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Baked Raspberry Cheesecake

Introduction & method

There are many variations on the theme of cheesecake the world over. However, the principle is generally similar - a biscuit base (although some are crustless) and a baked, set filling made of some kind of soft cheese and eggs (although some are not baked). This recipe is for a baked cheesecake with biscuit base and a raspberry compôte topping.

Baked Raspberry Cheesecake Recipe

Make the Biscuit Base

Preheat your oven to 160° C (320° F) for a fan oven, or 180° C (356° F) for a conventional one, or gas mark 4. Melt the butter in a small saucepan on low heat. Break the biscuits into quarters, then put them in a plastic bag and bash them with a rolling pin to transform them into coarse crumbs. Butter the inside and bottom of a loose-bottomed flan tin - this recipe give the right amount of filling for a 23cm (9 inch) diameter tin.

Mix the butter and biscuit crumbs together, then spread them across the bottom of the tin and press it into an even layer using a potato masher or the bottom of a glass. Bake it for 10 minutes, then remove from the oven and allow to cool.

Make the Filling

Preheat the oven to 200° C (392° F) for a fan oven, 220° C (428° F) conventional, gas mark 7. Add the cream cheese, cream, sugar and vanilla extract to the bowl of a stand mixer, and combine them using the paddle attachment on low speed - or use a bowl and a wooden spoon, of course. Swap the paddle for the whisk attachment, then add the eggs one at a time, beating each one in thoroughly before adding the next. Spoon the mixture over the biscuit base, and use a palette knife to get the top as smooth as possible. Put it in the hot oven for 10 minutes, then turn the temperature down to 90° C (194° F) for a fan oven, 110° C (230° F) conventional, gas low, and bake for another 25 minutes. The filling should be set firm. Turn off the heat, leave the oven door ajar, and let the cheesecake cool down in the oven for about an hour.

Make the Fruit Compôte

I'm using raspberries in this recipe, but you can use any soft fruit such as strawberries, blueberries, blackberries etc. Wash the fruit well, then pop into a small saucepan with the sugar and heat gently, stirring occasionally. After about 5 minutes the berries should have disintegrated somewhat. Your compôte will have lumps and seeds in it, but that's okay. Let the compôte cool down.

When the cheesecake is cool, spread the compôte on top. And eat it!

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Baked Raspberry Cheesecake on YouTube.

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Ingredients & Info

 150 grams digestive biscuits or graham crackers
 150 grams unsalted butter
 300 grams full fat cream cheese
 3 eggs
 100 grams caster (superfine) sugar
 100 ml double (heavy) cream
 1 tsp vanilla extract
 150 grams raspberries
 2 tbsp sugar

US Customary/Imperial

Serves 6 -8
Prep time: 15 minutes.
cooling time: 1 hour.
Cooking time: 45 minutes.
Total time: 2 hours.