This delicious and creamy raspberry cheesecake is a simple yet indulgent dessert perfect for any occasion. With a buttery biscuit crust, smooth cheesecake filling, and tangy raspberry sauce, it’s sure to impress. Easy to make with common ingredients, this dessert is a treat that everyone will love.
Ingredients Needed:
For cheesecake crust:
- 225 g finely crushed digestive biscuits
- 75 g unsalted butter, melted
For raspberry cheesecake filling:
- 400 g fresh or frozen raspberries
- 600 g full-fat cream cheese
- 115 g full-fat plain or Greek-style yoghurt
- 200 g caster/superfine or granulated sugar
- 20 g cornflour
- ½ tsp vanilla bean paste
- 3 medium eggs
For raspberry sauce:
- 200 g fresh or frozen raspberries
- 75 g granulated sugar
- 240 g fresh raspberries
How To Make Baked Raspberry Cheesecake Recipe?
- Make the Crust: Mix crushed biscuits and melted butter. Press into a lined 8-inch pan. Bake at 180° for 10 minutes, then cool.
- Make the Raspberry Reduction: Cook 400 g raspberries in a pan until soft. Strain out seeds. Cook juice until thick. Let cool.
- Make the Cheesecake Filling: Mix cream cheese, yogurt, sugar, cornflour, and vanilla until smooth. Add eggs one at a time. Stir in raspberry reduction.
- Assemble the Cheesecake: Pour filling into the crust. Bake at 140°C for 60-65 minutes until the edges set and the center wobbly. Cool in the oven, then chill in the fridge for at least 4 hours.
- Make the Raspberry Sauce: Cook 200 g raspberries and sugar in a pan until soft. Strain, then cook juice until thick. Stir in fresh raspberries.
- Serve the Cheesecake: Remove cheesecake from the pan and top with raspberry sauce before serving.
Recipe Tips:
- Don’t Overmix: When mixing the cream cheese and yogurt, stir gently to avoid adding too much air to the filling, which can cause cracks.
- Check the Cheesecake Carefully: The cheesecake is done when the edges are set, and the center still wobbles slightly. Don’t rely just on the time!
- Cool Gradually: Let the cheesecake cool in the oven with the door ajar to prevent it from cracking from a sudden temperature change.
- Chill Before Serving: Chill the cheesecake for at least 4 hours, or preferably overnight, to let it set properly and improve the flavor.
How To Store Leftovers?
- Refrigerate: Let the cheesecake cool to room temperature, then cover and store in the fridge. It will stay good for 3 days.
- Freeze: You can freeze the cheesecake for up to 1 month. Wrap it well in plastic and foil, then place it in a freezer container.
Nutrition Facts:
- Calories: 515 kcal
- Total Fat: 33.5 g
- Saturated Fat: 20 g
- Cholesterol: 105 mg
- Sodium: 210 mg
- Potassium: 180 mg
- Total Carbohydrate: 47 g
- Dietary Fiber: 1 g
- Sugars: 39 g
- Protein: 6 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Lemon Meringue Cheesecake Recipe
- Gordon Ramsay Lemon Cheesecake Recipe
- Gordon Ramsay Carrot Cake Recipe
Gordon Ramsay Baked Rspberry Cheesecake Recipe
Description
This delicious and creamy raspberry cheesecake is a simple yet indulgent dessert perfect for any occasion. With a buttery biscuit crust, smooth cheesecake filling, and tangy raspberry sauce, it’s sure to impress. Easy to make with common ingredients, this dessert is a treat that everyone will love.
Ingredients
For cheesecake crust:
For raspberry cheesecake filling:
For raspberry sauce:
Instructions
- Make the Crust: Mix crushed biscuits and melted butter. Press into a lined 8-inch pan. Bake at 180° for 10 minutes, then cool.
- Make the Raspberry Reduction: Cook 400 g raspberries in a pan until soft. Strain out seeds. Cook juice until thick. Let cool.
- Make the Cheesecake Filling: Mix cream cheese, yogurt, sugar, cornflour, and vanilla until smooth. Add eggs one at a time. Stir in raspberry reduction.
- Assemble the Cheesecake: Pour filling into the crust. Bake at 140°C for 60-65 minutes until the edges set and the center wobbly. Cool in the oven, then chill in the fridge for at least 4 hours.
- Make the Raspberry Sauce: Cook 200 g raspberries and sugar in a pan until soft. Strain, then cook juice until thick. Stir in fresh raspberries.
- Serve the Cheesecake: Remove cheesecake from the pan and top with raspberry sauce before serving.
Notes
- Don’t Overmix: When mixing the cream cheese and yogurt, stir gently to avoid adding too much air to the filling, which can cause cracks.
- Check the Cheesecake Carefully: The cheesecake is done when the edges are set, and the center still wobbles slightly. Don’t rely just on the time!
- Cool Gradually: Let the cheesecake cool in the oven with the door ajar to prevent it from cracking from a sudden temperature change.
- Chill Before Serving: Chill the cheesecake for at least 4 hours, or preferably overnight, to let it set properly and improve the flavor.
Gordon Ramsay Baked Rspberry Cheesecake Recipe