If you’re searching for a dessert that balances creamy richness, a crunchy biscuit base, and a burst of fresh fruit flavor, look no further than the baked raspberry cheesecake. This classic dessert has captured the hearts and taste buds of many, offering a sublime combination of textures and flavors that make it perfect for celebrations or simply a sweet treat after dinner.
In this guide, we’ll walk you through every step, ingredient, tip, and trick to ensure your cheesecake turns out perfectly every time. Whether you’re a beginner or a seasoned baker, this post will serve as your go-to resource for mastering this beloved dessert.
Why Baked Cheesecake?
Unlike no-bake cheesecakes that rely on gelatin or refrigeration to set, baked cheesecakes develop a richer texture through slow cooking. The gentle baking process allows the filling to set firmly while maintaining a smooth and creamy consistency. The slight caramelization of the crust and the tender interior create an irresistible contrast that is simply heavenly.
Adding raspberries takes this dessert to another level. Their natural tartness complements the sweet, velvety filling, adding freshness and a pop of color that makes the cheesecake visually stunning and irresistibly delicious.
Ingredients: What You’ll Need
For this recipe, it’s important to use quality ingredients to achieve the best results. Below are the ingredients with exact amounts measured in US cups for your convenience:
Biscuit Base:
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1 ½ cups (175g) light digestive biscuits, crushed
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¼ cup (55g) baking spread, melted
Cheesecake Filling:
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2 cups (500g) light cream cheese
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1 can (14 oz / 397g) sweetened condensed milk
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3 large eggs
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⅔ cup (150ml) half-fat crème fraîche
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1 tablespoon vanilla extract
Topping:
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2 cups (300g) fresh raspberries
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1 tablespoon icing sugar (for raspberry sauce)
Equipment Needed
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20cm (8-inch) springform cake tin
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Foil for wrapping cake tin
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Mixing bowls
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Electric hand mixer or food processor
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Roasting tin for water bath
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Fine sieve for raspberry sauce
Step-By-Step Directions
Step 1: Prepare the Biscuit Base
Preheat your oven to 350°F (180°C). For fan ovens, set to 320°F (160°C). Wrap the outside of your springform cake tin with two layers of foil — this prevents water from the water bath from leaking in and ruining the cake.
In a bowl, combine the crushed digestive biscuits and melted baking spread thoroughly. Press this crumb mixture firmly into the base of the cake tin, forming an even layer. Place the tin in the fridge to chill while you prepare the filling.
Step 2: Make the Creamy Filling
Using an electric mixer or food processor, beat the cream cheese until it’s smooth and fluffy. Slowly add the sweetened condensed milk, mixing continuously to avoid lumps. Incorporate the eggs one at a time, followed by the crème fraîche and vanilla extract. Beat the mixture until smooth, creamy, and well combined.
Step 3: Assemble and Add Raspberries
Pour the cream cheese mixture over the chilled biscuit base and spread evenly. Scatter half of the fresh raspberries evenly over the filling. The raspberries will slightly sink but add bursts of flavor throughout the cheesecake.
Step 4: Bake in a Water Bath
Place the cake tin into a larger roasting tin. Carefully pour boiling water into the roasting tin until it reaches halfway up the sides of the cake tin. This water bath (bain-marie) helps the cheesecake bake evenly and prevents cracking.
Bake for one hour. When the time’s up, turn the oven off but leave the cheesecake inside with the door closed. Let it rest for another hour. This gradual cooling helps prevent the cake from cracking and allows it to set beautifully.
Step 5: Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature before removing from the water bath. Then refrigerate for at least 4 hours, preferably overnight. This chilling period is essential to firm up the cheesecake and develop its flavors.
Step 6: Prepare the Raspberry Sauce
Take the remaining raspberries and place them in a small saucepan with icing sugar and a splash of water. Gently mash the raspberries and bring to a boil. Allow to simmer for a few minutes, then strain the sauce through a fine sieve to remove seeds, creating a smooth, vibrant raspberry sauce.
Step 7: Serve
Carefully remove the cheesecake from the springform tin and place it on a serving platter. Drizzle with the raspberry sauce and garnish with reserved fresh raspberries. Slice and enjoy!
Tips for Success
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Avoid Cracks: Wrapping your springform tin and using a water bath keeps the baking environment moist, reducing cracking.
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Room Temperature Ingredients: Always bring your cream cheese and eggs to room temperature for smooth mixing.
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Don’t Overbeat: Mix just until combined to avoid incorporating too much air, which can cause cracks.
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Use Fresh Raspberries: They offer the best flavor and texture, but frozen raspberries can work if thawed and drained.
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Make Ahead: Cheesecake tastes even better after resting overnight, so plan ahead.
Nutritional Information
Per slice (assuming 12 servings):
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Calories: Approx. 320 kcal
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Protein: 6g
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Fat: 22g
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Carbohydrates: 24g
Variations to Try
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Other Berries: Substitute raspberries with blueberries, strawberries, or blackberries for different fruity twists.
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Chocolate Swirl: Add melted dark chocolate to the batter and swirl before baking for a chocolate raspberry cheesecake.
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Nutty Base: Replace digestive biscuits with graham crackers or add chopped nuts to the base for crunch.
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Gluten-Free: Use gluten-free biscuits to make the crust suitable for gluten-sensitive eaters.
Serving Suggestions
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Serve chilled with a dollop of whipped cream or crème fraîche on the side.
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Pair with a cup of coffee or a glass of dessert wine for an elegant finish.
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Decorate with fresh mint leaves or edible flowers for special occasions.
Frequently Asked Questions
Can I freeze this cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
What if my cheesecake cracks?
Top it with raspberry sauce or whipped cream to hide any imperfections. Cracking is common and doesn’t affect taste.
Can I make it dairy-free?
Try substituting cream cheese and crème fraîche with plant-based alternatives, but texture and flavor will vary.
Final Thoughts
Baked raspberry cheesecake is a timeless dessert that combines simplicity and sophistication in every bite. Its luscious texture, complemented by the tartness of fresh raspberries and the crunch of a buttery biscuit base, makes it a crowd-pleaser for holidays, birthdays, or any special event.
With the detailed steps and tips provided, you can confidently create this dessert at home and impress family and friends alike. Happy baking!