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.
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
How to make a Raspberry Cheesecake
- 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.
- 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.
- 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!