Baked raspberry cheesecake

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Results 141-160

• Jeanie

  23 October 2008

  Jeanie rated and commented on this recipe

  

  It was the first time I had cooked for more than two people so I was a little nervous and wanted something I could pre-prepare and just finish off when we were ready for dessert. Everyones comments and suggestions were really helpful. I used extra biscuits for the base and some strawberries as well as the rasberries to decorate the top. It was so easy to make and a real success. Even my stepmum enjoyed it and she is very fussy! Definitely recommend to begginers who want to impress family and friends. x

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• Big D

  25 October 2008

  Big D commented on this recipe

  mooo mooooooo moo !

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• CatCooks

  27 October 2008

  CatCooks rated and commented on this recipe

  

  After reading all the comments I used 12 biscuits for the base, used a light cream cheese and soured cream combination to reduce the heaviness and keep the savoury-ness, and 50g more fruit in the mix. For me, it was perfect, and a lovely end to my flat-warming dinner party.

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• zazzie

  29 October 2008

  zazzie rated and commented on this recipe

  

  so easy and so delish!! Was a massive hit with the family! I did what others suggested and doubled the amount of biscuits for the base, good tip!!

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• Gemma

  29 October 2008

  Gemma commented on this recipe

  Absolutely delicious - a real crowd pleaser!

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• miche

  05 November 2008

  miche rated and commented on this recipe

  

  It was a hit with my family! Very easy and tasty!

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• nispero

  07 November 2008

  nispero rated and commented on this recipe

  

  Done this cake yesterday and was ok but this morning it was amazing. Easy to prepare and really tasty!. Next time I will use more quantity of ingredients to make it thicker. Yummy!

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• ninas food

  11 November 2008

  ninas food rated and commented on this recipe

  

  made this years ago,used raisins soaked in southern comfort and left to cool in oven to stop the cracks

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• margaret

  11 November 2008

  margaret commented on this recipe

  First time i have made a baked cheesecake felt the tin was too small and the top outside edges over browned.Left it in 40 mins. but the centre was runny .Maybe it is my oven. Should it be kept in the fridge?

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• mama fish

  13 November 2008

  mama fish rated and commented on this recipe

  

  Very impressive cheesecake that is easy to make. I like the sharpness of finding a raspberry so next time will add double the amount of raspberrys to the cheesecake. The coulis is also tasty. Easy impressive dessert to serve for informal dining or a more formal occassion.

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• katharine

  14 November 2008

  katharine commented on this recipe

  I would like to know the weight of 8 digestive biscuits. I am thinking of using Graham cracker crumbs which we are able to buy pre-crushed here in Canada.

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• Myra's

  15 November 2008

  Myra's commented on this recipe

  This is a family and friends favourite.

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• Kelly

  19 November 2008

  Kelly rated and commented on this recipe

  

  So easy to make - nobody could believe quite how easy when I told them (maybe I shouldn't have told them!) - and it tasted amazing!

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• bub

  20 November 2008

  bub commented on this recipe

  its super awesome scrumptiolicious. it was a bit sour when we first ate it, but after an evening in the fridge, somehow, it became just-right.

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• setstone

  20 November 2008

  setstone rated and commented on this recipe

  

  made this last saturday evening for sunday dinner, used defrosted punnet of forest fruits, put the raspberries and strawberries in the mix and reduced the rest of the fruit same as the recipe, went down a storm apparently, maybe, she said "next time"

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• Amybelle

  20 November 2008

  Amybelle commented on this recipe

  I made this for a family gathering and it went down a storm. The only thing I did differently was preparing the raspberry sauce and the biscuit base a day ahead to save me time. My 7 year old son loved 'bashing the biscuits'!

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• sharon

  22 November 2008

  sharon commented on this recipe

  Thought I would have a go at baking and would start with this recipe as my family love cheesecake. Happy to say it was easier than it looked to make and in my sons' opinions the best cheesecake they have ever tasted. So nice I made it a couple of times in one week, once for a fund raiser, and everybody loved it. If you can be patient and leave in fridge to eat the next day it just gets better.

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• jvcg

  24 November 2008

  jvcg rated and commented on this recipe

  

  I can't believe how easy this cheesecake is and how brilliant the results! I made it for a dinner party (the night before) and everyone loved it - and thought I'd gone to masses of effort making it. I will definitely be making this whenever I need an easy pudding guaranteed to impress. I've made cheesecakes before and this is one of the best. If raspberries aren't in season - use frozen summer fruits. Waitrose does a brilliant box of frozen summer fruits for about £3.

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• kristie barrett

  26 November 2008

  kristie barrett rated and commented on this recipe

  

  This is just the best cheesecake ever!!!! Its soooo easy to make. Im thinking of cooking it for christmas day as Im not a lover of christmas pudding

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• Melanie Doe

  30 November 2008

  Melanie Doe rated and commented on this recipe

  

  Made this for pudding after a family roast! Went down really well, so easy to make. I used Hob Nobs for the base which I thought tasted better, I used a full packet with 100g of melted buter!

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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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