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A piece of cheesecake with raspberry sauce being poured over it Tried & Tested

Baked cheesecake

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3.188 stars based on 16 ratings

This wonderfully rich baked cheesecake is equally good made with fresh fruits of the season or a handful of frozen berries. Why not try with some blackberries left over from jam making. An impressive pudding for dinner parties.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 650g 23 oz Cream cheese
  • 175g 6¼ oz Digestive biscuits
  • 75g 2¾ oz Butter (salted) melted
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 100ml 3½ fl oz Double cream
  • 3 3 Egg(s) (free range) large, beaten
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 2tsp 2tsp Orange zest

For the sauce

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Remove the soft cheese from the fridge 30 minutes before cooking to allow it to get to room temperature. Preheat the oven to 150°C (fan 140C°, gas mark 2).

  2. Classic mode Step 2

    Crush the biscuits to fine crumbs either by whizzing in a food processor or put them into a polythene bag and bashing them with a rolling pin.

    Ingredients for this step

    • 175g 6¼ oz Digestive biscuits
  3. Classic mode Step 3

    Transfer to a bowl and stir in the melted butter. Spoon this mixture into the base of a 20cm (8in) springform tin, pressing the biscuit well into the base.

    Ingredients for this step

    • 75g 2¾ oz Butter (salted) melted
  4. Classic mode Step 4

    Spoon the soft cheese into a large bowl and beat well to soften it. Add the golden caster sugar, double cream, eggs, vanilla extract and orange zest. Mix well until all the ingredients are evenly combined. Pour this mixture over the top of the biscuit base.

    Ingredients for this step

    • 650g 23 oz Cream cheese
    • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 100ml 3½ fl oz Double cream
    • 3 3 Egg(s) (free range) large, beaten
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 2tsp 2tsp Orange zest
  5. Classic mode Step 5

    Bake in the oven for 30 minutes then turn off the heat and allow to finish cooking in the heat of the oven. (The cheesecake will still be quite wobbly at this stage).

  6. Classic mode Step 6

    Carefully remove from the oven and chill overnight or at least 4 hours.

  7. Classic mode Step 7

    To make the raspberry sauce, tip the frozen berries straight into a saucepan and sprinkle over the golden granulated sugar.

    Ingredients for this step

  8. Classic mode Step 8

    Stir well over a high heat until the fruit has softened and the juices are beginning to bubble. Remove from the heat then push through a sieve to remove the seeds catching the juice in a bowl. Allow to cool then have a taste as you may need to add more sugar. The sauce should be tangy but not over sweet or too sour.

  9. Classic mode Step 9

    To serve, cut the cheesecake into wedges and drizzle over a little of the sauce. You could also serve the cheesecake topped with double cream whipped so it just holds it shape then spoon the sauce on to the plate.