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Easy Baked Raspberry Cheesecake (Gluten Free Option)

Easy Baked Raspberry Cheesecake (Gluten Free Option)
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A creamy, dreamy baked raspberry cheesecake with a buttery crust and a vibrant homemade raspberry sauce, perfect for any occasion.

Ingredients

Scale
  • 225 g (2 ¼ cups) finely crushed digestive biscuits
  • 75 g (⅔ stick) unsalted butter, melted
  • 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
  • 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. Adjust the oven rack to the middle position. Preheat the oven to 350ºF (180ºC).
  2. Line an 8 inch (20cm) springform pan with baking paper on both the bottom and sides.
  3. Mix the crushed digestive biscuits and melted butter in a bowl until they resemble wet sand.
  4. Transfer the biscuit mixture to the lined springform pan.
  5. Using the flat bottom of a glass or measuring cup, press the mixture into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.
  6. Bake the crust at 350ºF (180ºC) for 10 minutes.
  7. Remove the crust from the oven and allow it to cool until warm.
  8. Reduce the oven temperature to 285ºF (140ºC).
  9. In a saucepan, cook 400g of raspberries over medium-high heat with occasional stirring until softened and juices are released.
  10. Pass the cooked raspberry mixture through a sieve to remove seeds and skins.
  11. Return the strained raspberry juice to the saucepan.
  12. Cook the raspberry juice over medium-high heat with frequent stirring until it reduces to about ½ cup (110g) and is thick and viscous (about 15 minutes).
  13. Remove the raspberry reduction from heat and allow it to cool completely.
  14. In a large bowl, use a balloon whisk to gently mix the cream cheese and yogurt until smooth.
  15. In a separate small bowl, mix the 200g sugar and cornflour/cornstarch together.
  16. Add the sugar and cornflour mixture to the cream cheese mixture.
  17. Mix well until combined and smooth.
  18. Add the vanilla bean paste (or extract) and mix until evenly incorporated.
  19. Add the eggs one at a time, mixing well after each addition until smooth.
  20. Add the cooled raspberry reduction to the cheesecake filling.
  21. Mix well until the filling is an even pink color and the reduction is evenly incorporated.
  22. Transfer the raspberry cheesecake filling into the slightly cooled cheesecake crust.
  23. Smooth out the top of the filling.
  24. Bake at 285ºF (140ºC) for about 60-65 minutes, or until the edges are set and slightly puffed, and the middle is still wobbly.
  25. Turn off the oven.
  26. Allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
  27. Once cooled to room temperature, transfer the cheesecake to the fridge for at least 4 hours (preferably overnight).
  28. For the raspberry sauce, add 200g of raspberries and 75g sugar to a saucepan.
  29. Cook over medium-high heat with occasional stirring until raspberries soften and release juices.
  30. Pass the cooked raspberry mixture through a sieve to remove seeds and skins.
  31. Return the strained juice back to the saucepan.
  32. Cook over medium-high heat with frequent stirring until reduced to about ⅓ cup (100g) and very viscous (about 10 minutes).
  33. Set the raspberry sauce aside to cool.
  34. Once the sauce is cool, mix it with 240g of fresh raspberries.
  35. Add a small amount of water if needed to loosen the sauce slightly, ensuring all fresh raspberries are coated.
  36. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate.
  37. Just before serving, spoon over the raspberry sauce.
  38. Slice and serve the cheesecake.

Notes

Ensure all dairy ingredients are at room temperature for a smooth filling.
Mix the cheesecake batter gently to avoid incorporating too much air, which can cause cracks.
Chill the cheesecake for at least 4 hours, or preferably overnight, for the best set and slices.
If your springform pan isn’t leak-proof, place it on a baking sheet to catch any butter drips.

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