Ingredients
For the Crust:
225g finely crushed digestive biscuits or graham crackers
75g unsalted butter, melted
For the Raspberry Cheesecake Filling:
400g fresh or frozen raspberries (for reduction)
600g full-fat cream cheese, room temperature
115g full-fat plain or Greek-style yogurt, room temperature
200g caster/superfine or granulated sugar
20g cornflour/cornstarch
½ tsp vanilla bean paste or 1 tsp vanilla extract
3 medium/large eggs, room temperature
For the Raspberry Sauce:
200g fresh or frozen raspberries
75g granulated sugar
240g fresh raspberries for mixing with reduced sauce
Instructions
Prepare the Crust:
Preheat the oven to 350ºF (180ºC), line an 8-inch springform pan with baking paper.
Mix crushed biscuits with melted butter, press into the pan, and bake for 10 minutes.
Reduce oven temperature to 285ºF (140ºC) after baking.
Make the Raspberry Reduction:
Cook raspberries until they release their juices and pass through a sieve to remove seeds.
Return the juice to the heat and reduce until thick and syrupy, then cool.
Prepare the Cheesecake Filling:
Whisk cream cheese and yogurt until smooth.
Mix in sugar and cornstarch, then vanilla.
Add eggs one at a time, followed by the raspberry reduction, mixing until smooth.
Assemble and Bake:
Pour the filling into the crust, bake for about 60-65 minutes until the edges are set but the center is still slightly wobbly.
Turn off the oven, let the cheesecake cool with the door ajar, then chill in the fridge overnight.
Cook part of the raspberries with sugar, reduce, and sieve.
Mix the cooled reduction with fresh raspberries.
Finish and Serve:
Remove the cheesecake from the pan, top with raspberry sauce, and serve.
Timings:
Preparation Time: Approximately 1 hour (excluding chilling time)
Baking Time: 60-65 minutes