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 41-60

• uratargetmarket

  22 April 2008

  uratargetmarket rated and commented on this recipe

  

  Easy and gorgeous

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• Verity

  18 May 2008

  Verity rated and commented on this recipe

  

  Really easy to make, looked stunning and tasted fantastic. Got rave reviews from the everyone who ate it. I also added some blueberrys so there were fantastic flashes of pink and blue as you cut through!

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• loopyloo

  26 May 2008

  loopyloo rated and commented on this recipe

  

  Fabulous - made it today as a very special treat to cheer myself up (3 kids + half term !!) Couldnt have wished for a better pick me up !! Will definitely make it again.

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• mine_only

  28 May 2008

  mine_only rated and commented on this recipe

  

  5 stars for ease of execution and taste. I used light cream chese and sour cream and baked it for 40 mins in a gas oven. It cracked terribly in the middle-but only because I opened the oven door for too long whilst checking to see if it was done. Does anyone know how to convert this to a chocolate cheesecake?

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• billy ray valentine

  01 June 2008

  billy ray valentine rated and commented on this recipe

  

  I agree with all the comments - its the best desert i have ever created and tasted. Recommended

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• bal

  02 June 2008

  bal rated and commented on this recipe

  

  I made this for a barbeque - everyone loved it! it was really easy to make but i would agree with some previous comments to maybe add some more vanilla essence.

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• yummy

  08 June 2008

  yummy rated and commented on this recipe

  

  Gorgeous- will definately make this again.

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• Niamh cooks

  18 June 2008

  Niamh cooks rated and commented on this recipe

  

  Amazingly successful recepie, looks and tastes amazing! Didn't have the right size tin but scaling up worked out fine. Top marks.

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• Lozzers

  18 June 2008

  Lozzers rated and commented on this recipe

  

  Fantastic recipe, I've now made it a few times and am always asked for the recipe - almost don't like to admit how simple it is!!! I made it with 1.5 x biscuits too and last time put far more raspberries in (wasn't concentrating) it worked fine still. Mine always cracks on top but that just reaffirms that its home made!! I made the coulis with grapes and apple juice to sweeten it rather than sugar - that works really well. Will try the lowfat version next time.

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• Megz

  18 June 2008

  Megz rated this recipe

  

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• recipes

  19 June 2008

  recipes rated and commented on this recipe

  

  The best baked cheesecake I have ever made. Guests thought it was great - all had seconds. Will definitely be making it again, maybe try different fruits next time.

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• Franky

  19 June 2008

  Franky commented on this recipe

  It's interesting that all the other recipes are calorie counted except for this one ...

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• Karen

  19 June 2008

  Karen commented on this recipe

  I made this for the family last Christmas, it was delicious, I am planning on doing another one in a couple of weeks for a another family get together, but using strawberries this time, fab

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• Zo's recipes

  19 June 2008

  Zo's recipes commented on this recipe

  Hi sounds stupid but what sort of cream cheese is best to use? are we talking philidelphia type cream cheese? or marscapone? Am going to try and impress my mother inlaw with this one!

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• Jo

  19 June 2008

  Jo rated and commented on this recipe

  

  I loved this dessert, so easy to make & tasted fab. Everyone raved about it & I will definately be doing it again.

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• jamesscarter

  20 June 2008

  jamesscarter rated this recipe

  

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• Debs

  21 June 2008

  Debs commented on this recipe

  This is the best cheesecake I've made. It's so easy but looks & tastes exceptional. Firm family & friend favourite

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• Kathryn

  21 June 2008

  Kathryn rated and commented on this recipe

  

  I made this for pudding on Fathers' Day. It was extremely successful. I used an extra amount of raspberries to make the sauce - 2 bags of defrosted frozen rasperries which I warmed with sugar and sieved. Very yummy and attractive dessert.

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• elinoreden

  21 June 2008

  elinoreden commented on this recipe

  i used apricots - lots of fresh apricots, i blanched them in boiling water, and pureed them, and made the yummiest cheese cake with them - a real sweet and sour dessert

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• Gills

  22 June 2008

  Gills commented on this recipe

  Made this last weekend on Fathers day. Family/parents loved it and was not easy deciding who had final remaining piece! I will certainly make this again. I used low fat digestives and lower fat cream cheese.

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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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