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 61-80

• Mitzi

  23 June 2008

  Mitzi commented on this recipe

  This recipe would easily fit into a 9 inch tin. I only had a 7 1/2 inch or 9 inch tin and chose to use the smaller one. A mistake! There was loads of mixture over, I could easily have used the the larger one. Possibly because I used very large eggs? Anyway the end result was delicious if a little lop sided! I mixed a drained tin of strawberries with the fresh raspberries for the topping which made it look yummy.

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• Janet

  24 June 2008

  Janet rated and commented on this recipe

  

  Hi Yes I used half low fat cream cheese and half full fat it worked really well I'm going to try strawberries next and I will also try blueberries

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• Craftyquine

  24 June 2008

  Craftyquine rated and commented on this recipe

  

  Very quick and easy and absolutely the best cheesecake recipe I've made. The family can't wait for me to make this again.

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• snoopy

  24 June 2008

  snoopy commented on this recipe

  fabulous!!!I was in two minds about making a baked cheesecake due to previous disasters but this was so easy and delicious!!I prepared it 2 days beforehand and then whizzed up the sauce in a couple of minutes on the day I needed it and it went down a treat. I did actually use a slightly larger tin than the one quoted in the recipe- 22cm rather than 20cm.I think there would have been too much filling for the smaller one.

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• notdutch

  26 June 2008

  notdutch commented on this recipe

  Really delicious and easy and everbody enjoyed it, even my son who will normally not eat raspberries. I made it at the last minute for Sunday dinner and it was lovely but the real cheesecake texture came the next day, so probably better to make it a bit in advance. I used creme fraiche as I had n't got any sour cream.

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• notdutch

  26 June 2008

  notdutch rated this recipe

  

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• Lyndsey

  26 June 2008

  Lyndsey rated and commented on this recipe

  

  Really easy recipe. It looked stunning and tasted just as good. It has now replaced my husband's favourite desert of key lime pie - which was hard to beat. Make this for friends and you will always have to bring the desert!!!!

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• Noodles

  30 June 2008

  Noodles rated and commented on this recipe

  

  I made this last week as a birthday cake and its absolutely delicious. Its very very easy to make, but looks like it should be really difficult. Make sure it has cooled down completely before putting the coulis on, as mine collasped. It was even better the next day, having been in the fridge overnight.

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• Izzy

  30 June 2008

  Izzy rated and commented on this recipe

  

  I made this for a barbecue at the weekend, and used strawberries and Philadelphia cheese. Agree with previous comments, it would definitely be better made a day in advance. It was a very popular pudding, and one I'll make again!

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• anne kelly

  03 July 2008

  anne kelly commented on this recipe

  Has anyone tried freezing this recipe? It would be so handy to have one in the freezer.

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• nanny ogg

  04 July 2008

  nanny ogg commented on this recipe

  We tried this and it was very yummy will make this for christmas.

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• GoodKevin_G

  06 July 2008

  GoodKevin_G rated and commented on this recipe

  

  Amazing taste and texture! I made this for a gathering of friends and they were all very impressed.

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• lisa

  07 July 2008

  lisa rated and commented on this recipe

  

  So simple and so impressive, a really grat recipe.

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• Statts

  09 July 2008

  Statts rated and commented on this recipe

  

  What a great recipe. My guests thought it was shop-bought and were amazed that I had made it myself, especially as I don't do puddings (I leave that to the wife). I would use 50% more fruit. My magimix couldn't get the mixture to go "fluffy" but then that's probably my inexperience. Nevertheless, the result was superb.

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• IRENE

  09 July 2008

  IRENE rated and commented on this recipe

  

  I made this for special friends. Like Statts, mine did not go 'fluffy', but, my word, what a hit, and it was delicious!! Will make on a regular basis, and use more fruit next time! YUM!

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• TASSIEDEVIL1

  10 July 2008

  TASSIEDEVIL1 commented on this recipe

  I MADE IT WITH CHOCLATE RIPPLE BISCUITS THE FULL AMOUNT OF RASPBERRIES IN THE MIX ALSO ADDED KIRSCH TO THE CHEESECAKE AND THE RASPBERRY SAUCE IVE SINCE MADE 3 FOR ORDERS GREAT SUCCESS

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• MelanieLawrie

  10 July 2008

  MelanieLawrie rated and commented on this recipe

  

  Fantastic! I will make more raspberry sauce next time, though.

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• nargy

  12 July 2008

  nargy rated and commented on this recipe

  

  really nice and easy to make!

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• Karen

  13 July 2008

  Karen rated and commented on this recipe

  

  I added 2 bags of chocolate chips to the recipe instead of the raspberries and OH. MY. GOD!!! It was amazing! I actually made it the day before my dinner party (although, I pinched a slice just to tast test in case it wasnt good) and it was just lovely ... better the next day. I took it out after 35 minutes and I think maybe next time I may even take it out after 30 as in my fan oven it was just a little over done in my opnion. I think I will double the base next time as it was a bit thin for my liking! I felt like Gordon Ramsey with all of the "wows", "ooohs" and "ahhhs". Best cheesecake recipe EVER!!!!

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• Grazor

  15 July 2008

  Grazor rated and commented on this recipe

  

  I have now made this cheesecake twice, The first time as per the recipe. The second time using blueberries and subsitituing some of the cream cheese for mascarpone; On both occasions outsantding results with one slight issue. The top cracked on both occasions. Next one I make I am using passion fruit; and a water bath to cook it in; but would be very interested to hear if anyone else has suffered cracking of the top of the cheesecake. Grazor

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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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