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 121-140

• Agent Orange

  17 September 2008

  Agent Orange rated and commented on this recipe

  

  Easy recipie, i didnt use any fruit buts it tasted amasing!!

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• Lindy

  17 September 2008

  Lindy commented on this recipe

  Am going to make this tonight for a friend's leaving party. Might try with blueberries. To answer Gwinny's question - you need 2 tablespoons of flour (2 tbsp). This roughly equates to 2 ounces or 50 grammes.

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• Food Glorious Food

  21 September 2008

  Food Glorious Food rated and commented on this recipe

  

  I'm speechless... amazing! i changed the rasberries for strawberries and was such a hit!

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• Cheryl

  24 September 2008

  Cheryl rated and commented on this recipe

  

  I made this over the weekend and we thought that it tasted much better the next day after a night in the fridge. It was really simple to make.

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• Jean

  05 October 2008

  Jean rated and commented on this recipe

  

  I had to use strawberries because there were not enough raspberries in my local supermarket. It was fabulous, I agree it is easier to make than it looks. We preferred it well chilled, rather than "ready in an hour". Will definitely make this again and try other fruit as well.

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• C MCKEE

  06 October 2008

  C MCKEE commented on this recipe

  Easy recipe to follow, my first time making a baked cheesecake and it was fabulous. All the family loved it. Will be using again and again.

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• cameron

  09 October 2008

  cameron rated this recipe

  

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• Erica

  11 October 2008

  Erica rated and commented on this recipe

  

  love this recipe. even better once its been in the fridge for a little while, too. made it for my nanna's birthday meal and everyone loved it. will make it again-a great recipe to have up your sleeve indeed. it looks amazing too. everyone thinks its was really hard to make-little do they know how easy it was haha. definate thumbs up from me.

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• Oli dude

  14 October 2008

  Oli dude commented on this recipe

  Fantastic, nicest cheesecake I have ever had, made it for a birthday enjoyed by all, and as others have said it is fantastic when left in fridge for a little while, the only change I made was adding 2 more digestives to the base because 8 didn't completely cover the base.

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• megan

  16 October 2008

  megan commented on this recipe

  I am considering making this cheesecake for a small family gathering. It has been very helpful reading the comments and suggestions and has given me the confidence to have a go. Watch this space!!

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• Sarah McG

  18 October 2008

  Sarah McG rated this recipe

  

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• joliecooks

  18 October 2008

  joliecooks commented on this recipe

  Both times I made this, it never failed to impress.

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• Daisy

  19 October 2008

  Daisy rated and commented on this recipe

  

  Made this with blackberries last night for a dinner party. It was very easy to make and looks very impressive!! Instead of putting the fruit in the mixture I put a layer of blackberry jam on the biscuit mix and put the blackberries on the top with the syrup.

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• froggirl

  20 October 2008

  froggirl commented on this recipe

  This was a lovely cheesecake, and very easy, but leave it in the oven to cool for 30 mins, as I found the top cracked slightly when it cooled?

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• sasathaz

  21 October 2008

  sasathaz commented on this recipe

  I made this with blueberries and raspberries and it was DELICIOUS.

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• Ana-Maria

  21 October 2008

  Ana-Maria rated and commented on this recipe

  

  so easy to make! i used sour cherries instead and everyone simply loved it!

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• blackrider23

  21 October 2008

  blackrider23 commented on this recipe

  Although my first attempt at making a cheesecake it tasted delicious, although i would add more digestives in future for a thicker crumb base.

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• Mary

  21 October 2008

  Mary rated and commented on this recipe

  

  After such good reviews I thought I would try this recipe. Must admit I was disappointed. Looked great but found it tasteless, despite the yummy raspberries. Just felt the cheesecake mixture lack something.

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• KATE

  23 October 2008

  KATE commented on this recipe

  absolutely amazing! loved it, the person i made it for adored it! best cheesecake i have ever made or tasted!

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• JILL PRICE

  23 October 2008

  JILL PRICE rated and commented on this recipe

  

  Absolutely fantastic - I needed a quick dessert recipe for an impromptu dinner party; baked and served and EATEN in one afternoon. It even looked just like the photo! What more can I say, except that everyone wants the 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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