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Raspberry Cheesecake Recipe

Raspberry Cheesecake Recipe


1 HR


1 hour 35 mins




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.

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Golden Caster

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Step 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!

Step 2

Add the melted butter and mix well until the mixture resembles wet sand. (In looks. not taste!)

Step 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.

Step 4

Bake at 350ºF (180ºC) for about 10 minutes, then allow to cool until warm.


Step 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.

Step 2

Then, add the room temperature yoghurt and mix until combined.

Step 3

Mix together caster sugar and cornstarch, and add them to the cream cheese mixture.

Step 4

Mix well until combined and smooth.

Step 5

Add the vanilla bean paste and mix well.

Step 6

Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth.

Step 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.

Step 8

Mix well until combined.

Step 9

The final cheesecake filling will be velvety-smooth, super creamy and of a gorgeous bright pink colour.


Step 1

Transfer the cheesecake filling into the slightly cooled cheesecake base.

Step 2

Use a small offset spatula to smooth out the top, and then: bake!

Step 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.

Step 4

For a raspberry coulis top, take place half your raspberries into a pan with sugar, cooking and stirring until a delicious sweet sauce.

Step 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!

Ingredients – 2 items



For cheesecake crust

Digestive biscuits

Digestive biscuits

Finely crushed

225 g

Unsalted butter

75 g

For raspberry cheesecake filling



Fresh or frozen

400 g

Full fat cream cheese

Room temperature

600 g

Greek-style natural yoghurt

Full fat, room temperature

115 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

200 g


20 g (3 tbsp)

Vanilla bean paste

Or 1 tsp vanilla extract

1/2 tsp

Medium eggs

Room temperature


For the raspberry sauce



Fresh or frozen

200 g
Granulated Sugar

Tate & Lyle Granulated Sugar

75 g

Fresh raspberries

200 g

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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:


For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry


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See the recipe below:


220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
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50g Tate and Lyle Granulated Sugar
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300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree


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500g Tate and Lyle Jam Sugar.
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