Raspberry Cheesecake Recipe

Prepare base

Preheat the oven to 160°C (320°F). Line the base of a 23cm (9-inch) springform tin with baking parchment.

Place the digestive biscuits in a food processor and blitz until they resemble fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.

Transfer crumbs to a bowl and stir in the melted butter, 2 tablespoons granulated sugar and a pinch of salt until evenly combined and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the base (and slightly up the sides if desired) of the prepared tin using the back of a spoon or the base of a glass to compact it. Chill in the refrigerator for 10–15 minutes to set, or bake for 10 minutes for a firmer base. If baking, allow to cool slightly before adding filling.

Reduce oven temperature to 150°C (300°F) if you baked the base; otherwise set oven to 150°C (300°F). Arrange a kettle of hot water and a roasting tin or deep baking dish large enough to hold the springform tin for a water bath (bain-marie).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on low-medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the sides as needed.

Add the caster sugar and continue to beat on low speed until incorporated and smooth, about 1–2 minutes. Do not overbeat — avoid whipping too much air into the mixture.

Add eggs one at a time, beating briefly after each addition until just combined. Keep the mixer on low speed to prevent aeration.

Mix in the sour cream, vanilla extract, lemon zest (if using) and the flour. Mix on low speed until uniform; stop as soon as the batter is smooth. Scrape down the bowl to ensure even texture.

Pour the filling onto the prepared biscuit base and smooth the top with a spatula. Tap the tin gently on the work surface to release any large air bubbles.

Place the springform tin inside the larger roasting tin. Pour hot water into the roasting tin to come about halfway up the side of the springform tin (careful not to splash water into the cheesecake).

Bake in the preheated oven at 150°C (300°F) for 50–65 minutes. The edges should be set with a slight jiggle in the center — it will continue to set as it cools. Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the risk of cracking.

Remove the cheesecake from the water bath, take off the outer roasting tin, and run a thin knife around the edge to loosen it from the tin (do not remove the springform ring yet). Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, until fully set.

While the cheesecake chills, make the raspberry sauce. In a small saucepan combine the raspberries, 60 g granulated sugar, 30 ml water and 1 tablespoon lemon juice.

Bring to a gentle simmer over medium heat and cook for 5–8 minutes, stirring occasionally, until the raspberries break down and the mixture becomes saucy.

If you prefer a seedless sauce, press the cooked raspberries through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much purée as possible; discard the seeds. If keeping seeds, skip this step.

To thicken slightly, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the hot sauce and simmer for 30–60 seconds until the sauce thickens. Remove from heat and let cool to room temperature, then chill in the refrigerator until needed.

Taste and adjust sweetness or lemon if necessary before serving.

When the cheesecake is fully chilled and set, remove the springform ring and peel away the baking parchment from the base if used. Transfer to a serving plate.

Spoon the raspberry sauce over the top of the cheesecake, either leaving the center plain and pouring sauce around, or spreading to cover the top. For a decorative look, leave some whole fresh raspberries and arrange them on top.

Dust with icing sugar if desired. Slice with a hot, dry knife (dip in hot water and wipe clean between slices) for clean edges.

Serve chilled. Leftover cheesecake will keep covered in the refrigerator for up to 4 days; keep sauce separately for best texture.