Baked Raspberry Cheesecake – Cooks Matches
Easily make a stunning Baked Raspberry Cheesecake with a buttery biscuit base and creamy raspberry filling. Perfect for dessert parties!
Ingredients
- 225 g finely crushed digestive biscuits
- 75 g unsalted butter, melted
- 400 g fresh or frozen raspberries
- 600 g full-fat cream cheese, room temperature
- 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
- 200g caster/superfine or granulated sugar
- 20 g (3 tbsp) cornflour
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 3 UK medium, room temperature
- 200g fresh or frozen raspberries
- 75g granulated sugar
- 240g fresh raspberries
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