- Prepare the base“
- Preheat the oven to 180°C (350°F).
- Crush the digestive biscuits in a food processor until fine crumbs.
- Mix the crushed biscuits with the melted butter until a dough-like consistency is formed.
- Press the biscuit mixture into the base of a 22-24 cm round springform pan.
- Place the pan in the fridge for 10-15 minutes to set.
- Make the filling“
- In a large bowl, whisk the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream until well combined.
- Bake the cheesecake“
- Pour the cream cheese mixture over the prepared biscuit base.
- Bake in the oven for 40-45 minutes until set and lightly golden on top.
- Turn off the oven and leave the cheesecake inside for an additional 10-15 minutes.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the raspberry topping“
- In a small saucepan, combine the raspberries and 50g sugar.
- Heat over medium-low heat, stirring frequently until the raspberries break down and form a syrup-like consistency.
- Let it cool completely.
- Assemble the cheesecake“
- Once the cheesecake has chilled, spread the cooled raspberry topping over the top.
- Optionally, drizzle with melted chocolate, jam, or caramel for added flavor.
- Serve“
Enjoy your homemade Perfect Raspberry Cheesecake, full of creamy goodness and a hint of tang from the raspberries!
