Baked Raspberry Cheesecake is a delightful fusion of creamy cheesecake and tart raspberries, resting on a buttery biscuit base. This dessert is more than just a treat; it’s a celebration of flavors that brings joy to any occasion. Imagine the sweet, tangy taste of ripe raspberries paired with a rich, velvety filling that melts in your mouth. The addition of a bright raspberry coulis elevates this dessert to truly decadent heights. Ready to dive into this delicious world? Let’s get started!

Why You’ll Love This Baked Raspberry Cheesecake

This Baked Raspberry Cheesecake offers a variety of reasons to fall in love with it. First, it combines the creamy texture of cheesecake with the refreshing tartness of raspberries, making it a perfect dessert for any season. Second, the recipe is versatile; you can customize it with different flavors or toppings. Third, it’s relatively easy to make, even if you are a beginner in the kitchen! Additionally, this baked cheesecake with raspberries is a great centerpiece for special occasions. Fourth, it can be made gluten-free or low-carb, catering to various dietary preferences. Lastly, the homemade raspberry coulis adds an elegant touch that transforms this dessert into a gourmet experience. With all these benefits, it’s easy to see why this is the best raspberry cheesecake for dessert!

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Ingredients for Baked Raspberry Cheesecake

Gather these items:

250 g plain biscuits
90 g butter, melted
Zest of 1 lemon
500 g cream cheese, room temperature
1 1/4 cups caster sugar
200 ml cream
Juice of 1 lemon
1 tsp vanilla essence
4 eggs
2 cups frozen raspberries (250 g, for filling)
2 cups frozen raspberries (250 g, for coulis)
1/3 cup sugar (for coulis)
Juice of 1/2 lemon (for coulis)

How to Make Baked Raspberry Cheesecake Step-by-Step

Step 1: Preheat oven to 150°C fan bake and line a 23 cm round cake tin with baking paper.
Step 2: Process biscuits into fine crumbs, then mix with melted butter and lemon zest.
Step 3: Press the mixture firmly into the base of the prepared tin and refrigerate.
Step 4: Beat cream cheese and caster sugar until smooth.
Step 5: Mix in cream, lemon juice, and vanilla.
Step 6: Add eggs one at a time, mixing well after each addition.
Step 7: Place the cake tin on an oven tray. Pour filling into the base and gently stir through frozen raspberries.
Step 8: Bake for 1 hour until edges are set and the center has a slight wobble.
Step 9: Turn oven off, crack door open, and allow cheesecake to cool gradually.
Step 10: Refrigerate for several hours or overnight until fully set.
Step 11: For the coulis, simmer raspberries, sugar, and lemon juice for a few minutes, whisk until smooth, then chill.
Step 12: Serve cheesecake chilled with raspberry coulis on top.

Pro Tips for the Perfect Baked Raspberry Cheesecake

Keep these in mind:

Use room temperature cream cheese for a smoother texture.
Ensure the cheesecake cools gradually to prevent cracking.
Chill the coulis before serving for the best flavor.
Consider using a raspberry cheesecake with graham cracker crust for a different texture.

Best Ways to Serve Baked Raspberry Cheesecake

This creamy raspberry cheesecake is best served chilled, topped with the bright raspberry coulis for a burst of flavor. Pair it with a dollop of whipped cream for extra indulgence. You can also garnish it with fresh raspberries for an elegant touch. Don’t forget to enjoy it with a cup of coffee or tea to balance the sweetness!

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How to Store and Reheat Baked Raspberry Cheesecake

To store your Baked Raspberry Cheesecake, cover it with plastic wrap or foil and keep it in the refrigerator for up to 5 days. For longer storage, it can be frozen for up to 2 months. To enjoy it again, simply thaw it overnight in the refrigerator and serve chilled. Meal prepping this dessert is a great way to have a delicious treat ready for special occasions!

Frequently Asked Questions About Baked Raspberry Cheesecake

What’s the secret to perfect Baked Raspberry Cheesecake?

The secret lies in using quality ingredients, especially room temperature cream cheese, and ensuring the cheesecake cools gradually. This prevents cracks and maintains a smooth texture, making your cream cheese raspberry dessert perfect every time!

Can I make Baked Raspberry Cheesecake ahead of time?

Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just refrigerate it overnight, and it will be ready for your special occasion!

How do I avoid common mistakes with Baked Raspberry Cheesecake?

To avoid mistakes, keep your oven temperature accurate and don’t skip the cooling step. Gradually cooling the cheesecake helps prevent cracks, ensuring your delicious raspberry cheesecake is as perfect as it can be.

Variations of Baked Raspberry Cheesecake You Can Try

If you’re looking for variations, consider making a gluten-free raspberry cheesecake by substituting the biscuits with gluten-free options. You can also experiment with different flavors like lemon or chocolate to create unique twists. For a low-carb baked raspberry cheesecake, use a sugar substitute and a nut-based crust.

For more tips on baking, check out this dessert category for inspiration!

Baked Raspberry Cheesecake: 5 Amazing Reasons to Indulge

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Author: Michael
Total Time: 4 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy baked raspberry cheesecake with a buttery biscuit base, bursts of tart raspberries, and a bright homemade raspberry coulis.

Ingredients

Scale

250 g plain biscuits
90 g butter, melted
Zest of 1 lemon
500 g cream cheese, room temperature
1 1/4 cups caster sugar
200 ml cream
Juice of 1 lemon
1 tsp vanilla essence
4 eggs
2 cups frozen raspberries (250 g, for filling)
2 cups frozen raspberries (250 g, for coulis)
1/3 cup sugar (for coulis)
Juice of 1/2 lemon (for coulis)

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Instructions

Preheat oven to 150°C fan bake and line a 23 cm round cake tin with baking paper.
Process biscuits into fine crumbs, then mix with melted butter and lemon zest.
Press the mixture firmly into the base of the prepared tin and refrigerate.
Beat cream cheese and caster sugar until smooth.
Mix in cream, lemon juice, and vanilla.
Add eggs one at a time, mixing well after each addition.
Place cake tin on an oven tray. Pour filling into the base and gently stir through frozen raspberries.
Bake for 1 hour until edges are set and the center has a slight wobble.
Turn oven off, crack door open, and allow cheesecake to cool gradually.
Refrigerate for several hours or overnight until fully set.
For the coulis, simmer raspberries, sugar, and lemon juice for a few minutes, whisk until smooth, then chill.
Serve cheesecake chilled with raspberry coulis on top.