Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Made with these products:

Serves 8 people
Prep time: 20 mins
Cook time: 1 hour 20 mins


  1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease the base and sides of a 20cm (8in) spring - release cake tin. Mix together the biscuits and melted butter until well combined and spoon into the base of the tin pressing down well. Chill for 20 minutes.
  2. Meanwhile place the mascarpone cheese, ricotta, soured cream, eggs, sugar and cornflour in the bowl. Fit the whisk and whisk on speed 2 for approx. 1 minute, increase the speed to max for 1 minute, until well combined. Add the orange rind and juice and whisk on speed 2 for 20 seconds, until well combined. Fold in 225g (8oz) of the raspberries.
  3. Pour into the prepared tin and bake for about 1 hour 25 minutes, until set. Remove  from the heat and allow to cool. Chill overnight.
  4. Unmould the cheesecake and scatter over the remaining raspberries and almonds. Dredge with icing sugar.


175g (6oz) digestive biscuits, crushed
50g (2oz) amaretti biscuits, crushed
75g (3oz) butter, melted
500g (1lb 2oz) mascarpone cheese
250g (9oz) ricotta cheese
142ml (5floz) soured cream
3 eggs
75g (3 oz) caster sugar
15ml (1tbsp) cornflour
finely grated rind and juice of 1 orange
350g (12oz) raspberries
25g (1oz) flaked almonds, toasted
icing sugar

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