Baked Raspberry Cheesecake

Shopping List

For the base;

  • 200g disestive biscuit crumbs
  • 100g melted unsalted butter
  • 2 tablespoons golden caster sugar

For the filling;

  • 500g cream cheese
  • 150g golden caster sugar
  • 284ml double cream
  • 4 tablespoons plain flour
  • 2 teaspoons vanilla
  • 4 eggs
  • 100g fresh raspberries
Preparation Time:- 15 mins Cooking Time:- 2 ½ hours

Recently, I partnered with AEG to create some delicious recipes in one of their awesome SteamBake ovens! This Baked Raspberry Cheesecake is, to me, the epitome of summer. A nice large slice of this cheesecake paired with an equally large glass of Pimms is the perfect way to end a sunny day.

As well as this Baked Raspberry Cheesecake, I’ve also made Lemon & White Chocolate Muffins and a Sun-Dried Tomato & Parmesan Loaf! I’ve been using my oven for about a month now but this was my first time trying out the SteamBake function. I’m pleased to report it was super easy to use. Just pour the water into the well, select the SteamBake function and let it work its magic!


Make the base by crumbling up digestive biscuits and pouring over melted butter.


Push this into a greased 8″ cheesecake tin. Chill in the fridge until needed.


Whisk the cream cheese until it’s nice and soft.


Add in the golden caster sugar and whisk again.


Slowly pour in 1/3 the double cream while whisking.


Do the same with half of the eggs.


Pour in the rest of the double cream.


And the rest of the eggs.


Then add in the flour and vanilla. Whisk well!


Lastly, add in the raspberries. Whisk on a high speed for small pieces or fold in to leave big chunky pieces.


I’ve blended them in like so.


Pour this on top of your buttery biscuit base and bake at 140C for 1 hour 30 minutes. Then turn the oven off and leave the cheesecake in there to continue baking and cool for another hour.


Chill in the fridge overnight. Before serving, dust with icing sugar and top with fresh raspberries!

Baked Raspberry & Vanilla Cheesecake by She Who Bakes

You can ready my full review of the AEG StemBake oven here.

This recipe once baked, will last in an air-tight container in the fridge for 2-3 days.

If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

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