Baked Raspberry Cheesecake
A luscious cheesecake with a buttery biscuit crust and fresh raspberries, balanced in sweetness and tartness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 600g cream cheese
- 150g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 200g fresh raspberries
- 200ml sour cream
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs, mix with melted butter, and press into the bottom of a greased springform pan.
- Beat the cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and cornstarch.
- Gently fold in fresh raspberries.
- Pour the cheesecake mixture over the prepared crust and smooth the top.
- Bake for 45-50 minutes, until the center is set but slightly jiggly.
- Remove from oven and let it cool.
- Spread sour cream over the top.
- Refrigerate for at least 4 hours before serving.
Notes
Ensure cream cheese is at room temperature for a smoother consistency. Refrigerating overnight enhances flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 16g
- Sodium: 150mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/baked-raspberry-cheesecake/