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Easy Baked Raspberry Cheesecake (Gluten Free Option) Recipe

Easy Baked Raspberry Cheesecake (Gluten Free Option) Recipe
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★★★★★

5.3 from 12 reviews

This Easy Baked Raspberry Cheesecake recipe is a decadent dessert that combines the creamy richness of a classic cheesecake with the vibrant flavor of fresh raspberries. With a gluten-free crust option, this dessert is sure to impress at any gathering.

Ingredients

Scale

Cheesecake Crust:

  • 225 g (2 ¼ cups) finely crushed digestive biscuits
  • 75 g (⅔ stick) unsalted butter, melted

Raspberry Cheesecake Filling:

  • 400 g (3 ⅓ cups) fresh or frozen raspberries
  • 600 g (2 ⅔ cups) full-fat cream cheese, room temperature
  • 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
  • 200 g (1 cup) caster/superfine or granulated sugar
  • 20 g (3 tbsp) cornflour (UK)/cornstarch (US)
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 3 UK medium/US large eggs, room temperature

Raspberry Sauce:

  • 200 g (1 ⅔ cups) fresh or frozen raspberries
  • 75 g (¼ cup + 2 tbsp) granulated sugar
  • 240 g (2 cups) fresh raspberries

Instructions

  1. For Cheesecake Crust: Adjust the oven rack and preheat to 350ºF. Mix crushed biscuits and melted butter, press into pan, and bake.
  2. For Raspberry Cheesecake Filling: Make raspberry reduction, mix cream cheese and yoghurt, add sugar, cornflour, vanilla, eggs, and raspberry reduction. Bake.
  3. For Raspberry Sauce: Cook raspberries and sugar, reduce, cool, mix with fresh raspberries.
  4. Assembling the Cheesecake: Chill, remove from pan, top with raspberry sauce, and serve.

Notes

  • Ensure ingredients are at room temperature for best results.
  • Adjust sweetness to taste based on the tartness of raspberries.
  • Allow cheesecake to chill thoroughly for best texture.

Nutrition

Keywords: Raspberry Cheesecake, Baked Cheesecake, Gluten Free Dessert

Find it online: https://yumwithmia.com/easy-baked-raspberry-cheesecake-gluten-free-option-recipe/