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 161-180

• 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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• sexysandra

  08 December 2008

  sexysandra commented on this recipe

  So easy to make and looked and tasted like it was made by a professional - definately a good one to make if you need to have the wow factor!

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• fiona

  08 December 2008

  fiona commented on this recipe

  This was AMAZING. It will be my christmas eve pudding!

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• Alex

  15 December 2008

  Alex rated and commented on this recipe

  

  Tasted really good, but my cheesecake sank in the middle when cut in to!

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• sjwebb83

  21 December 2008

  sjwebb83 commented on this recipe

  Loved it, loved it, loved it! I thought it was easy and tasty, and went down a storm with the in-laws. It took a little longer to cook (but prob was due to my oven). I also made it with blueberries, and was yum!! Even better a day later, dont know why, but it was. Highly recommend it.

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• Tracey

  21 December 2008

  Tracey rated and commented on this recipe

  

  Really good - one to make again and again

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• fiona

  23 December 2008

  fiona rated and commented on this recipe

  

  I forgot to rate it earlier

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• Deborah38

  23 December 2008

  Deborah38 commented on this recipe

  I would love to make this can you use masacpone cheese? could anyone tell me what they used for this I would be grateful for the feedback..thanks

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• Gills

  23 December 2008

  Gills commented on this recipe

  I wouldn't suggest using mascarpone cheese. I use a mixture of low fat philadelphia and shop's own brand soft cheese to reduce cost since you need 600g ie 2x300g. Works just as well. tried to get fresh raspberries today but everywhere sold out so going to try making it for boxing day with strawberries. Not english ones though!

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• fatbastard

  29 December 2008

  fatbastard rated and commented on this recipe

  

  we made this with blueberries...... like many others have said, it's delicious, it looks fantastic (and complicated) but it's incredibly easy and makes you feel like a genius when it works out. highly recommend!

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• Palmers-patch

  30 December 2008

  Palmers-patch rated and commented on this recipe

  

  Excellent, will do this again but with extra sauce & raspberries.

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• chefmaddie

  31 December 2008

  chefmaddie commented on this recipe

  i have done this and it was great, but my friends and I were a bit worried because we are all on a health kick, and this recipe doesn't display the nutrition information, and all the other cakes are VERY unhealthy - 567 cals and 39g of fat xxxxxxxxxxxxxxx

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• gemconyard

  31 December 2008

  gemconyard rated and commented on this recipe

  

  Made this as an alternative to xmas pudding, I've never made cheesecake before so was a bit nervous but needn't have been. I made it the day before and left off the sauce as had to travel with it. I left it in the oven for 10 mins longer as wasn't quite set enough. This was really easy to make and tasted devine! As a massive cheescake fan this was one of the best I have ever tasted, I will deffinately make again.

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• O Henihan

  02 January 2009

  O Henihan commented on this recipe

  A big hit as New Year's Day dessert. Very easy to make. I used frozen raspberries in the cheese mix so that they would stay whole and it worked a treat. Will definitely use this recipe again

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• robscanlon

  03 January 2009

  robscanlon rated and commented on this recipe

  

  dead easy and delicious

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• ajw4407

  03 January 2009

  ajw4407 commented on this recipe

  Made this for first time today - cut down on calories by using very low fat cream cheese and elmlea cream and low cal sugar substitute. I used crushed chocolate digestives for base. Luckily my local greengrocer was selling gorgeous raspberries 2 punnets for £1! Make use of offers. Going to try it with blueberries next time.

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• Jane's Recipes

  03 January 2009

  Jane's Recipes rated and commented on this recipe

  

  I have lost count on how many times I have made this cheesecake. I added more biscuits to the base though. It's a definate favourite and looks and tastes sooooooo good!

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• Sweet Little Goth Child

  05 January 2009

  Sweet Little Goth Child commented on this recipe

  I used this recipe as part of my GCSE food tech. course work and what I found to be very successful was using rich tea biscuits instead of digestives and using peaches instead of raspberries. I got some very positive comments from both family, friends and teachers!! :D

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• Goldielocks_79

  08 January 2009

  Goldielocks_79 rated and commented on this recipe

  

  This was my first attempt at a cheesecake and so I was a bit dubious that it would be as easy as it said! I was thrilled with the results and it went down very well with my guests. I felt very smug! The only negative thing was that it was an expensive pudding to make at this time of year so next time I'll use frozen raspberries I think.

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• JoseHop

  11 January 2009

  JoseHop rated and commented on this recipe

  

  This was absolutely delicious, looked great and was dead easy to make. I used half low fat cream cheese and it didn't make any difference to the yummy richness of it. Will definitely be trying this one again.

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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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