Baked raspberry cheesecake

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• Caz

  03 June 2009

  Caz rated and commented on this recipe

  

  Very easy to make and everyone thought I'd slaved for hours ;-)

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• Mel

  12 June 2009

  Mel rated and commented on this recipe

  

  Great recipe. Really easy to follow and the results were fantastic. Managed to impress everyone who tried it as they thought it looked much more complicated than it actually was. I can recommend trying more raspberries in the cheesecake. I tried about 225g and that seemed to work very well.

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• JaneyC

  15 June 2009

  JaneyC rated and commented on this recipe

  

  Terrific! I used less sugar (130g) as I don't like things too sweet. Also I accidentally ended up whisking the raspberries in to the mix - it made it loook great with pink whirls which everyone loved.

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• Cath Keetch

  15 June 2009

  Cath Keetch rated and commented on this recipe

  

  I have made this cheesecake numerous times and it is always a hit! Using home-grown rasperries from my garden makes it extra special. You do only need a small portion though as it is very rich!

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• emilylaura

  17 June 2009

  emilylaura rated and commented on this recipe

  

  Great! Was very popular with my friends and family.

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• Sally

  18 June 2009

  Sally rated and commented on this recipe

  

  As my partner and I like to consider ourselves cheesecake connoiseurs, we can honestly say, this is the best we have ever eaten! Even better when really chilled (popped in freezer for half hour before transporting) Brilliant!!! Now just wondering if I can make a half version for fewer guests.

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• britinfrance

  21 June 2009

  britinfrance rated and commented on this recipe

  

  Really easy to make and absolutely delicious. Didn't have enough cream cheese so used 100g mascarpone instead. Made it with 85g melted butter and about 170g of butter biscuits as couldn't get digestives in France. Added 200g raspberries to filling and then served it with fresh raspberries and strawberries on top and a strawberry coulis. Definitely one to make again!

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• vlaoverton

  22 June 2009

  vlaoverton rated and commented on this recipe

  

  Really very easy and looks so impressive. Although I doubled the quantities for the base!!

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• Shoobles

  23 June 2009

  Shoobles rated and commented on this recipe

  

  Have made this a number of times and it never fails to impress - great with a variety of berries. Thumbs up!

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• Lizzie Smith

  23 June 2009

  Lizzie Smith rated this recipe

  

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• Coen83

  26 June 2009

  Coen83 rated and commented on this recipe

  

  i made this for an anniversary dinner and it went down really well, its easy to make and you could use any other berry in the recipe if you don't like raspberries

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• bluepeach535

  26 June 2009

  bluepeach535 rated and commented on this recipe

  

  This is delicious and so easy. This is literally the best cheesecake I've ever had. I also substituted sugar for a really good organic honey, and it was delicious.

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• Angel103

  27 June 2009

  Angel103 commented on this recipe

  Delicious! And so easy!

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• fifi

  06 July 2009

  fifi commented on this recipe

  This recipe is everything the previous testers said - fantastic! I added 12 oz of raspberries to the cream cheese mixture and used a further 8 oz of raspberries for the topping. I have lots of raspberries in the garden, I have to say. I used a few redcurrants as well which happened to be ripe and added a tablespoon of red currant jelly to the sauce which was absolutely delicious! I found the biscuit base was very soggy has anyone solved this problem?

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• annie

  07 July 2009

  annie commented on this recipe

  I thought this was a fab recipe. It was easy to make and kept well. I've still got some left in the fridge now after 3 days. A good recipe to impress friends

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• nicky

  07 July 2009

  nicky rated and commented on this recipe

  

  I didn't have a problem with the base getting soggy (but I did double the mixture) and jammed/smoothed the biscuit mixture down nice and hard before baking for the 5 minutes. I DID have problems with the cream cheese mixture getting light and fluffy, though. Whisked for over 5 minutes in my food processor but the consistentcy was still like pancake batter. Poured into tin anyway and baked. Centre collapsed as I cut and served it, but the taste was still phenomenal!! Anybody got any idea what I did wrong?

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• Roma

  07 July 2009

  Roma commented on this recipe

  I love cheesecake and this is no exeption! I made it when friends came over for a barbecue however, instead of making a raspberry sauce with half of the raspberries I stirred them into the cheese mixture very carefully so that they didn't break up and baked them with the cheesecake. I then decorated the top with the remaining raspberries once it was cooled and on a plate. It was so creamy and light, an ideal summer dessert and very easy to make.

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• V.Geo

  08 July 2009

  V.Geo rated and commented on this recipe

  

  The beast cheesecake i ever had..Different taste from what i am used of..!

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• vickyanneogden

  10 July 2009

  vickyanneogden rated and commented on this recipe

  

  Easiest cheesecake I've ever made and went down very well at a recent dinner party. Served it with the raspberry sauce as described above but also made my own raspberry ice cream to go on the side - did this using the 'Easy Vanilla Ice Cream' recipe and adding fresh raspberries to it whilst blending. Also topped the cheesecake off with shavings of dark chocolate - very nice!

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• M.Nolan

  10 July 2009

  M.Nolan commented on this recipe

  Easy to make, gorgeous to look at and tastes like a dream. Did do things a little different--used both raspberries and strawberries and made a slightly thicker sauce. YUMMY YUMMY YUMMY

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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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