Baked Raspberry Cheesecake

If you’ve never tried a baked cheesecake and think it’s tricky – then this is the recipe for you! Simple and so delicious we think this is our best baked cheesecake yet!
Serves: 12
  • 175g digestive biscuits, crushed
  • 55g buttery spread*, melted
  • 500g light soft cheese
  • 397g can Carnation Condensed Milk
  • 3 eggs
  • 150ml pot soured cream
  • 1tbsp vanilla extract
  • 300g raspberries
  • 1tbsp icing sugar

You will also need...

20cm spring-form cake tin.
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins

    Cook time
    2 hr

Each serving typically contains

  • Energy 1370kJ 328kcal 16%
  • Fat 17.6g 25%
  • Saturates 8.9g 45%
  • Sugars 25.0g 28%
  • Salt 0.49g 8%

of an adult's Reference Intake (RI)*
Energy per 100g: 934kJ/223kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm.
  2. Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes.
  3. Beat the cream cheese until soft in a food processor (or with an electric hand mixer). Gradually add the condensed milk and then add eggs, soured cream and vanilla. Beat until very smooth. Gently pour the mixture over the set biscuit base. Scatter in half the raspberries (150g).
  4. Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Remove from the tin and place on a serving plate.
  5. To serve: Keep a handful of the remaining raspberries to decorate and tip the rest into a small pan with 1tbsp icing sugar and 1tbsp water. Mash the raspberries with a fork, bring to the boil then pass through a sieve to remove the seeds. Serve the cheesecake with the sauce and remaining raspberries.

    *Recipe based on 70% fat buttery spread.

Discussion Board

  • phillgd
    June 11, 2014
    Hi I made one using this receipt but used black forest fruit and it only lasted about 1 hour after it cooled down
  • rhonie
    March 15, 2014
    hi there im just wondering can white chocolate be added to this recipe? i think i have made every one of your recipes love them so easy and always have wow factor! thank you rho

    Carnation says:
    Hi Rhona, white chocolate would be delicious in the recipe. Melt 100g white chocolate and combine this with the Carnation Condensed Milk before adding to the cream cheese.
  • yak
    February 12, 2014
    I wondered if you could please tell me the shelf life of this cheesecake?

    Carnation says:
    Hi Emily, if kept in the fridge this cake will last 3 days. Although it never lasts that long in the Carnation kitchen.
  • Cookie
    August 29, 2013
    You say this is ready to serve in 1hour. In fact,according to the recipe, it is ready to serve in a minimum of 7 hours. 1 hour to bake, 1 hour left in oven, 1 hour (approx) to cool, then at least 4 hours to chill.

    Carnation says:
    Hi Pamela. Thanks for pointing this out, we've changed the time now!