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 81-100

• Maud

  16 July 2008

  Maud rated and commented on this recipe

  

  Easy and so yummy!

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• millsni

  16 July 2008

  millsni commented on this recipe

  I used blueberries and it worked brilliantly! Amazing cheescake, definately will make again..

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• IRENE

  16 July 2008

  IRENE commented on this recipe

  Made this again, and tried freezing two slices - it freezes really well, and none of the flavour is lost on thawing. Doubled ingredients on the base too.

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• cjkfish

  16 July 2008

  cjkfish rated and commented on this recipe

  

  We have never cooked a cheesecake before and did not do a trial run, but it couldn't have been easier. Very simple recipie with a great taste. Went down very well with our guests. We will definately be cooking again, perhaps with blackberries next time.

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• Karen

  17 July 2008

  Karen commented on this recipe

  This was posted on the Vanilla Cheesecake recipe by another member to prevent cracking: "To avoid the cheesecake cracking on top, ensure when you turn off the oven you leave the cheese cake in there for about an hour (or overnight with the door open if it is a gas oven, again after the oven has been turned off). Also make sure you do not overcook the cheesecake - it should have a slight wiggle still in the center at the point you turn the oven off; the cheesecake will continue cooking in the oven once it has been turned off and you do not want it to overcook, but nor do you want it to cook too quickly - this causes the wrinkles to happen on the cheesecake surface." Thanks to vh1967 for the tip :)

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• ADELE

  18 July 2008

  ADELE commented on this recipe

  I have just made this cheesecake with home grown blackcurrants and it was delicious!! The tangyness went so well with the sweetness of the cheescake. It is best served very cold. I will be making it again this weekend.

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• Petra

  23 July 2008

  Petra rated and commented on this recipe

  

  used strawberries and blueberries and it was delicious

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• Tako

  27 July 2008

  Tako rated and commented on this recipe

  

  It is raspberry's season so I have made from local raspberry and everyone loved it. I am baking again for tomorrow's dinner at friend's house. It is easy and taste good.

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• Hevonly

  28 July 2008

  Hevonly commented on this recipe

  Saw this on a random link, it looked easy so I thought I'd give it a go.....my family thought it was 'to die for'! Thought I'd taken it out of the oven too soon as it was a bit wobbly in the middle, but when it was cold it was just so moist and deliciously creamy. The last time I made it, unfortunately I forgot to take it out of the oven and it went 10 mins over, it was still nice, but not as good as when it's cooked right! And it cracked!!! So tip is, go with what looks slightly undercooked rather than add on time, more time equals less flavour & texture. I've yet to try it with other fruit....might get some blueberries and mix them with some strawbs out of the garden tomorrow.

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• Gem

  30 July 2008

  Gem rated and commented on this recipe

  

  Easy and very very yummy.... a winner all round!

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• Shelagh

  30 July 2008

  Shelagh rated and commented on this recipe

  

  Brilliant recipe - I have made this several times and it always disappears in no time at all!

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• vicky1409

  31 July 2008

  vicky1409 rated and commented on this recipe

  

  Delicious and so simple, definitely one to make again!

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• Jill

  02 August 2008

  Jill commented on this recipe

  Easy to make. No one mentioned that their cheesecake cracked in the middle (looking carefully at the picture above, it looks like this one did too). Had do disguise with the topping berries. Felt that the size of pan advised was too small. I ended up using a 23cm spring-form pan which as just right.

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• stuck-on-the-rock

  03 August 2008

  stuck-on-the-rock commented on this recipe

  I used a 23cm tin too - worked perfectly: just need to keep an eye on the timing with a larger tin. Thanks for the tips on not cracking - used them and mine was perfect! Loved this! I'll def make it again... and again....

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• Mazza

  03 August 2008

  Mazza rated and commented on this recipe

  

  I need help! I loved this recipe but found that my base was soggy. I was hoping it to be more crunchy. Could anyone give me advise pls?

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• Lynn's Food

  07 August 2008

  Lynn's Food rated and commented on this recipe

  

  This is so easy and sooooo delicious. Made one for colleagues 30th birthday and everyone was fighting for a piece. Also made one for a friends get together and transported it from Cornwall to Essex and it still tasted great

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• Lynn's Food

  07 August 2008

  Lynn's Food commented on this recipe

  This is so easy and soooooooooo delicious, made one for a colleagues 30th birthday and everyone was fighting for a slice.

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• Lynn's Food

  07 August 2008

  Lynn's Food commented on this recipe

  This is so easy and sooooooooo delicious. I used low fat cream cheese and it still tasted great. Made one for a colleagues 30th birthday and everyone was fighting for a slice

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• emmacj

  12 August 2008

  emmacj commented on this recipe

  made this in july and was absolutely gorgeous!! forgot to stir in the raspberries so there was just layer at the bottom but it was still nice. and poured the sauce over the top of the entire chesecake instead of as a side dish. would definitely make it again. came out of the tin no problem too.

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• westy

  13 August 2008

  westy rated and commented on this recipe

  

  I'm not really a 'dessert person' but attempted this the other day and thought it was gorgeous !! Simple to make(even for a male !) Did the trick and impressed the new 'in-laws'. Used blueberries instead and worked perfectly. Had a little cracking once cooled but personally think that gives it a more home-made/rustic look, plus the cracks act as channels to take more sauce !! Tasted even better after a day in the fridge. Looking forward to another excuse to make it again !

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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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