Mary Berry Raspberry Cheesecake
Mary Berry Raspberry Cheesecake is a baked cheesecake made with cream cheese, eggs, and sugar on a buttery biscuit base, finished with raspberries for freshness. Baking the cheesecake gives it a firmer structure than no-bake versions while keeping the centre creamy and smooth.
- Prep Time: 25
- Cook Time: 55
- Total Time: 1 hour 20 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
-
Digestive biscuits – 200 g
-
Unsalted butter (melted) – 100 g
-
Full-fat cream cheese – 600 g
-
Caster sugar – 150 g
-
Eggs – 3 large
-
Vanilla extract – 1 teaspoon
-
Soured cream – 200 ml
-
Fresh raspberries – 250 g
Instructions
-
Prepare the base – Crush biscuits finely and mix with melted butter, then press firmly into the tin base.
-
Chill the base – Refrigerate for 20 minutes to help it set.
-
Mix the filling – Beat cream cheese and sugar until smooth and creamy.
-
Add eggs gradually – Mix one at a time, avoiding overbeating.
-
Incorporate flavour – Stir in vanilla and sour cream gently.
-
Assemble the cheesecake – Pour filling over the base and scatter raspberries on top.
-
Bake carefully – Cook at 160°C (140°C fan) for 50–55 minutes until just set with a slight wobble.
-
Cool slowly – Leave the oven door ajar and allow the cheesecake to cool gradually.
Find it online: https://maryberrycooks.co.uk/mary-berry-raspberry-cheesecake/