Prepare a crisp biscuit crust by mixing crushed biscuits with melted butter and baking it briefly. Beat cream cheese, sugar, eggs, and sour cream to create a smooth, creamy filling, then pour it over the crust. Bake in a water bath for a perfectly set cheesecake, then cool and refrigerate overnight. Make a raspberry topping by simmering raspberries, sugar, and lemon juice, then thickening with cornstarch. Once the cheesecake is fully chilled, spread the raspberry topping evenly on top. Garnish with fresh raspberries and whipped cream, slice, and enjoy this luscious, fruity dessert.
Ingredients:
For the Crust:
- 1 ½ cups (180g) crushed digestive biscuits or graham crackers
- ⅓ cup (75g) unsalted butter, melted
- 2 tbsp sugar (optional)
For the Cheesecake Filling:
- 2 cups (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream or Greek yogurt
- 2 tbsp cornstarch (for stability)
- 1 tbsp lemon juice
For the Raspberry Topping:
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (to thicken)
For Garnishing (Optional):
- Whipped cream
- Fresh raspberries
- Mint leaves
Step-by-Step Instructions:
Step 1: Prepare the Crust
- Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
- Mix with melted butter and sugar (if using) in a bowl until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan lined with parchment paper.
- Pre-bake the crust at 170°C (340°F) for 10 minutes to make it firm and crunchy. Let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy (about 2 minutes).
- Add eggs one at a time, beating on low speed until just combined. (Overbeating can cause cracks in the cheesecake.)
- Mix in sour cream, vanilla extract, lemon juice, and cornstarch until well incorporated.
- Pour the batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Preheat the oven to 160°C (320°F) and place a pan of hot water on the bottom rack (this creates steam and prevents cracking).
- Place the cheesecake on the middle rack and bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Refrigerate for at least 4 hours or overnight for the best texture.
Step 4: Make the Raspberry Topping
- In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until raspberries break down and release juices.
- Mix cornstarch with water and add to the raspberry mixture. Stir continuously until it thickens (about 3-5 minutes).
- Strain the sauce if you prefer a smooth topping or leave it chunky for more texture.
- Let it cool completely before spreading over the cheesecake.
Step 5: Assemble & Serve
- Remove the cheesecake from the springform pan and spread the raspberry topping evenly over the top.
- Garnish with fresh raspberries, whipped cream, and mint leaves for an elegant touch.
- Slice and enjoy the rich, creamy, and fruity Raspberry Cheesecake.
