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Baked Raspberry Cheesecake

A smooth and creamy cheesecake with fresh raspberries that creates a delightful and impressive dessert for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits
  • 100 g unsalted butter, melted
For the filling
  • 400 g cream cheese Should be at room temperature
  • 150 g sugar
  • 200 g sour cream Can substitute with Greek yogurt
  • 3 large eggs Should be at room temperature
  • 1 teaspoon vanilla extract
  • 300 g fresh raspberries Be gentle when folding into the filling

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Crush the digestive biscuits and mix them with the melted butter.
  3. Press this mixture into the bottom of a springform pan to create your crust.
Making the filling
  1. In a mixing bowl, beat the cream cheese with sugar until smooth.
  2. Add the sour cream, eggs, and vanilla extract, mixing until everything is well combined.
  3. Gently fold in the fresh raspberries.
Baking
  1. Pour the cheesecake batter over the crust in the springform pan.
  2. Bake for 50-60 minutes, or until set and just slightly jiggly in the center.
Cooling and Serving
  1. Allow it to cool, then refrigerate for at least 4 hours or overnight before serving.
  2. Slice it into perfect wedges and serve.
  3. Optionally, top with whipped cream, raspberry sauce, or chocolate shavings for added flavor.

Notes

Store the cheesecake in an airtight container in the fridge for 5-7 days, or freeze for up to 3 months. Let cool in the oven with the door ajar to prevent cracking. Make sure to use room temperature ingredients for a smooth batter.