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)
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.
Notes
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg