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Easy Baked Raspberry Cheesecake (Gluten Free Option)

Easy Baked Raspberry Cheesecake (Gluten Free Option)
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5 from 19 reviews

This easy baked raspberry cheesecake features a rich and creamy texture with an intense raspberry flavor, complemented by a tangy raspberry sauce that elevates the dessert to unforgettable heights. With no water bath or mixer required, this recipe is both simple and impressive, perfect for those looking for a luscious gluten-free dessert option.

Ingredients

For cheesecake crust:

  • 225 g (2 ¼ cups) finely crushed digestive biscuits (or graham crackers; use gluten-free cookies for a gluten-free option)
  • 75 g (⅔ stick) unsalted butter, melted

For raspberry cheesecake filling:

  • 400 g (3 ⅓ cups) fresh or frozen raspberries
  • 600 g (2 ⅔ cups) full-fat cream cheese, room temperature (Philadelphia recommended)
  • 115 g (½ cup) full-fat plain or Greek-style yogurt, room temperature (or sour cream)
  • 200 g (1 cup) caster/superfine or granulated sugar
  • 20 g (3 tbsp) cornflour/cornstarch
  • ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
  • 3 UK medium/US large eggs, room temperature

For raspberry sauce:

  • 200 g (1 ⅔ cups) fresh or frozen raspberries
  • 75 g (¼ cup + 2 tbsp) granulated sugar
  • 240 g (2 cups) fresh raspberries

Instructions

  1. Prepare the cheesecake crust: Preheat your oven to 350ºF (180ºC) and line an 8-inch (20cm) springform pan with baking or greaseproof paper, covering the bottom and sides. Combine crushed digestive biscuits and melted butter until the mix resembles wet sand. Press the mixture firmly into the pan, forming an even layer with a 1 ½ inch (4cm) rim around the edge. Bake for 10 minutes, then let cool until warm.
  2. Make the raspberry reduction: Lower oven temperature to 285ºF (140ºC). In a saucepan, cook 400 g raspberries over medium-high heat, stirring occasionally until softened. Pass through a sieve to remove seeds and skins, return juice to the pan, and cook until reduced to about ½ cup (110 g), thick yet not jam-like (approximately 15 minutes). Cool completely.
  3. Prepare the cheesecake filling: In a large bowl, mix cream cheese and yogurt smoothly using a balloon whisk or stand mixer on low speed. Combine sugar and cornflour, then add to the cream cheese mixture and blend until smooth. Stir in vanilla bean paste, then add eggs one at a time, mixing thoroughly after each. Fold in the cooled raspberry reduction until the filling is evenly pink. Pour filling into the cooled crust and smooth the surface.
  4. Bake the cheesecake: Bake at 285ºF (140ºC) for 60-65 minutes until edges are set and puffed, but the center remains slightly wobbly. Turn off oven and leave cheesecake inside with door ajar to cool to room temperature. Once fully cooled, chill in the fridge for at least 4 hours or preferably overnight before removing from the pan.
  5. Prepare the raspberry sauce: In a saucepan, cook 200 g raspberries with sugar on medium-high heat until softened. Pass through a sieve to discard seeds and skins. Return juices to the pan and cook down to about ⅓ cup (100 g), thick and syrupy (around 10 minutes). Cool and mix with 240 g fresh raspberries, adding a little water if needed to loosen the sauce.
  6. Assemble and serve: Remove chilled cheesecake from the springform pan onto a plate. Just before serving, spoon raspberry sauce over the top. For a cleaner presentation, slice cheesecake first and then add sauce individually to each slice. Store leftovers in a closed container in the fridge for 4-5 days.

Notes

  • Adjust the butter amount for the crust depending on biscuit type to achieve a wet-sand consistency.
  • Use a baking sheet under the springform pan to catch any leaks and prevent oven smoking.
  • Mix cream cheese and yogurt by hand or with a stand mixer at low speed to avoid over-aeration.
  • Judge cheesecake doneness by wobble in the center and fully set edges rather than exact baking time.
  • Over-reduce raspberry sauce if necessary; thin with water later to avoid a runny consistency.
  • Cut cheesecake without sauce for easier slicing and add sauce just before serving individual pieces.

Nutrition

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