Baked Raspberry Cheesecake Coulis

Baked raspberry cheesecake has always been my solution when I want an impressive dessert that feels both classic and somehow fresh. The creamy filling paired with bursts of tangy fruit is downright irresistible and the biscuit crust is pure comfort.

I have made this cheesecake for countless family celebrations and every time someone asks if I will bring it next year again

Ingredients

• Plain biscuits: They make a buttery and crunchy base Choose your favorite good quality biscuit such as digestive or graham style
• Unsalted butter: Melted to bind the crust together Use fresh not old butter for the best flavor
• Lemon: Fresh zest and juice add fragrant citrus notes and balance out the richness Pick one that feels heavy for its size
• Cream cheese: Full fat at room temperature for a silky filling Avoid low fat or very cold cheese as it can make lumps
• Caster sugar: Dissolves smoothly into the filling and the coulis Choose fine white sugar
• Cream: Adds lushness to the cheesecake Use a good pouring cream with around 35 percent fat
• Vanilla essence: Brings warmth to the filling Look for real vanilla rather than imitation for deeper flavor
• Eggs: Large eggs hold the filling together Fresh eggs work best for a smooth mix
• Frozen raspberries: These bring a tart fruitiness Use sweet smelling frozen berries and save half for the coulis
• Coulis: extra frozen raspberries sugar and half a lemon juice make a bright sweet sauce Look for raspberries with deep color for ripe taste

Step-by-Step Instructions

Prepare the Pan:

Line a 23 cm round cake tin with baking paper pressing the paper all along the base and sides for easy removal later

Make the Crust:

Crush the biscuits to a fine crumb using a food processor or by placing them in a bag and smashing with a rolling pin Mix in the melted butter and lemon zest with a fork until it looks evenly damp Press this mixture firmly into the tin with the back of a spoon making sure to go right to the edges Chill in the refrigerator while you make the filling

Mix the Cheesecake Filling:

Using a stand or handheld mixer beat the cream cheese and caster sugar together on medium low speed for at least two minutes until smooth and creamy Add the cream lemon juice and vanilla essence and beat until just combined Scrape down the bowl to avoid lumps

Add Eggs:

With the mixer on low add the eggs one at a time beating well and scraping the bowl after each addition This helps keep the mixture silky and uniform

Combine with Berries:

Pour half of the cheesecake mixture into the prepared crust Distribute half the frozen raspberries over the surface Pour the rest of the filling on top then gently swirl in the remaining berries with a spoon or knife Larger halves can be pressed in slightly to submerge

Bake:

Set the cake tin on a baking tray to catch any drips Bake at 150 degrees Celsius fan for one hour The cheesecake should be golden at the edges but still wobble gently in the center Turn off the oven and prop open the door with a wooden spoon Let the cheesecake cool this way for at least one hour

Chill:

Cool to room temperature then chill the cheesecake fully in the refrigerator for several hours or overnight This step is key for perfect texture and easy slicing

Make the Raspberry Coulis:

Place 250g frozen raspberries sugar and lemon juice into a nonstick saucepan over medium heat Let it come to a gentle simmer stirring to dissolve the sugar Cook for about five minutes until the berries are soft and saucy Press the mixture through a fine sieve with a spatula into a bowl Chill the coulis before serving

Serve:

Slice the chilled cheesecake with a sharp wet knife for clean edges Serve with a generous spoonful of cold raspberry coulis and top with lightly whipped cream or thick Greek yogurt if you want a tangy edge

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My favorite part is swirling sweet raspberry coulis over each slice and watching it trickle down the creamy filling My son loves to help with this and sometimes sneaks an extra drizzle straight from the bowl The berry sauce makes it feel extra special

Storage Tips

Keep the cheesecake tightly covered in the fridge for up to four days The biscuit base stays nicely firm Avoid letting it sit out for long periods especially on warm days Slices freeze beautifully just wrap them and set on a flat tray Once frozen you can store in a container with baking paper between slices

Ingredient Substitutions

If you cannot find plain biscuits try shortbread or graham crackers for the crust You can use fresh raspberries if they are in season and sweet but frozen ones work year round For a variation swap half the cream for sour cream and you get a tangier filling If you only have regular sugar blitz it for a few seconds to make it finer

Serving Suggestions

Always serve cold for the smoothest texture Try topping with more fresh berries or a few thin lemon slices for a spring look A handful of toasted almonds sprinkled on top adds crunch For a crowd use a sharp knife dipped in hot water between cuts

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Cultural Context

Baked cheesecake has roots in European Jewish traditions but every country has its own twist The addition of raspberry coulis brings in a modern touch My version comes from a British family friend who made something similar every Christmas and it always felt like a special treat The raspberry swirl makes it more celebratory for any occasion

Frequently Asked Questions

→ How do I keep the cheesecake texture creamy and smooth?

Ensure cream cheese is at room temperature before mixing and avoid overbeating once the eggs are added, as this keeps the filling silky.

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work beautifully for both the filling and coulis, though frozen ones hold their shape well when baked.

→ Why does the center remain wobbly after baking?

The slight wobble ensures the dessert stays creamy. It continues to set as it cools in the oven and chills in the fridge.

→ How should I store leftovers?

Keep any leftover portions refrigerated in an airtight container and consume within three days for best flavor and texture.

→ What’s the best way to serve the cheesecake?

Slice when thoroughly chilled and serve with whipped cream, Greek yoghurt, and generous spoonfuls of raspberry coulis on top.