Indulge in the Delight of Baked Raspberry Cheesecake! š°š
If you’re a fan of cheesecake and the vibrant flavor of raspberries, this baked raspberry cheesecake is sure to become a favorite in your dessert repertoire. With its creamy texture, tangy raspberries, and buttery biscuit base, every bite is a delightful treat for your taste buds. Let’s dive into the recipe and learn how to create this heavenly dessert!
Ingredients:
For the Biscuit Base:
- 200g (7 oz) digestive biscuits (graham crackers)
- 75g (1/3 cup) unsalted butter, melted
For the Cheesecake Filling:
- 400g (14 oz) cream cheese, room temperature
- 150g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Zest of 1 lemon
For Topping:
- 200g (7 oz) fresh raspberries
Directions:
- Prepare the Base: Preheat the oven to 160Ā°C (320Ā°F). Grease and line an 8-inch (20cm) round springform cake tin with parchment paper. In a food processor, pulse the digestive biscuits into fine crumbs. Add the melted butter and pulse again until combined. Press the biscuit mixture into the bottom of the prepared cake tin, using the back of a spoon to smooth it out evenly. Place in the fridge to chill while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and beat until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until evenly distributed.
- Assembly: Pour the cheesecake filling over the chilled biscuit base. Scatter the fresh raspberries evenly over the top of the cheesecake.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center.
- Cooling: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.
- Serve: Once chilled, carefully remove the cheesecake from the tin, slice, and serve.
Enjoy the Bliss: With its creamy texture, tangy raspberries, and buttery biscuit base, this baked raspberry cheesecake is a true delight for any occasion. Whether you’re serving it for a special celebration or simply indulging your sweet cravings, this dessert is bound to impress!
Prep Time: 20 minutes | Cooking Time: 50-55 minutes | Total Time: 5 hours 25 minutes (including chilling time)
Calories: 320 kcal per serving | Servings: Makes 8 servings
Embrace the sweetness and tanginess of raspberries with this delectable baked raspberry cheesecake! šš°