Raspberry Cheesecake Recipe

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.

Prep Time
1h
Bake Time
1h 35
Servings

For cheesecake crust

  • 225 g finely crushed digestive biscuits 225 g finely crushed digestive biscuits
  • 75 g unsalted butter, melted 75 g unsalted butter, melted

For raspberry cheesecake filling

  • 400 g fresh or frozen raspberries 400 g fresh or frozen raspberries
  • 600 g full-fat cream cheese, room temperature 600 g full-fat cream cheese, room temperature
  • 115 g full-fat plain or Greek-style yoghurt, room temperature 115 g full-fat plain or Greek-style yoghurt, room temperature
  • 200 g Tate & Lyle Golden Caster Sugar 200 g Tate & Lyle Golden Caster Sugar
  • 20 g (3 tbsp) cornflour 20 g (3 tbsp) cornflour
  • ½ tsp vanilla bean paste or 1 tsp vanilla extract ½ tsp vanilla bean paste or 1 tsp vanilla extract
  • 3 medium eggs, room temperature 3 medium eggs, room temperature

For the raspberry sauce

  • 200 g fresh or frozen raspberries 200 g fresh or frozen raspberries
  • 75 g Tate & Lyle granulated sugar 75 g Tate & Lyle granulated sugar
  • 200 g fresh raspberries 200 g fresh raspberries

INSTRUCTIONS

How to make a Raspberry Cheesecake

FIRST, PREPARE THE CHEESECAKE CRUST
  1. 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! 
  2. Add the melted butter and mix well until the mixture resembles wet sand. (In looks. not taste!)
  3. 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.
  4. Bake at 350ºF (180ºC) for about 10 minutes, then allow to cool until warm.
NEXT UP, PREPARE THE RASPBERRY CHEESECAKE FILLING
  1. 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.
  2. Then, add the room temperature yoghurt and mix until combined.
  3. Mix together caster sugar and cornstarch, and add them to the cream cheese mixture.
  4. Mix well until combined and smooth.
  5. Add the vanilla bean paste and mix well.
  6. Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth.
  7. Add in a raspberry reduction – AKA the highly concentrated juice from your raspberries, cooked down until thick and syrupy, but not quite jam-like.
  8. Mix well until combined.
  9. The final cheesecake filling will be velvety-smooth, super creamy and of a gorgeous bright pink colour.
ASSEMBLING AND BAKING THE RASPBERRY CHEESECAKE
  1. Transfer the cheesecake filling into the slightly cooled cheesecake base.
  2. Use a small offset spatula to smooth out the top, and then: bake!
  3. Once baked and cooled to room temperature, you need to chill the cheesecake in the fridge for at least 4 hours or preferably overnight.
  4. For a raspberry coulis top, take place half your raspberries into a pan with sugar, cooking and stirring until a delicious sweet sauce.
  5. 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!