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
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Whether you`re sipping hot or iced, take your drinks to the next level with Tate & Lyle Hazelnut Flavour Syrup 🌰☕✨ Rich, nutty flavour, and perfectly sweet, it`s the ultimate way to add a twist to your lattes, frappes, or milkshakes.
✨ Top tip: Try it with Minor Figures Oat Milk - its creamy texture and subtle flavour really bring out the hazelnut notes!
#HazelnutHappiness #TateAndLyleSyrups #DrinkUpgrade #OatMilkMagic #BaristaAtHome
It’s National Plum Day - the perfect excuse to celebrate this juicy seasonal star! 💜
Why not bake something special, like this Plum Hazelnut Crumble Tart? Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich, golden, and finished with a deliciously crunchy crumble topping. A true treat for plum lovers!
Find the recipe via link in our bio.
#NationalPlumDay #PlumPerfect #TateAndLyleBakes #DemeraraDelight #SeasonalBakes
Bring the café experience home ☕✨ ☕✨
We’re giving you the chance to win our Home Barista Kit - a L’Or Philips Coffee Machine, 100 coffee pods, complete with Tate & Lyle flavoured syrups to elevate every sip. And because no perfect coffee moment should be enjoyed without a sweet treat, we’re also including @lylesgoldensyrup flapjacks.
Here’s how to enter:
1️⃣ Head to the prize draw page via the link in our bio
2️⃣ Answer the quiz question correctly ✅
3️⃣ And you could be sipping - and savouring - in style 🌿
T&C`s apply, you must be 18 or over, reside in the UK and not a Tate & Lyle Sugars employee. Enter before the 3rd of September 2025. Full T&Cs are available via a separate link in our bio.
Your perfect coffee moment starts here. ✨
Buttery, crumbly, and with a golden crunch - this Pistachio Shortbread is a bake worth savouring 💚✨
Made with Tate & Lyle Unrefined Demerara Sugar, it’s rich in flavour and perfectly textured, thanks to those signature crunchy sugar crystals. A simple yet special treat to enjoy with your next cuppa!
Find the recipe via link in our bio.
#ShortbreadTwist #TateAndLyleBakes #DemeraraDelight
Our Products
View all products
