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Baked Raspberry Cheesecake dessert 😍🍰
Baked Raspberry Cheesecake dessert 😍🍰
Prep Time: 20 minutes
Cooking Time: 50-55 minutes
Total Time: 5 hours 25 minutes (including chilling time)
Kcal: 320 kcal
Servings: Makes 8 servings
Ingredients
- 200g (7 oz) digestive biscuits (graham crackers)
- 75g (1/3 cup) unsalted butter, melted
- 400g (14 oz) cream cheese, room temperature
- 150g (3/4 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 lemon, zest only
- 200g (7 oz) fresh raspberries
Directions
- Preheat the oven to 160°C (320°F). Grease and line an 8-inch (20cm) round springform cake tin with parchment paper.
- In a food processor, pulse the digestive biscuits into fine crumbs. Add the melted butter and pulse again until combined.
- Press the biscuit mixture into the bottom of the prepared cake tin, using the back of a spoon to smooth it out evenly. Place in the fridge to chill while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and beat until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest until evenly distributed.
- Pour the cheesecake filling over the chilled biscuit base.
- Scatter the fresh raspberries evenly over the top of the cheesecake.
- Bake in the preheated oven for 50-55 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.
- Once chilled, carefully remove the cheesecake from the tin, slice, and serve.
