Baked raspberry cheesecake

Recipe uploaded by

olive magazine

251 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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 141-160

• Lucyf

  23 October 2008

  Lucyf rated and commented on this recipe

  

  Best recipe ever.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Big D

  25 October 2008

  Big D commented on this recipe

  mooo mooooooo moo !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma

  29 October 2008

  Gemma commented on this recipe

  Absolutely delicious - a real crowd pleaser!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• miche

  05 November 2008

  miche rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Myra's

  15 November 2008

  Myra's commented on this recipe

  This is a family and friends favourite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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"

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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'!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3842/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk