Baked raspberry cheesecake

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

Latest comments and suggestions

Results 101-120

• Julia

  15 August 2008

  Julia rated and commented on this recipe

  

  The best cheesecake I have ever made! I added a few chopped hazelnuts to the biscuit base (I sauted them in the melted butter for 2 mins and then added the biscuits).

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• JoanneG

  18 August 2008

  JoanneG commented on this recipe

  I made this for the first time when my in laws came for Dinner - I have now been accepted into the family it is that good!! I used slightly more raspberries than stated in the recipe and didnt bother pushing the berries through a sieve... but still lovely!

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• Moo

  20 August 2008

  Moo rated and commented on this recipe

  

  Simply yummy!

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• pupsiecola

  20 August 2008

  pupsiecola commented on this recipe

  I have made this cheesecake twice now, for friends and it went down really well - they were very impressed!! Just one point - both times it's split despite using a sping tin and greasing the edge. On close inspection it looks like the one in the photo has split too. Next time I will try strawberries instead of raspberries.

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• Sylvia

  25 August 2008

  Sylvia rated and commented on this recipe

  

  Delicious, and looks extremely impressive. Served this for relatives and they loved it. I used light cream cheese as I find most cheesecakes a little on the rich side for my taste, and it tasted really light. Will definitely make again.

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• Janice

  27 August 2008

  Janice commented on this recipe

  I have made this cheesecake three times in the last month and it was a big hit with everyone and so easy to make!

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• kcikingkatie

  31 August 2008

  kcikingkatie rated and commented on this recipe

  

  this wasn't THAT great, a bit of a letdown, my mixture never became light and fluffy either, not sure what went wrong :S

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• kcikingkatie

  31 August 2008

  kcikingkatie commented on this recipe

  Oh NO ! i was so wrong about this. It definitely needs a day to settle though, i tried some this morning and its beautiful today. Good Food let me change my star rating to five stars please!

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• Crushedbanana

  31 August 2008

  Crushedbanana commented on this recipe

  Boyfriend loved the cheesecake, and said the flavour had developed 2 days after baking. Replaced the raspberrys with Blueberries, will try again as i felt i hadn't got the recipe perfect!

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• Crushedbanana

  31 August 2008

  Crushedbanana rated this recipe

  

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• MARION

  31 August 2008

  MARION commented on this recipe

  Made this for a garden party we had for 20 people and everyone was surprised that it was home-made and want the recipe. It looked as if it had taken hours to prepare, needless to say, it went within minutes. I wish I had made another one. Will definitely make again, ideal dessert for a dinner party as it looks so impressive - the beauty is it is so easy to prepare.

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• MARION

  31 August 2008

  MARION rated this recipe

  

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• MARION

  31 August 2008

  MARION rated this recipe

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• Verity

  05 September 2008

  Verity commented on this recipe

  This went down a treat - I used a mixture of raspberries and blueberries and it made a spectacular dessert at my mother-in-laws 60th birthday party!

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• JoanneG

  06 September 2008

  JoanneG rated this recipe

  

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• wendy

  08 September 2008

  wendy rated and commented on this recipe

  

  an amazingly delicious cheesecake. Made and eaten all in the same day. Put extra raspberries in but made no other changes. Looks and tastes wonderful. My family have voted this recipe their favourite so far!!!!

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• ht

  11 September 2008

  ht commented on this recipe

  I made this for my housemates and parents. It was YUMMY! It also kept for a few days. I added blueberries and it was delicious!

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• jenjepson

  11 September 2008

  jenjepson rated and commented on this recipe

  

  Absolutely delicious cheesecake! I made it for a family meal and everyone loved it. It tastes as good as it looks. One tip though - make sure your springform tin fits really snuggly to the bottom, or else the mixture just leaks out the bottom and makes a right mess of your oven! Second time around, I lined the tin with greaseproof paper and it worked just fine :o)

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• afsana

  14 September 2008

  afsana commented on this recipe

  hi, i wanted to know that this receipe for cheesecake, how many servings is it for?

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• harapeko

  16 September 2008

  harapeko rated this recipe

  

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Ingredients

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream
• 300g raspberries
• icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 8 digestive biscuits
• 50g butter , melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 142ml pot soured cream
• 300g raspberries
• icing sugar

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