Happy (belated) New Year! And what a good new year this is hopefully going to be.  So, I haven’t actually baked anything in 2013 yet! This lovely, creamy cheesecake was made on the 31st December 2012 to welcome in the new year (not hat there is any left!).


You may of looked at the title of this post and wondered what a baked cheesecake is. Basically, it’s a normal cheesecake which you just bake in the oven instead of leaving to set in the fridge.


You still use all the usual ingredients you’d expect to find in a cheesecake: soured cream, cream cheese and sugar. In this recipe which I found on BBC Good Food it says to only use 8 digestive biscuits  However, I’ve made this before and decided that there wasn’t enough of a base so I used about 11 biscuits.


You just bung it in the oven for 40 minutes instead of the fridge!



11 digestive bisuits
70g butter (melted)
600g cream cheese
30g plain flour
175g caster sugar
2tsp vanilla extract
2 eggs plus 1 yolk
142ml soured cream
300g raspberries (Plus extra for serving)
15g icing sugar
Recipe (Olive Magazine)… makes 1 baked cheesecake
Pre-heat the oven to 180 degrees celsius. Make a bain-marie and put in the butter. Melt, stirring continuously then take off the heat. Put the biscuits into a sandwich bag, wrap in a tea towel then bang with a rolling pin (it helps to imagine someone that you don’t like!) and hit until the biscuits resemble crumbs. You can leave some bigger chunks as they add extra crunch. add to the butter and stir until all the biscuits have been covered in the butter. Tip into your baking tin and press down so that they compact together.

In a separate bowl put all the other ingredients (not the raspberries) and stir so it’s smooth. Add 150g raspberries and mix them gently into the mixture so they don’t break up. Put the other 150g raspberries in a saucepan with the icing sugar and heat gently for 3 minutes. Pour into the mixture then tip over the biscuit base (the buttery biscuit base!). Place in the oven for 40 minutes. It should be set and slightly wobbly in the middle. Take out of the oven and place on a cooling rack. When you are ready to serve put some raspberries on top.


I think this would be equally nice with other biscuits such as ginger nuts or shortbread.