Gluten Free Baked Raspberry Cheesecake With Creamy Raspberry Sauce
Indulge in a rich baked raspberry cheesecake topped with tangy sauce. Enjoy a creamy, gluten-free dessert bursting with real raspberries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sweetbyemma.com.
Cooking tools:
- Springform pan
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Glass
- Parchment paper
- Plate
- Chef's knife
- Spoon
- Airtight container
- Mason jar
- Refrigerator
Ingredients
- 225 g finely crushed digestive biscuits or gluten-free alternative
- 75 g unsalted butter, melted
- 400 g fresh or frozen raspberries
- 600 g full-fat cream cheese, room temperature
- 115 g full-fat plain or Greek-style yogurt, room temperature
- 200 g granulated sugar
- 20 g cornflour/cornstarch
- 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
- 3 UK medium/US large eggs, room temperature
- 200 g fresh or frozen raspberries
- 75 g granulated sugar
- 240 g fresh raspberries
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