When it comes to cheesecake, we usually love us a Basque cheesecake… but this simple Baked Raspberry Cheesecake with cookies base is great competition! The consistency is similarly creamy, and a large dollop of whipped cream with fresh berries on top never hurts either. With that, this cake definitely earned some extra points! ;P
I mean… who can resist such beauty? It was really hard for us not to eat the first slice before the photo shoot was done. Really hard! What can you do when a piece of creamy cheesecake with loads of raspberries is smiling at you?! Give in immediately and dig in! That’s it! Anything else is torture, really.
This cheesecake here was actually planned without any whipped cream topping. It fits wonderfully, but if we’re being honest, it covers a few cracks in the cheesecake. That happens occasionally when baking a cheesecake. Especially when there are fruits or berries added to the filling. They release liquid into the cheesecake mixture during baking and change the structure of the cake. If you forget to loosen the cake from the edges of the baking tin with a knife immediately after baking, it can happen you end up with some cracks on top. ;P
Probably no one would have noticed that there is a cheesecake with cracks in the pictures. Maybe sometimes it’s better not to tell everything. Well, now it’s out. ;P
Anyway. There were not enough raspberries involved anyway. That’s why we added raspberries to the whipped cream topping, as well as decorations on top. Well… that was not enough though. Some raspberry jam also ended up on top of the cake under the whipped cream. More is more, right?! The goal was to create a raspberry cheesecake, so plenty of raspberries should be involved! :P
If you like this cake here, you can take a look at our other recipes as well – we got much more with those little red/pink berries. In case you like cheesecakes as much as we do, we can recommend our No-Bake Berries Greek Yogurt Cake. This cake requires no baking (the name says it already) and it can be made with raspberries but also other berries.
If you got some more raspberries at hand, you might want to check out our simple Vanilla Bundt Cake with Raspberries. Delicious and great texture. Especially, when you get a raspberry in your slice – always a highlight! ;P
Well… get ready and check if you got all ingredients ready. Unfortunately, the cake does not bake itself. Even in times when AI and services like ChatGPT can do a lot of the work for you – they won’t be able to prepare a cake made with love. Not in a hundred years. Sorry, dear robots, please don’t be offended… if you take over the world, I am still on your side! ;P
INGREDIENTS / ZUTATEN
For the base:
5.3 oz. (150g) chocolate cookies, crushed
1.8 oz. (50g) butter, melted
For the filling:
21 oz. (600g) cream cheese
7 oz. (200g) sour cream
2 large eggs
1 large egg yolk
1 tsp. vanilla extract
3/4 cup (150g) sugar
2 tbsp. all-purpose flour
5 oz. (140g) fresh raspberries
For the decoration:
about 7 oz. (200g) heavy cream
1-2 tsp. confectioners’ sugar
some vanilla extract
3-4 tbsp. raspberry jam
some fresh raspberries
Für den Boden:
150g Schoko-Butterkekse, zerbröselt
50g Butter, geschmolzen
Für die Füllung:
600g Frischkäse (Doppelrahmstufe)
200g Schmand
2 Eier (L)
1 Eigelb (L)
1 TL Vanille Extrakt
150g Zucker
2 EL Mehl (Type 405)
140g frische Himbeeren
Für die Dekoration:
etwa 200g Sahne
1-2 TL Puderzucker
etwas Vanille Extrakt
3-4 EL Himbeermarmelade
einige frische Himbeeren
Backform Umrechner
Dir fehlt die passende Backform für ein Rezept? Kein Problem, mit diesem kleinen Rechner kannst du dir die Zutatenmengen umrechnen lassen!
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a round 20cm baking tin with loose bottom* with baking parchment and set aside.
2. Add the chocolate cookies to a freezer bag and crush them with a rolling pin. Melt the butter, add it to the bag with the cookie crumbs and mix well. Transfer the moist cookie crumbs to the prepared baking tin and press them down to create an even layer. The easiest way to do this is using a glass with a flat base. Bake this cookie base for about 5-6 minutes. Take out of the oven and let cool down – do not turn off the oven.
3. While the cookie base is in the oven, prepare the filling – mix cream cheese, sour cream, eggs, egg yolk, and vanilla extract in a large bowl until well combined. Combine sugar and flour, add it to the bowl, stir in and mix until well combined. Let the mixture sit for about 5 minutes, so the flour can soak up some liquid.
4 Wash and drain the raspberries, if necessary, then add them to the cream cheese mixture and carefully fold them in. Transfer the mixture to the prepared baking tin and smooth out the top. Bake the cheesecake for about 55-65 minutes in the preheated oven. The edges should have set with a bit of color, but the filling in the center may still wobble slightly when you move the baking tin. If everything still wobbles, the cake needs to bake a bit longer. Remove the cake from the oven, loosen it from the baking tin with a knife, and let it cool down completely on a wire rack. Place the cooled cheesecake in the fridge for at least 3 hours (or overnight).
5. Whisk the heavy cream for the decoration with the confectioners’ sugar and a little vanilla extract until stiff peaks form. Stir the raspberry jam or heat it slightly (e.g. in the microwave) so it softens. Fold some of it into the whipped cream. You can spread leftover jam on top of the cheesecake as well. Pile the whipped cream on top of the cake, decorate with a few more fresh raspberries and serve.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 20cm Backform mit Hebeboden* mit Backpapier auslegen und zur Seite stellen.
2. Die Schokokekse in einen Gefrierbeutel geben und mit einem Nudelholz zerbröseln. Als Nächstes die Butter schmelzen, zu den Keksbröseln dazugeben und alles gut vermengen. Die feuchten Keksbrösel dann in die vorbereitete Backform schütten und zu einer gleichmäßigen Schicht zusammendrücken – geht am einfachsten mit einem Glas mit ebenem Boden. Diesen Keksboden dann etwa 5-6 Minuten im vorgeheizten Ofen backen. Dann herausnehmen und ein wenig abkühlen lassen. Den Ofen nicht ausschalten.
3. Während der Boden backt, kann man schon die Füllung vorbereiten – dazu Frischkäse, Schmand, Eier, Eigelb und Vanille Extrakt in einer großen Schüssel verrühren. Zucker und Mehl vermischen, dann zur Schüssel dazugeben und gut unterrühren. Die Frischkäsemasse etwa 5 Minuten stehen lassen, damit das Mehl ein wenig aufquellen kann.
4. Die Himbeeren ggf. waschen und abtropfen lassen, dann zur Frischkäsemasse dazugeben und vorsichtig unterheben. Die Mischung in die vorbereitete Backform umfüllen und glatt streichen. Den Käsekuchen für etwa 55-65 Minuten backen. Die Ränder sollten fest geworden sein, in der Mitte darf die Füllung aber noch ein wenig wackeln, wenn man an der Form rüttelt. Wenn alles noch wackelt, muss der Kuchen länger backen. Aus dem Ofen holen, den Kuchen mit einem Messer vom Rand lösen, damit er sich ungestört zusammenziehen kann und dann auf einem Kuchengitter komplett abkühlen lassen. Den abgekühlten Käsekuchen für mind. 3 Stunden (oder über Nacht) in den Kühlschrank stellen.
5. Die Sahne für die Dekoration mit Puderzucker und etwas Vanille Extrakt steifschlagen. Himbeermarmelade gut durchrühren bzw. leicht erwärmen (z.B. in der Mikrowelle), damit sie weicher wird und dann ein wenig davon unter die Sahne heben, den Rest auf dem Käsekuchen verteilen. Die Sahne auf den Kuchen auftürmen und mit ein paar zusätzlichen frischen Himbeeren dekorieren und servieren.
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Here is a version of the recipe you can print easily.
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Baked Raspberry Cheesecake
- Prep Time: 00:20
- Cook Time: 00:45
- Total Time: 06:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
You want to impress? Try a Baked Raspberry Cheesecake! This easy cheesecake is a real showstopper with that huge mount of whipped cream and fresh raspberries!
Ingredients
For the base:
5.3 oz. (150g) chocolate cookies, crushed
1.8 oz. (50g) butter, melted
For the filling:
21 oz. (600g) cream cheese
7 oz. (200g) sour cream
2 large eggs
1 large egg yolk
1 tsp. vanilla extract
3/4 cup (150g) sugar
2 tbsp. all-purpose flour
5 oz. (140g) fresh raspberries
For the decoration:
about 7 oz. (200g) heavy cream
1–2 tsp. confectioners’ sugar
some vanilla extract
3–4 tbsp. raspberry jam
some fresh raspberries
Instructions
1. Preheat the oven to 180°C (350°F). Line a round 20cm baking tin with loose bottom* with baking parchment and set aside.
2. Add the chocolate cookies to a freezer bag and crush them with a rolling pin. Melt the butter, add it to the bag with the cookie crumbs and mix well. Transfer the moist cookie crumbs to the prepared baking tin and press them down to create an even layer. The easiest way to do this is using a glass with a flat base. Bake this cookie base for about 5-6 minutes. Take out of the oven and let cool down – do not turn off the oven.
3. While the cookie base is in the oven, prepare the filling – mix cream cheese, sour cream, eggs, egg yolk, and vanilla extract in a large bowl until well combined. Combine sugar and flour, add it to the bowl, stir in and mix until well combined. Let the mixture sit for about 5 minutes, so the flour can soak up some liquid.
4 Wash and drain the raspberries, if necessary, then add them to the cream cheese mixture and carefully fold them in. Transfer the mixture to the prepared baking tin and smooth out the top. Bake the cheesecake for about 55-65 minutes in the preheated oven. The edges should have set with a bit of color, but the filling in the center may still wobble slightly when you move the baking tin. If everything still wobbles, the cake needs to bake a bit longer. Remove the cake from the oven, loosen it from the baking tin with a knife, and let it cool down completely on a wire rack. Place the cooled cheesecake in the fridge for at least 3 hours (or overnight).
5. Whisk the heavy cream for the decoration with the confectioners’ sugar and a little vanilla extract until stiff peaks form. Stir the raspberry jam or heat it slightly (e.g. in the microwave) so it softens. Fold some of it into the whipped cream. You can spread leftover jam on top of the cheesecake as well. Pile the whipped cream on top of the cake, decorate with a few more fresh raspberries and serve.
Notes
Let your creativity shine in the kitchen!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
