Baked Raspberry Cheesecake
Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

PREP: 20 mins
COOK: 2 hours
Bit Tricky
Serves: 12

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!

Baked Raspberry Cheesecake
Such a simple summer dessert - so quick and easy to make with the creaminess of Carnation combined with fresh picked raspberries!
Catminkimoo 

Light digestive biscuits, crushed

175g

Baking spread*, melted

55g

Light cream cheese

500g

Eggs

3

Half fat creme fraiche

150ml

Vanilla extract

1tbsp

Raspberries

300g

Icing sugar

1tbsp

*Recipe is based on 70% fat buttery baking spread.

You will also need…

20cm spring-form cake tin.

Step 1 of 5

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in foil.

Step 2 of 5

Mix together the crushed biscuits and melted baking spread. Press into the base of the tin and chill for 10 minutes.

Step 3 of 5

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).

Step 4 of 5

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. 

Step 5 of 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.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Baked Raspberry Cheesecake is rated 4.9 out of 5 by 10.
  • y_2020, m_9, d_16, h_17
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Rated 5 out of 5 by from Love this cheesecake This is the second time I have made this and it is amazing. Easy enough recipe and great results!! The only thing is I find it is quite hard to put the tray in the oven once you have poured boiling water in it and I thought that was a bit odd to. But overall an AMAZING cheesecake!
Date published: 2020-04-25
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 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 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 Such a beautiful but surprisingly light pudding Lovely! Great recipe and good for the amateur chef!!
Date published: 2018-03-29
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 One slice never enough I gonna have to start making two one for me and one for the family
Date published: 2018-03-22
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
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