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.

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Results 21-40

• ELIZABETH

  03 February 2008

  ELIZABETH commented on this recipe

  I made this last night for a dinner party and it was amazing ,i have made baked cheesecake before but it wasn't as good as this .It is so easy and looks brilliant there wasn't a scrap left on any plates and i will definetly make this again. Has anyone made it with low fat cream cheese? would that work?

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• ELIZABETH

  03 February 2008

  ELIZABETH rated and commented on this recipe

  

  I forgot to rate this when i left a comment so i am giving it 5 stars excellant cheesecake

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• Danielle

  14 February 2008

  Danielle rated and commented on this recipe

  

  I make this a lot, using frozen raspberries and it's delicious.

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• EMM

  16 February 2008

  EMM rated and commented on this recipe

  

  I've made this loads of times and everyone loves it. Works with low fat cream cheese and freezes well - if you have any leftovers!

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• livetoeat kate

  16 February 2008

  livetoeat kate commented on this recipe

  Very easy to makes and looks impressive when it comes out. It was my first time making a baked cheesecake and I was delighted with how well it went. Looked very professional!!!

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• Master Fowler

  20 February 2008

  Master Fowler rated and commented on this recipe

  

  Im doing food technology for GCSE and i was to make a dessert that was healthy and suitable to be sold in the supermarkets. I choose this dessert for my final product with slight modifications to make it healthier. i changed the cream cheese to extra light philidelphia cream cheese and changed the soured cream to creme fraiche. It was amazing, the taste was stunning. I have never tasted anything like it. The taste of this original recipe and my version was almost the same. but defiantly a great hit with my family, and i have made it for many party's and even new years eve.

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• ANGELA

  24 February 2008

  ANGELA commented on this recipe

  This was voted the best cheesecake my guests had tasted at a dinner party. Well done. Good food team

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• sophie

  24 February 2008

  sophie rated and commented on this recipe

  

  I made this for a birthday party and it went down a treat! When i made it there was a glitch on the website and the amount of flour needed just said '2'! i'm glad that i guessed right with the 2tbsp!

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• Leanne

  29 February 2008

  Leanne rated and commented on this recipe

  

  Made this with the children, our first attempt at a baked cheesecake. Used blueberries and it was delicious! (Took about an hour to cook, though probably just my dodgy oven's fault!)

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• fran

  03 March 2008

  fran rated and commented on this recipe

  

  We had this as a treat for Mother's Day as we're all on a diet, I followed the tip about using creme fraiche and extra light philadelphia. It worked really well, so light for a cheese cake!! Although I found 40 min in our fan oven was too long.

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• Jayzee

  06 March 2008

  Jayzee rated and commented on this recipe

  

  Absolutely gorgeous and agreeing with other ratings! Made this for the sunday and there was nothing left by the evening! So lovely! Got to try it! I'll be definately doing this again and again! Would be fab made with blueberries i reckon or just pour some baileys in there! Gives me an idea for my next one! Only thing i'd do different next time is make more of a base, i like more biscuit so i'd do one and a half portion of the biscuit base!!xx

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• BAMBAM

  11 March 2008

  BAMBAM commented on this recipe

  Totally agree with the above comments, this was a delicious cheesecake, and looking at it I could not believe I had made it!! I used light Philadelphia but think I will use full fat next time to make it a bit firmer, also will make the biscuit base a bit thicker. Could easily be adapted with strawberries, blueberries, cherries etc.

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• Hell

  11 March 2008

  Hell rated and commented on this recipe

  

  I made this for my brother's 30th birthday bash. It went down a storm and was the first dessert to completely disappear. Will defo be making this again. Only thing I did slightly differently was to add a few more digestive biscuits to the base.

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• Helen

  13 March 2008

  Helen commented on this recipe

  An excellent and very simple recipe. I have made it so many times. I double the number of biscuits and butter as I like a thick biscuity base, I have also tried half digestives and half hob-nobs, very very tasty.

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• Kezza

  26 March 2008

  Kezza commented on this recipe

  I made this at the weekend using the tip of low fat cream cheese and creme fraiche and all my family loved it! Next time I will add the extra biscuits as i also like a nice biscuity base. Yum.

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• Heather

  29 March 2008

  Heather rated and commented on this recipe

  

  Took the tip from other comments and made this with blueberries which worked really nicely. Tony, my partner is a huge cheesecake fan and thought this was one of the best he'd ever tasted - it was the first time I'd ever made cheesecake and I was amazed at how easy this recipe was. I will definitely be making this again, but with a sharper fruit next time - maybe red or black currants.

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• mcruari

  30 March 2008

  mcruari commented on this recipe

  Delicious cheesecake. I have made it twice already and rather than all raspberry, I made it with strawberries too. Raspberries can be a bit tart - no pun intended ;-)))

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• Pat C

  13 April 2008

  Pat C commented on this recipe

  Wow, I made this for guests for dinner last night as dessert following the Herby Lamb Cobbler. This was so easy to make I was concerned that it would turn out right but it did and was really impressive. A perfect meal from this website!

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• Pete's Fanny

  14 April 2008

  Pete's Fanny rated and commented on this recipe

  

  Vey easy and quick to make. I also used extra raspberries and will make again trying other berries. Only reason I gave it 4 stars instead of 5 is that the New York cheesecake just edges it (tho a lot more effort is needed).

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• iluvpie

  19 April 2008

  iluvpie commented on this recipe

  I made this for my frined's birthday party and it worked really well and tasted so good!! Mine did crack a bit on the top- I'm not sure why. Would recommend this recipe to anyone!!!!!:)

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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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