Baked raspberry cheesecake

Soft and creamy, with a pretty raspberry swirl, this cheesecake is simple to make, impressively pretty and simply delicious!  Friends and family are going to love you for giving this one a go.
{For the coulis}
220g raspberries (frozen or fresh)
80g caster sugar
Juice of half a lemon (or more to taste)

{For the cheesecake base}
85g shortbread biscuits
55g ground almonds
45g melted butter

{For the filling}
600g cream cheese
185ml sour cream
2 eggs
180g caster sugar
1 tsp vanilla extract

{To make the raspberry coulis}

  • Cook raspberries, caster sugar and lemon juice on a low heat until sugar is dissolved and berries are soft.
  • Allow to cool, then blend and pass through a sieve.
  • Simmer juice over a low heat until coulis thickens (around 10 minutes)

{Make the base}

  • Whiz shortbread in a food processor until they are a fine crumb.
  • Add almonds and melter butter.
  • Whiz to combine

  • Grease a 20cm spring form tin, making sure to grease all the way up the sides.
  • Press biscuit mix firmly into the tin making sure it is spread evenly.
  • Chill in fridge while you make the cheese mixture.

{Mixing the filling}

  • Whizz cream cheese in food processor until smooth.
  • Add sour cream, eggs, caster sugar and vanilla extract and whiz again until smooth.
  • Pour cheese mix into base.
Pour a small amount of raspberry coulis over the mix and swirl with a clean knife to give the marbled effect (see below).
Bake at 140 degrees for 1hr to 1hour and 10 minutes until set.
Refrigerate and serve chilled with the coulis.

{Baking tips}
  • Don't be alarmed when the cheesecake falls once you have taken it out of the oven.  It will still be light and smooth.
  • As the cake falls it pulls away from the sides of the tin, which is why the sides must be well greased.
  • Without the coulis  the cheesecake takes about 20 minutes to prepare.
  • The coulis takes a little time, around 20 minutes to but could easily be prepared the day before.

Enjoy, and thanks to my lovely friend Helen for this great recipe.


  1. Gorgeous food photography Eva! That looks so delicious - I am a big fan of cheesecake.

  2. Build House HomeMay 13, 2014 at 9:48 PM

    Thanks Haeley! You should give it a try, its truly delish! Let me know how yours turns out when you get round to it.


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