Description
A creamy and vibrant cheesecake that combines the tang of raspberries with a rich filling, perfect for any special occasion.
Ingredients
Scale
- 1 ½ cups crushed digestive biscuits
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 cup heavy whipping cream
- 1 cup fresh raspberries (plus more for garnish)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon raspberry puree
- 2 tablespoons food coloring (red or pink)
- 1 cup raspberry glaze (store-bought or homemade)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine the crushed digestive biscuits and melted butter until evenly mixed. Press into the bottom of the pan.
- Beat together the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy whipping cream, vanilla extract, raspberry puree, and food coloring until combined.
- Fold in the fresh raspberries gently.
- Pour the cheesecake mixture over the prepared crust and smooth the top.
- Bake for about 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and crack the door, allowing the cheesecake to cool for about an hour.
- Let it sit at room temperature until completely cool, then refrigerate for at least 4 hours or overnight.
- Top with raspberry glaze and garnish with additional raspberries before serving.
Notes
Ensure all ingredients are at room temperature for a smooth filling. This cheesecake can be made a day in advance for more flavorful results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg