Go Back

Raspberry Cheesecake

A creamy and luscious raspberry cheesecake that combines the sweetness of cream cheese and the tartness of fresh raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 200 g digestive biscuits Can be substituted with graham crackers or Oreos.
  • 100 g butter, melted
Cheesecake Filling
  • 2 tsp gelatine Make sure not to overheat.
  • 375 g cream cheese Should be at room temperature.
  • 1/2 cup caster sugar
  • 300 ml sour cream
  • 1/4 cup raspberry jam
  • 12 pieces ladyfinger or savoiardi biscuits Cut in half crossways.
  • 1/2 cup cream, whipped
  • 375 g fresh raspberries Use fresh when in season for maximum flavor.

Method
 

Preparation
  1. Grease and line a 20cm springform cake tin with baking paper.
  2. In a food processor, blitz the digestive biscuits into fine crumbs. Combine with the melted butter and press the mixture into the base of the tin. Refrigerate while preparing the filling.
  3. Sprinkle the gelatine over 1/4 cup of cold water in a bowl, let it sit for three minutes, then microwave for 20 seconds until dissolved. Allow to cool.
Cheesecake Filling
  1. Blend the cream cheese and caster sugar until smooth, then add the cooled gelatine mixture and sour cream, blending until fully combined.
  2. Pour the mixture over the biscuit base and dollop raspberry jam on top. Use a skewer to swirl it in.
  3. Chill in the refrigerator for at least four hours or until set.
Serving
  1. Carefully remove the cheesecake from the tin and place on a serving plate.
  2. Press the halved ladyfinger biscuits onto the sides of the cheesecake, and scatter fresh raspberries on top before serving.

Notes

For best results, allow cheesecake to fully set. Can be kept in the fridge for up to three days or frozen in slices. Use agar-agar as a vegetarian alternative to gelatine.