Description
A creamy baked cheesecake topped with fresh raspberries, perfect for a dessert.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 600g cream cheese, softened
- 150g caster sugar
- 3 large eggs
- 200g fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (160°C fan). Grease and line a 20cm springform tin.
- Mix the crushed biscuits with melted butter and press into the base of the tin. Chill in the fridge for 15 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and half of the raspberries. Pour the mixture over the biscuit base.
- Bake for 45-50 minutes until set but with a slight wobble in the center. Turn off the oven and leave the door ajar for 1 hour.
- Remove from the oven and cool completely. Top with the remaining raspberries before serving.
Notes
For best results, use full-fat cream cheese and fresh raspberries. Chill overnight for firmer texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 8g