Indulge in the rich, creamy goodness of a baked cheesecake with the tangy sweetness of raspberries. This delightful dessert is perfect for special occasions or a sweet treat.
Ingredients
For the Crust:
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
For the Cheesecake Filling:
- 600g cream cheese, softened
- 200g granulated sugar
- 200ml sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
For the Raspberry Swirl:
- 200g fresh or frozen raspberries
- 50g granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven:
- Preheat your oven to 160°C (320°F). Grease and line the base of a 9-inch (23 cm) springform pan with parchment paper.
- Prepare the Crust:
- In a medium bowl, combine the crushed digestive biscuits or graham crackers with the melted butter. Mix until well combined.
- Press the mixture evenly into the base of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- Make the Raspberry Swirl:
- In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and strain the mixture through a fine mesh sieve to remove the seeds. Allow the raspberry sauce to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, mixing until well combined.
- Add the sour cream, eggs, vanilla extract, and lemon juice. Mix until smooth and well incorporated.
- Sift in the flour and mix until just combined.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the baked crust in the springform pan.
- Drizzle half of the raspberry sauce over the filling and use a skewer or knife to swirl it gently.
- Pour the remaining cheesecake filling over the raspberry swirl layer.
- Drizzle the remaining raspberry sauce on top and swirl again for a marbled effect.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any drips.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Chill and Serve:
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the sides of the springform pan.
- Enjoy:
- Slice the cheesecake and serve with fresh raspberries on top, if desired. Enjoy your Raspberry Baked Cheesecake!
Feel free to adjust the recipe as needed and enjoy this delicious dessert!
