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Easy Baked Raspberry Cheesecake (Gluten Free Option)

Easy Baked Raspberry Cheesecake (Gluten Free Option)
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A delightful, creamy baked cheesecake bursting with fresh raspberry flavor, featuring a buttery crust and a vibrant raspberry sauce, with a gluten-free option.

Ingredients

Scale
  • 225 g (2 ¼ cups) finely crushed digestive biscuits
  • 75 g (⅔ stick) unsalted butter, melted
  • 400 g (3 ⅓ cups) fresh or frozen raspberries
  • 600 g (2 ⅔ cups) full-fat cream cheese, room temperature
  • 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
  • 200 g (1 cup) caster/superfine or granulated sugar
  • 20 g (3 tbsp) cornflour (UK)/cornstarch (US)
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 3 UK medium/US large eggs, room temperature
  • 200 g (1 ⅔ cups) fresh or frozen raspberries (for sauce)
  • 75 g (¼ cup + 2 tbsp) granulated sugar (for sauce)
  • 240 g (2 cups) fresh raspberries (for sauce)

Instructions

  1. Adjust the oven rack to the middle position.
  2. Pre-heat the oven to 350ºF (180ºC).
  3. Line an 8 inch (20cm) springform pan with baking/greaseproof paper, covering both the bottom and sides.
  4. Mix together the crushed digestive biscuits and melted butter until they resemble wet sand.
  5. Transfer the mixture into the lined springform pan.
  6. Using the flat bottom of a glass or measuring cup, compress the mixture into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.
  7. Bake the crust at 350ºF (180ºC) for 10 minutes.
  8. Remove the crust from the oven and allow it to cool until warm.
  9. Reduce the oven temperature to 285ºF (140ºC).
  10. In a saucepan, cook 400g raspberries on medium-high heat with occasional stirring until softened and juices are released.
  11. Pass the raspberry mixture through a sieve to remove seeds and skins.
  12. Return the raspberry juice to the saucepan.
  13. Cook the raspberry juice further over medium-high heat with frequent stirring until it reduces to about ½ cup (about 110 g), which takes about 15 minutes.
  14. Remove the raspberry reduction from heat and allow it to cool completely.
  15. In a large bowl, using a balloon whisk, mix the cream cheese and yoghurt together until smooth.
  16. In a separate small bowl, mix the 200g sugar and cornflour/cornstarch together.
  17. Add the sugar and cornflour mixture to the cream cheese mixture.
  18. Mix well until combined and smooth.
  19. Add the vanilla bean paste (or vanilla extract) and mix well until evenly incorporated.
  20. Add the eggs one at a time, mixing well after each addition until smooth.
  21. Add the cooled raspberry reduction and mix well until evenly incorporated, ensuring the filling is an even pink color.
  22. Transfer the raspberry cheesecake filling into the slightly cooled cheesecake crust.
  23. Smooth out the top of the filling.
  24. Bake at 285ºF (140ºC) for about 60-65 minutes, or until the edges are set and slightly puffed, and the middle is still wobbly.
  25. Turn off the oven.
  26. Allow the cheesecake to cool to room temperature in the turned-off oven with the oven door ajar.
  27. Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight).
  28. For the raspberry sauce, add 200g raspberries (fresh or frozen) and 75g sugar to a saucepan.
  29. Cook over medium-high heat with occasional stirring until raspberries soften and release juices.
  30. Pass the raspberry mixture through a sieve to remove seeds and skins.
  31. Return the juices back into the saucepan.
  32. Cook over medium-high heat with frequent stirring until reduced to about ⅓ cup (about 100g), which takes about 10 minutes.
  33. Set the thickened sauce aside to cool.
  34. Mix the cooled sauce reduction with 240g fresh raspberries.
  35. Add a small amount of water if needed to loosen the sauce slightly.
  36. Ensure all fresh raspberries are evenly coated in the syrup/reduction.
  37. Once the cheesecake is fully chilled, remove it from the springform pan and onto a serving plate.
  38. Just before serving, spoon the raspberry sauce over the cheesecake.
  39. Slice and serve.

Notes

Ensure all dairy ingredients and eggs are at room temperature for a smooth filling.
Avoid overmixing the cheesecake filling, especially after adding eggs, to prevent cracks.
Cool the cheesecake slowly in the turned-off oven to prevent cracks.
Chill the cheesecake for at least 4 hours, or preferably overnight, for best texture and easy slicing.

Find it online: https://theopenoven.com/easy-baked-raspberry-cheesecake-gluten-free-option/