This amazing Baked Raspberry Cheesecake was made in a recent kitchen pottering session and it was utterly divine.

It has a to-die-for light mouse texture, and the tangy red raspberries contrast so well with it's creaminess.


It's heaven on a plate that I could just keep eating and eating it, if given the opportunity.

Hubby loves his slice with a big dollop of clotted cream, but I prefer mine with a drizzle of tart raspberry coulis.


It's worth saying that the cheesecake freezes really well, so I always have one stashed away in the freezer that I can pull out for hastily arranged get-togethers and parties.

To be honest, it's just comforting knowing you're not too far from a slice! Who doesn't love a cheesecake after all?!

TOP TIPS FOR MAKING THE BAKED RASPBERRY CHEESECAKE

1. Make sure all of your ingredients for the cheesecake filling are at room temperature before mixing.
2. Swap the raspberries for blueberries or blackberries, or use a combination of all three berries.
3. Instead of using digestive biscuits for the base, try using ginger nut biscuits or shortbread.
4. The cheesecake can be made, baked and then stashed in your freezer until needed. Just make sure it is tightly wrapped in clingfilm and foil.
5. Serve with fresh raspberries, raspberry coulis or clotted cream.

PIN THE RECIPE FOR LATER!

OTHER CHEESECAKE RECIPES YOU MIGHT LIKE

1. Chocolate Honeycomb Salted Caramel Cheesecake from Jam and Clotted Cream
2. Caramel Amaretti Cheesecake Cups from Jam and Clotted Cream
3. No Bake Lemon Curd and White Chocolate Cheesecake from A Mummy Too
4. Chocolate Marzipan Cheesecake from fellow Cornish food blogger Choclette
5. Snickers Cheesecake Loaf from Tinned Tomatoes

TRY THIS NEXT!