Raspberry Cheesecake

🍰 Raspberry Cheesecake Recipe

⭐ Total time: 6–7 hours (including chilling time)
Prep: 30 min | Bake: 60 min | Chill: 4–6 hours
Servings: 10–12 slices

🧾 Ingredients:

For the crust:

• 200 g (about 2 cups) of graham cracker or digestive biscuit crumbs
• 7 tbsp melted butter
• 2 tbsp sugar (optional)

For the raspberry swirl (framboise coulis):

• 250 g (2 cups) of fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornflour + 1 tbsp water (slurry)

For the cheesecake filling:

• 700 g (3 cups) of softened cream cheese
• 200 g (1 cup) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 200 g (3/4 cup) of sour cream or crème fraîche.
• Zest of 1 lemon (optional, for brightness).

🍴 Instructions:

1. Make the crust:

• Preheat the oven to 160°C (320°F).
• Mix the crumbs, melted butter and sugar together. Press the mixture into the bottom of a 23 cm (9 inch) springform pan.
• Bake for 10 minutes, then set aside to cool.

2. Prepare the raspberry coulis:

• In a small saucepan, combine the raspberries, sugar and lemon juice. Simmer for 5–8 minutes until the raspberries have broken down.
• Strain through a sieve to remove the seeds, if desired.
• Return the mixture to the pan, add the cornflour slurry and simmer for a further two minutes until thickened. Leave to cool.

3. Make the cheesecake batter:

• In a large bowl, beat the cream cheese until smooth.
• Add the sugar and beat until fluffy.
• Beat in the eggs one at a time, followed by the vanilla, lemon zest and sour cream. Mix just until smooth – don’t overbeat.

4. Assemble:

• Pour the cheesecake batter over the crust.
• Drop spoonfuls of raspberry coulis on top and swirl gently with a toothpick or skewer. (Reserve some for serving if you like.)

5. Bake:

• Place the springform pan in a larger pan and add hot water halfway up the sides (the water bath method).
• Bake for 55–65 minutes, or until the centre is just slightly jiggly.
• Turn off the oven, open the door slightly, and leave the cake to cool inside for 1 hour.

6. Chill:

• Remove from the oven and leave to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.

7. Serve:

• Garnish with fresh raspberries, extra coulis, whipped cream or mint.

💡 Tips:

• No water bath? Place a tray of hot water on the lower oven rack instead.
• For a no-bake version, add gelatine to the cheesecake mixture and chill until set.

ENJOY