Baked cheesecake with raspberry jelly topping
Prep time: 30 minutes
Bake time: 50–60 minutes
❄ Chill time: 4–6 hours or overnight
🍽 Servings: 12 slices
🛒 Ingredients:
Base:
- 200 g digestive biscuits (or graham crackers), crushed
- 100 g unsalted butter, melted
- 1 tbsp sugar (optional)
Cheesecake filling:
- 600 g full-fat cream cheese, at room temperature
- 200 g caster sugar
- 3 large eggs
- 200 ml sour cream
- 1 tsp vanilla extract
- 1 tbsp plain flour
- Zest of 1 lemon (optional, for freshness).
Raspberry jelly topping:
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- 300 g fresh or frozen raspberries (homegrown preferred!)
- 100 g caster sugar
- 2 tsp lemon juice
- 5 g of powdered gelatine (or 3 gelatine leaves)
- 3 tbsp cold water (to bloom the gelatine)
🔪 Instructions:
1. Make the biscuit base:
- Preheat the oven to 160°C (320°F).
- Mix the crushed biscuits with the melted butter and optional sugar.
- Press the mixture into a 23 cm (9-inch) springform tin that has been lined with parchment paper.
- Bake for 10 minutes, then leave to cool while preparing the filling.
2. Cheesecake filling:
- Beat the cream cheese until smooth.
- Add the sugar and mix well.
- Beat in the eggs one at a time.
- Then mix in the sour cream, vanilla, flour and lemon zest.
- Pour the filling over the cooled crust.
- Tap the tin to release any air bubbles.
- Bake in a water bath (wrap the tin in foil and place it in a roasting tray containing hot water) at 160°C (320°F) for 50–60 minutes, until the centre is still slightly wobbly.
- Leave to cool in the oven with the door ajar for one hour. Chill in the fridge for 4 hours or overnight.
3. Raspberry Jelly Top:
- In a saucepan, heat the raspberries, sugar and lemon juice until soft (5–8 minutes).
- Mash and strain to remove the seeds, if you want a smooth jelly.
- Bloom the gelatine in cold water for 5 minutes, then stir it into the warm raspberry mixture.
- Leave to cool slightly, then pour gently over the chilled cheesecake.
- Refrigerate until the jelly is fully set (about 2–3 hours).
To serve:
Serve chilled, optionally topped with pouring or whipped cream, as shown in the photo.
