Raspberry Cheesecake Recipe

This raspberry cheesecake recipe is gorgeous; I was inspired to place this recipe on OPH because I had the pleasure of dining on a magnificently tasty raspberry cheesecake on a recent trip to the Welsh mountains. Luckily for you I had this great experience ;-). This particular dessert will go down great at any party, and what’s more it really easy to make.

In addition to the aforementioned benefits raspberries are a great source of fiber as outlined on our list of high fiber foods and thoroughly compliments our strawberry custard tart recipe. So what are you waiting for? Let’s get cooking. :-) Visit our OPH Good Housekeeping & Homemaking Weights & Measures conversion tables for precise ingredient measures.

Ingredients (serves 15)
125g butter
20 digestive biscuits
750g cream cheese
500g jar raspberry coulis
250 – 400g raspberries
300ml soured cream
10ml vanilla extract
5 eggs
50g sugar

Directions
The first thing you need to do for this raspberry cheesecake recipe is to take all the digestive biscuits and crush them via a rolling pin or other suitable implement.

Secondly melt the butter in a pan and add the crushed digestive biscuits. When you have done this place the mixture into a 16 inch baking tin

The next thing on the agenda for this raspberry cheesecake recipe is to grab yourself a large mixing bowl and thoroughly mix together the cream cheese and the sugar until it is nice and smooth.

Are you satisfied that there are no lumps in the mixture? Yes? That’s great; now beat in the eggs and vanilla extract until it has blended nicely. When you’re pleased with your efforts pour the mixture over the butter and crushed digestive biscuits mix and spread it out evenly with the back of a tablespoon.

Now it’s time to place the baking tin in a pre-heated oven (150 degrees C, 350 degrees F, Gas mark 4) for 30-35 minutes or until the center of the mixture is firm. When you’re satisfied pour on the sour cream and sprinkle on 10g of sugar. Place the raspberry cheesecake back in the oven for another 5 or 6 minutes and turn it up to 225 degrees C (450 degrees F, Gas mark 8). Remove it from the oven and allow it to cool down.

When it has cooled down, the final task in this raspberry cheesecake recipe is to decorate your work by pouring on a sufficient layer of raspberry coulis (you should have most of it left, you can place the remainder in a pouring vessel so your guests can help themselves) and adding the fresh raspberries.

That’s it you now have a perfect raspberry cheesecake. Why not visit our recipes & cooking pages for more great recipes as well as hundreds of cooking tips.

More Party Recipes

From strawberry cheesecake recipe, to party ideas
OPH Good Housekeeping & Homemaking home