Baked raspberry cheesecake

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Results 381-400

• Jandy

  10 October 2009

  Jandy commented on this recipe

  Have made this recipe 3 times now and find it really delicious, i'ts my favourite cheesecake recipe to date and I won't be bothering to try any others!!!

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• Derek Hewitt

  14 October 2009

  Derek Hewitt rated and commented on this recipe

  

  I can't recomend this cheesecake highly enough, I made it for a diners club which I run, and now make it for coffee mornings etc. You can vary the fruit, using a tin of mandarin oranges makes the dessert more economical, but is still a wonderful taste combination.

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• Frouski

  15 October 2009

  Frouski commented on this recipe

  Over-beating will cause the cheesecake to crack: Beat cream cheese with sugar only until smooth, then proceed with a wooden spoon for the rest of the recipe. Also if you grease the sides of your pan, the cheesecake will not crack, since cracking often happens in the cooling process as the cake pulls away from the sides. It�s been suggested by Yankee friends (who knows cheesecakes better then them?!) of mine that after the 40 minutes you should just switch off the oven and leave it for a couple of hours so set, don�t even open the oven to check, just leave it. Hope that helps.

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• Janice

  21 October 2009

  Janice commented on this recipe

  This was my first ever "baked" cheesecake and I was delighted with the results as was my family. It didn't last long! I will definitely be making it again and as previous posters have suggested, with other fruits, though raspberries were perfect. Thank you Frouski for that advice - have taken note, as mine was just a little bit soft in the middle, though luckily I was the only one who noticed!

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• Janice

  21 October 2009

  Janice rated this recipe

  

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• yelliewilson

  22 October 2009

  yelliewilson commented on this recipe

  Very tasty and easy to make - will definitely make again!

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• Rach

  24 October 2009

  Rach rated and commented on this recipe

  

  Superb. Double the fruit. Used 1/3 mascarpone to 2/3 philadelphia.

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• RoseE

  25 October 2009

  RoseE rated this recipe

  

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• SimonSmith

  03 November 2009

  SimonSmith rated this recipe

  

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• tanya

  11 November 2009

  tanya rated and commented on this recipe

  

  Nice and easy! 600g cream cheese was too much for us so next time I used 250g tube of quark, 1 egg and halved all other ingredients. Used small loaf tin and baked 45 minutes then left in the oven for about 10 minutes. It looked perfect and tasted even better than the big one!! Also I did it without raspberries and served with stewed plums and apples.

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• Sallie

  15 November 2009

  Sallie rated this recipe

  

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• momapat

  21 November 2009

  momapat rated and commented on this recipe

  

  Easy to make, looked really good. I used frozen raspberry and will try mixed fruit next time. Also sieved icing sugar over top.I'm serving this Christmas day as an alternative to xmas pudd!

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• pippidoodle

  30 November 2009

  pippidoodle rated and commented on this recipe

  

  I've never made cheesecake before & made this for the first time yesterday.Oh my goodness, one of the best cheesecakes I've ever tasted. the other half loved it too.

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• gertan

  03 December 2009

  gertan rated and commented on this recipe

  

  Perfect cheesecake recipe. Beautiful looking and delicous. I'll make it again as soon as possible.

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• Jilly

  06 December 2009

  Jilly commented on this recipe

  Delicious, not your typical cheesecake flavour. I used frozen fruits of the forrest and it worked perfectly. The sharp taste contrasted beautifully with the sweetness of the cake and the light and dark colours of the fruit looked stunning. (I also added a tablespoon of Creme de Casis to the sauce to give it an extra kick :)

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• Jilly

  06 December 2009

  Jilly rated and commented on this recipe

  

  Delicious, not your typical cheesecake flavour. I used frozen fruits of the forrest and it worked perfectly. The sharp taste contrasted beautifully with the sweetness of the cake and the light and dark colours of the fruit looked stunning. (I also added a tablespoon of Creme de Casis to the sauce to give it an extra kick :)

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• Karen

  07 December 2009

  Karen commented on this recipe

  Can I ask, does anyone know i I can freeze this cheescake... Im trying to save time and wanted to preapre it ready for Boxing Day visitors! ...?

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• Karen

  08 December 2009

  Karen commented on this recipe

  I made this last night... ready for Xmas... (not sure if Im able to freeze?). The mixutre was yummy! I used defrosted fruits of the forest and they looked delicious amongst this mixture - I cant wait to try it. My only comment was that my cheezecake looked darker in colour than the picture you show ? I did grease the sides of the container as one suggestion gave - to prevent cracking - and mine certainly remained intact, so maybe this enhanced the colour. The proof will be in the eating... !

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• buttonmush

  08 December 2009

  buttonmush rated and commented on this recipe

  

  made this several times now, never fails to impress! great recipe, so easy and quick to make. I baked mine in a waterbath though, took a wee bit longer but it came out so moist and dense!

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• Gillster

  08 December 2009

  Gillster commented on this recipe

  i made this cheese cake for my gcse and i got a B = shame the teacher didnt taste it because it was simply delicious :)

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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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