Serves: Makes around 8 – 12 good slices
Cost: ~€4.50 – €6 depending on type of fruit and cream cheese used
Preparation time: ~20 minutes preparation and 50 minutes total cooking
Calories: ~340 calories per slice if divided by 12
Greetings everyone – boy oh boy am I looking forward to this weekend. All sorts of yummy things to make and write up for your viewing pleasure today and tomorrow, including something I’ve promised to make for Ping, from Ping’s Pickings. Sunday evening I’m cooking up a full roast dinner with some more Yorkshire Puddings and a real home-made gravy. I’m going to be making a type of conserve, a type of dessert and a type of “candy” (of sorts), but I’ll keep those under wraps for now in case they turn out to be complete disasters!
Then of course it’s Monday, which is a bank holiday here, so long weekend time. Even though the weather forecast currently says it’s going to rain I’m going to be enjoying my weekend a great deal and I’d like to take this opportunity as well to wish all my readers a happy Easter if you’re celebrating it. I’m not going to post them again, but if you have an hour or so spare, I’d really recommend whipping up some Easter Biscuits or some Hot Cross Buns. The photography is pretty poor, but don’t let that dissuade you – they’re delicious! I’m actually off to whip up some Hot Cross Buns after writing this up! 🙂
As for today’s post though – I owe it all to my wonderful blogger friend over at Chica Andaluza. I’ve had a life-long love affair with cheesecake, but more often than not its the uncooked variety. Hell, I didn’t even know a baked version existed until I started blogging. I’ve since seen a number of baked cheesecake varieties since then but little did I know that the cheesecake bug would hit me quite so suddenly as when I read Chica Andaluza’s Baked Cherry Cheesecake post. Even despite her claiming that she wasn’t happy with the photo and had actually been more focused on the eating rather than the photography, I found the photo immediately spoke to me. I knew I had to finally bake my first cheesecake and what better one to make than the one offered up by Chica?
I changed very little about the main recipe itself, but couldn’t find cherries anywhere so opted for raspberries instead. The swirls of coulis throughout the cheese provided beautiful colouring and delicate raspberry flavouring, though the next time I make this I will be adding some crushed fresh berries as well, or a raspberry jelly on the top. I do hope you decide to give it a try – thanks to Chica for her inspiration, and do check out her post too! Have a great day everyone!
Baked Raspberry Cheesecake
[learn_more caption=”Video Recipe”]
Ingredients
For the cheesecake
- 16 Digestive Biscuits (or enough to line your tin with a layer of crumb about 1cm thick)
- 50g Butter
- 600g Cream Cheese
- 150ml Cream
- 2 tbsps Plain Flour
- 180g Caster Sugar
- 3 Eggs
For the fruit filling
- 150ml Raspberry Coulis (or raspberries blended to liquid)
- A Handful of whole raspberries, mashed lightly with a fork
You’ll also need
- An Electric Whisk
Instructions
- Start by preheating the oven to 180 degrees Celsius and while it’s heating up, crush the digestive biscuits and place into a bowl. Melt the butter in a bowl in the microwave and then stir into the crumb. Press into the bottom of a suitably sized tin so the crumb is about 1cm thick and then place into the preheated oven and bake for 10 minutes until starting to get a little more brown. Remove from the oven, set aside and allow to cool.
- Whisk together the cream cheese, eggs and flour in a large bowl using the Electric Whisk before adding in the sugar and cream and continuing to whisk for a couple of minutes until the mixture is smooth and frothy.
- Pour the cream cheese mixture on top of the cooled biscuit base and then place the raspberry coulis into a serving bowl. Using a dessert spoon, drizzle the coulis over the filling and then drop the crushed fresh raspberries into the mixture as well.
- Carefully transfer the tin into the oven and bake for about 40-45 minutes until a pale golden brown on top. Remove from the oven and allow to cool.
- Slice up, serve and enjoy!
Oh my that looks good! I adore raspberries but it´s rare to find them here. Thank you for the lvoely mention and I´m so pleased you made and enjoyed the cheesecake. I wish I had seen your Hot Cross Bun recipe from last year before I started my baking adventures yesterday! Have a wonderful Easter 🙂
Thank *you* for the wonderful inspiration Chica! I see many wonderful things during my blogging adventures – so many things I want to try and indeed, I have a list as long as my arm now of “recipes to try”, but I can tell you – rare is the time when I see a photo and feel like I need to “make it immediately”… your photo did that to me! 😀
Have a wonderful easter, and enjoy your non-FiveEuroFood buns 😀
Aha!! You’ve actually put it down in writing. Now you can’t escape …. Yay! I can’t wait for it! (Whoops, almost mentioned the name … mustn’t give it away). Thanks for the link too!
I haven’t made a cheesecake for ages. This has got me all excited! I love the ripples. I happen to also have some frozen raspberries … oh, so many things to make, so little time!
Haha, thanks Ping – it was very delish! I was going to make “the thing” today, but I instead will do it tomorrow as I already had a dessert ready and waiting for today. I do hope it turns out well… I’ll be sad if not but I’ll let you know regardless 🙂
Hi Charles,
Love the rippley, swirly effect…
I don’t think I’ve ever made a cooked cheesecake so I need to rectify that pronto and I have some raspberries in the freezer!
But first I’m making my Lemon Balm Cheesecake this weekend…no cheesecakes for ages and now I have them queuing up!!
Hi GD – If I remember correctly they’re not so common, in baked format, in England… at least they weren’t when I was younger, growing up there. I think I actually prefer baked now, which I never thought I’d say, so I do hope you decide to give it a shot!
That lemon balm cheesecake sounds amazing… I don’t think I ever tried lemon balm actually. I’ve never seen it here in France… Maybe I can try to grow some.
Happy Easter to you and your family Charles. I do hope it doesn’t rain for you. We have our fingers crossed here in Sydney too for a fine day. I love the look of your baked cheesecake – how delicious does it look. Cheesecake is my most favourite dessert! xx
Thanks Charlie – it hasn’t been raining alas (I actually like nice cleansing rain), though it has been horribly grey and overcast 🙁 … Sigh, oh well! Happy easter to you and your family though!
Oh wow, that would definitely be my first baked cheesecake recipe, too if I was to choose one to bake…!
I remember your hot cross buns post! 🙂 Hehe… how the days run by…
Yeah – wow, I can’t believe it was a year since then… and this time last year I had almost no visitors! Hehe, it actually prompted me to check out my Google Analytics data. As I post more content it’s so interesting the impact it has on search traffic to my site. Someone searched for “easy hollandaise sauce” and found my recipe… When people do these things, I’d love to know if they ever made it or not!
You’ve hit my weak spot. It’s exactly what I’m always itching to know, too…..
Wow that does look delicious, Charles. My preference is baked for cheesecakes! If you want to make a slightly healthier version, I have been very successful at substituting part of the cream cheese with yogurt cheese; it adds quite a bit of tanginess without risking losing the creaminess!
The raspberries are a wonderful flavouring! Very pretty photos!
Can hardly wait to see your posts next week!
Healthier? What is this madness of which you speak?
😀
Actually, that’s a great tip – it’s pretty loaded with calories so I think I’ll do that next time… especially good since we always have yoghurt in the fridge, but rare is the time when we have all the cream cheese required to make a cheesecake, so it’s cheaper and easier too!
Happy Easter!
Hi, Charles. The cheesecake looks fantastic. A bit like a cheese cream tart in fact. Beautiful colours and great photos! I always stick however to my “non-cream cheese” cheesecakes because I simply cannot start liking cream cheese and need the curd or fresh cheese tanginess, not to mention the fat content. Maybe I would try this cheesecake with curd or fresh cheese one day.
Happy Easter! Have wonderful holidays!
I’d love to see a fresh cheese cake recipe, Sissy.
Hi, Eva. Thanks for your reply. I hope Charles doesn’t mind the following links…
I have posted two most basic versions of my regular fresh cheese cheesecakes : unbaked with vanilla: http://www.withaglass.com/?p=6728 and baked http://www.withaglass.com/?p=7530. Both are super light compared to the American cheesecake with Philadelphia, but they are also slightly tangy (fresh cheese is tangy), so they don’t have the same taste.
If you want to experiment and need any help, I would be very happy to help you!
Hi Sissi – it’s too bad you don’t like cream cheese – I am meaning to make two of your recipes soon too. I’ve had “poppy seed cake” written down on a notepad file here for weeks, and I want to try one of your cheesecakes too…. sigh, time just gets away from me!
Speaking of cheesecakes, I should make a Swedish “Cheese cake” too. The name is deceptive… it’s called “ostkaka” which literally translates to cheesecake, but it’s nothing like this 😀
Happy Easter to you too 🙂
Hi Charles, I do like cream cheese it’s just that being used since I can remember to the natural tangy cheese in cheesecakes, I cannot get used to the lack of tanginess and a certain fattiness.
I do use cream cheese though (the light version) for example in wraps or sandwiches instead of butter.
The only thing I’m not very fond of with Philadelphia is the cheesecake.
I suppose you might dislike the tangy cheesecake I am used to… exactly because of the tanginess I love so much 😉
So if you experiment with it one day, make only a tiny batch and prepare yourself for the worst 😉 Some of my friends love it, some hate it.
Very pretty cheesecake. The marbling whether chocolate, caramel or fruit preserves etc always makes for a dramatic accent and a burst of flavour.
Hi A_Boleyn – you just reminded me by mentioning preserves… I have some quince jelly which I could have swirled in too for a bit of extra fruitiness. Darn – maybe next time.
Inspiring you to try new flavours is quite flattering. I mentioned preserves because I once did a raspberry jam marbled cheesecake (I mixed the jam with about a cup of the cheesecake batter and plopped tablespoons of the two batters into the springform pan and then swirled a bit. 🙂
One day I’ll make my quadruple chocolate cheesecake for you … if only my nephew LIKED fancy cheesecakes. He prefers the traditional vanilla bean one served with some cherry topping.
Quadruple, you say? Oh Lordy, that would be something to behold 😀
Hi Charles:
This looks great.
Now tell me. Did you use a farmers cheese, marscapone, ricotta, or Philadelphia cream cheese?
Happy Easter
Charlie
Hi Charlie – this time I used Philadelphia. Normally I’d use store brand philadelphia-style cream cheese since it’s *way* cheaper but they were out so the real article it was, this time.
Happy Easter to you – have a wonderful weekend 🙂
Thanks Charles!
Dear Charles,
This cheesecake looks awesome especially with those little crumbly bits. Our berries season just ended and we’re looking forward to some beautiful winter ingredients now. Hope you’re having a beautiful Easter with your family.
Hi Chopinand – fear not – you can always use frozen berries, or even just change the fruit entirely 😀 Happy Easter to you too, hope you’re having a good weekend. I visited your site earlier and ended up arriving at a different page… one of these placeholder search pages which you see on domains registered by companies for the purposes of making profit by advertising which was really weird – I just clicked through again now and it seems to be working fine so I guess it must have been a temporary issue with one of the many servers I’m hopping through to visit your site somewhere!
Edit: it’s doing it again now, so I’ll say happy blogiversary to you here instead for now! Congratulations on the milestone 🙂
Hello Charles 🙂 nice to meet you ~ I found your blog through Nami’s guest post hehe Happy Easter!
This seems like a great recipe! I love how you’ve got the price and the expected calories! It really helps give us an idea but I usually ignore the calories because I’m such a pig hahaha
Will definitely be visiting your blog a lot more from now on 😀
Hi Daisy – nice to meet you too, thanks for coming by, and Happy Easter too!
The price is sometimes difficult as things can very a lot between countries, but the calories I calculate using WolframAlpha.com so that at least should be fairly accurate, but I agree – screw the calories 😀 Sometimes they’re just plain depressing, like when I made Millionaire’s Shortbread once and discovered the whole tray was ~10,000 calories… ouch!
You guys (blogger friends) are really turning my head about with all these great looking cheesecakes. And raspberry and cheesecake? That sounds particularly wonderful…and looks it, too! Happy Easter, Charles!
Haha, thanks Betsy – better a head turned by a cheesecake than something icky, like durian fruit 😀
Happy Easter to you too 🙂
Ewwwww, Durian Fruit, now there’s something to take your appetite away! You see, I’ve never been a huge fan of cheesecake, or so I thought until I started seeing these fantastic recipes that are making me fall in love with it. Most of the ones I’d had in the past were not homemade or overly complicated…but at least no Durian! 🙂
Aaah, what a perfect spring-time dessert. Beautiful! Happy Easter! 🙂
Thanks Yudith – happy easter to you and your family too! Have a wonderful weekend 🙂
I love cheesecake and this looks absolutely stunning!! Love the way you’ve created the ripples. Happy Easter! 🙂
Thanks BakingAddict – for my first foray into baked cheesecakes I was very pleased with it. I’d recommend it, for sure! Happy Easter to you too 🙂
I thought her photo was just fine, but maybe it’s just the recipe I remember. This looks just amazing Charles. And your photo is quite good. My family likes to use ricotta for their cheesecakes, but I never make the family recipe unless we have company coming. Such a big dessert. And I do have some philly in the fridge….
Yeah, no complaints from my side about her photo – after all… it inspired me to run off and make one so it must have been good 🙂
I’ve never been able to get on board with ricotta… always seems so grainy, though I never tried it in a cheesecake before. Will have to give it a go.
I was just about to make a cheesecake! You beat me to it charles! Beautiful btw!
Thanks Jesica! 🙂
Charles this looks like the perfect spring dessert — so bright and pretty. I will have to check out Chica’s original recipe, as I’m not familiar with her blog. Enjoy your Monday off — I’ll be off to work!
Hi Barb – too bad you had to go to work, though I hope it wasn’t too taxing. I had a nice lazy monday, though it’s sucky that it’s back to work again tomorrow after a wonderful four-day weekend :'(
OH! You are absolutely killing me with this post. Raspberries and cheesecake are my ultimate downfall. I cannot control myself. At all. Mr. N too. He has my taste in desserts (except for chocolate). The two of us could probably polish off this whole cheesecake in one sitting. Beautifully done Charles! Enjoy your Monday. I wish I had the day off as well. 😉
Hi Kristy – you should whip up a special Mother and son cake and share it with him – hide it from Dad and little sis! 😀
I should do that! I think he would LOVE that. 🙂
Boy that drizzle is making the cake look extra delicious. Cheesecake is one of my favourites!
“Candy”! Haha, that most have been difficult rolling off the tongue! I remember when I lived in London and accidentally offered hard candy instead of sweets to my colleagues, the (joking) response was “Chips and candy?! GET OUT!”. 😉
Cheers,
Tobias
Haha! To be honest, I don’t really think about it… I haven’t lived in the UK for so long now. Much to my family’s amusement I say things like diaper, gas station, chips… and I don’t even live in the US… I just picked up the words because to be honest they sound so much easier and less formal to say.
Beautiful effect with the raspberry coulis Charles and I imagine that it provides refreshing bursts of flavour throughout. Now the digestive biscuits are interesting. We often use Graham crackers for our crusts but I’ve not experimented with digestive biscuits, which we also really like so this is something I will be keeping in mind. I like your idea of the crushed berry bits on the next go ’round – that would be delicious. Love the natural light in your photos Charles – and also watched your video – well done!
Hi Kelly – I use digestive biscuits because we don’t have graham crackers in Europe – I’d always thought they were pretty much the same thing… is that not the case? Do you know McVities, the company making the biggest brand of Digestives in England is now selling them in France too as “sablés Anglaises”… their TV advert infuriates because it has a Buckingham Palace soldier marching around and then the tag-line… “C’est Anglais, mais c’est bon”…. grrrrrr!
I love raspberries and cheesecake. This sounds like a heavenly combination. The cake looks perfect!
Thanks Asmita – it was great, though all gone now :'(
I love cheesecakes (all types of them). I generally top mine with fresh raspberries soaked in creme de cassis, but these ripples looks so much prettier.
Raspberries soaked in creme de cassis sounds like a fantastic idea – I’ll have to try that, thanks!
Beautiful cheesecake Charles! Love the raspberry on top. I know that mine won’t look as pretty as yours even though all you need to do is drizzling the raspberry… 😉 I can eat the 1/4 of the cheesecake very easily!
Thanks Nami – in fact, when there was about a quarter left, I just took the whole thing out and ate it because I wanted the space in the fridge, lol 😀
I can totally see myself making this ripple raspberry cheesecake. It looks so damn scrumptious. I am totally viewing the photo of this and my mouth is watering badly lol
Hehe, thanks Kay!
What an absolutely gorgeous cake, Charles! I love the raspberry swirl. Gives the cake so much character. 🙂 Hope you had a fantastic Easter yesterday!
Thanks so much Caroline – I need to make another because this one’s all gone now 🙁 Hope you had a great Easter too!
I can eat cheese cake every single day! made something similar few weeks back ..e except i used strawberries instead 🙂
Definitely – I don’t think I can ever get tired of the wonder that is cheesecake! 😀
Happy Easter!! Blissfullu sweet dessert and the ‘ripples’ look so gorgeous and loaded with raspberry flavor!! The entire meal that you cooked up sounds absolutely delicious….wish I could eat some over the long weekend:)
Thanks Malli – Happy Easter to you too 🙂
Charles, I was looking through my binder of cheesecake recipes (looking for the one I mentioned to you) and ran across a recipe for a Lemon Curd Marble cheesecake. Another use for the lemon curd besides just eating it straight. 🙂 And, have you ever thought of making blood orange curd? Especially with the darkest coloured oranges.
That’s a great idea – thanks for that… I bet the taste is amazing too, with some zest grated into the cream cheese too!
I only ever made lemon curd to date – other curds are on my list to try – I can well imagine how amazing blood oranges would be too so that’s definitely something I’ll try and add to the list of ideas to try, cheers!
The ripple effect is so stunning. Congrats on making your first cheesecake. It looks amazing.
Thanks Kyleen – hope you’re having a good day 🙂
funny because before I traveld some parts of the world I didnt know of the existence of uncooked cheesecakes.
The awesome part of your cheescake recipe is that you added digestive biscuits. I love those cookies, and mixing these flavoures with berries is an excellent idea!
hope u and your family had a lovely Easter! =)
Hi Helene – uncooked cheesecakes are really common in England. When my ex-girlfriend sent me some mini baked Japanese cheesecakes my first reaction was “what the heck is this thing?” 😀
Oh I remember Tanya’s post and remember thinking, I need to make this when fresh strawberries are in season as cherries won’t be here till June or August
I love the picture of the cut slice, it is so tempting
Thanks Sawsan – The original cherry cheesecake looked absolutely amazing, I’ll need to try it sometime soon!
Be still my heart — can you sense my absolute LOVE for cheesecakes? 😀
Haha, I’m totally going to be making more of these things… they’re SO good… need to experiment to find the “world’s best recipe”!!
What a pretty cheesecake; I’m taken with the lovely raspberry ripples!
Thanks Laura – it tasted even better than it looked 🙂
Charles, you did a wonderful job with the cheesecake. ..it looks beautiful.
Thanks so much Karen – it was so pretty, but I’ll definitely be adding fresh raspberries to it next time as well I think!
What a beautiful cheesecake! I love the swirls of raspberry! And how unfortunate that you were missing out on real cheesecake all these years 🙂
Thanks Stefanie 🙂 I’ll be making more of these, that’s for sure!
Oh, this sounds and looks absolutely delightful! Your swirls look beautiful Charles 🙂
Thanks a lot Sydney! Hope you’re having a wonderful weekend 🙂