Prep
1 HRBake
1 hour 35 minsServes
12Difficulty
Medium About
We believe a biscuit base shouldn't be relegated to the bottom, so our raspberry cheesecake is a little bit more edgy... Literally! With a sweet raspberry coulis and biscuit pie crust, this is a recipe to take your cheesecakes up a notch.
FIRST, PREPARE THE CHEESECAKE CRUST
Crush up digestive biccies until you get fine crumbs. If you're feeling tense, it's nothing a plastic bag and rolling pin won't solve - but we won't tell anyone if you'd rather use a food processor!
Add the melted butter and mix well until the mixture resembles wet sand. (In looks. not taste!)
Transfer into a lined 8 inch (20cm) springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.
Bake at 350ºF (180ºC) for about 10 minutes, then allow to cool until warm.
NEXT UP, PREPARE THE RASPBERRY CHEESECAKE FILLING
To a large bowl, add the room temperature cream cheese and use a balloon whisk to mix it until smooth. That's MIX, not whisk - you want to aerate the cream cheese, so stir lightly and stop mixing when smooth.
Then, add the room temperature yoghurt and mix until combined.
Mix together caster sugar and cornstarch, and add them to the cream cheese mixture.
Mix well until combined and smooth.
Add the vanilla bean paste and mix well.
Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth.
Add in a raspberry reduction - AKA the highly concentrated juice from your raspberries, cooked down until thick and syrupy, but not quite jam-like.
Mix well until combined.
The final cheesecake filling will be velvety-smooth, super creamy and of a gorgeous bright pink colour.
ASSEMBLING AND BAKING THE RASPBERRY CHEESECAKE
Transfer the cheesecake filling into the slightly cooled cheesecake base.
Use a small offset spatula to smooth out the top, and then: bake!
Once baked and cooled to room temperature, you need to chill the cheesecake in the fridge for at least 4 hours or preferably overnight.
For a raspberry coulis top, take place half your raspberries into a pan with sugar, cooking and stirring until a delicious sweet sauce.
Take off the heat and leave to cool, then mix in the rest of your fresh raspberries. Then add the mixture to the top of the cheesecake and serve!
Ingredients – 2 items
1
For cheesecake crust
Digestive biscuits
Finely crushed
Unsalted butter
For raspberry cheesecake filling
Raspberries
Fresh or frozen
Full fat cream cheese
Room temperature
Greek-style natural yoghurt
Full fat, room temperature
Fairtrade Tate & Lyle Golden Caster Sugar
Cornflour
Vanilla bean paste
Or 1 tsp vanilla extract
Medium eggs
Room temperature
For the raspberry sauce
Raspberries
Fresh or frozen
Tate & Lyle Granulated Sugar
Fresh raspberries
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100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
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Pouch £1.35 (£1.80 RRP)
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This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
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Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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