Raspberry Cheesecake Recipe

For a light, summery dessert, this raspberry cheesecake is the perfect choice!

Raspberries are in season between June and October. So, it's the perfect dessert to make when you can find them in abundance. You could also go and pick your own raspberries in the summer. If you have lots of raspberries to use up - try some of our other raspberry recipes too.

This raspberry cheesecake is best made the night before as it needs at least 6 hours to set before you dish it up. You have to be patient with it, which is why it's best if you make it the night before. Don't be tempted to dig in before it's ready. If you're looking for a quicker option we also have these easy raspberry cheesecakes in a glass.

You'll also have plenty of time to crack on with the raspberry sauce. This adds an extra sweetness to the cheesecake and is a really lovely addition.

This cheesecake can also be made with strawberries instead. Strawberries are really good for you so why not make one with each fruit!

How to make Raspberry Cheesecake:

Ingredients

For the base:

• 150g (5oz) digestive biscuits, finely crushed
• 75g (3oz) butter, melted

For the filling:

• 300g (10oz) cream cheese
• 125g (4 ½oz) caster sugar
• Finely grated zest of ½ lemon
• 150ml ( ¼pt) double cream
• 3 gelatine leaves
• 300g ( 10oz) raspberries
• 1 tbsp lemon juice
• 1 egg white

For the raspberry sauce:

• 250g (9oz) fresh or frozen raspberries
• 50g (2oz) caster sugar
• 2tsp lemon juice
• Extra raspberries for decoration

You will need:

• A 20cm (8in) spring-form tin, base lined with baking parchment

Method

1. For the base, place the biscuits and butter in a bowl, stir well then press into the base of the tin. Chill whilst you make the filling.
2. Place the cream cheese, sugar and lemon zest in a large bowl and beat well until smooth. Soak the gelatine leaves in a bowl of cold water to soften. Place half the double cream in a saucepan and bring just up to a boil, remove from the heat. Squeeze the excess water from the gelatine leaves and add to the hot cream, swirl the pan around until the gelatine is dissolved.
3. Place the raspberries and lemon juice in a bowl and lightly crush them with the back of a fork. Slowly add the gelatine mixture to the cream cheese mixture, beating well, then add the remaining cream. Stir the raspberries into the cream cheese mixture.
4. Beat the egg white until stiff and fold into the cream cheese mixture, making sure it is thoroughly combined. Pour the filling over the biscuit base, level the top and chill for a minimum of 6 hours or overnight.
5. For the sauce, place the raspberries, caster sugar and lemon juice in a saucepan and heat gently until the sugar has dissolved and the fruit has burst with juice. Press the mixture through a fine sieve to remove the seeds. Set aside until cold
6. To serve the cheesecake, run a round bladed knife around the outside of the cheesecake and remove from the tin. Slice and serve with extra raspberries and the raspberry sauce. The cheesecake will keep for 3 days, covered in the fridge.