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!
Ingredients
Serves: 12
  • 175g light digestive biscuits, crushed
  • 55g baking spread*, melted
  • 500g light cream cheese
  • 397g can Carnation Condensed Milk
  • 3 eggs
  • 150ml half fat creme fraiche
  • 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 PT20M

    Cook time
    2 hr PT120M

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Each serving typically contains

  • Energy 1341kJ 320kcal 16%
  • Fat 15.9g 23%
  • Saturates 7.5g 38%
  • Sugars 26.2g 29%
  • Salt 0.77g 13%

of an adult's Reference Intake (RI)*
Energy per 100g: 919kJ/220kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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 foil.
  2. Mix together the crushed biscuits and melted baking 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, half fat crème fraiche 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
    Hi,
    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!
 

Reviews

Baked Raspberry Cheesecake is rated 4.9 out of 5 by 9.
  • y_2019, m_8, d_22, h_4
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Rated 5 out of 5 by from mmmmm cheese cake every time i buy carnation, its good quality and really tasty, i made this for my wifes 60th and it brought back memories from years gone by, u can always trust carnation for quality every time
Date published: 2017-06-14
Rated 5 out of 5 by from Ideal summer desert Such a simple summer desert - so quick and easy to make with the creaminess of Carnation combined with fresh picked raspberries
Date published: 2019-03-30
Rated 5 out of 5 by from DELICIOUS CHEESECAKE I followed the recipe which is not complicated. The cheesecake was lovely and creamy. My family and friends were amazed and
Date published: 2017-06-18
Rated 4 out of 5 by from Amazing Great just confused with the step where you had to cover the tin in cling film and then put it in the oven?
Date published: 2018-03-22
Rated 5 out of 5 by from Best ever taste! I baked this a little while ago, and it was an instant hit with all of my family - well done Carnation!!
Date published: 2019-03-27
Rated 5 out of 5 by from Delicious This recipe suited the whole family from age 3 to 70. Absolutely delicious x
Date published: 2019-03-30
Rated 5 out of 5 by from Easy So easy even children can do this simple recipe as mine did with me.
Date published: 2017-07-04
Rated 5 out of 5 by from One slice never enough I gonna have to start making two one for me and one for the family
Date published: 2018-03-22
  • y_2019, m_8, d_22, h_4
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.13
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_9
  • loc_en_GB, sid_BAKEDRASPBERRYCHEESECAKE2, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_carnation-uk
  • bvseo_sdk, net_sdk, 3.1.2.0
  • CLOUD, getReviews, 125ms
  • REVIEWS, PRODUCT