Description
A creamy baked cheesecake topped with fresh raspberries, perfect for a dessert.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 150g caster sugar
- 3 large eggs
- 200g fresh raspberries
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (160°C fan) and grease a 9-inch springform pan.
- Crush the digestive biscuits and mix with melted butter to form the base.
- Press the mixture into the bottom of the pan and bake for 10 minutes.
- In a bowl, beat the cream cheese and sugar until smooth, then add eggs one at a time.
- Stir in vanilla extract and fold in half of the raspberries.
- Pour the mixture over the baked base and bake for 45-50 minutes until set.
- Allow to cool, then top with remaining raspberries and chill for at least 2 hours.
Notes
For best results, use fresh raspberries and serve chilled. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 8g