Respectful eggs raspberry baked cheesecake

Baked cheesecake

Cheesecake of dreams incoming…a crunchy, ginger nut biscuit base, a lick-yer-lips creamy middle, and refreshing ripples of raspberry purée – everywhere! An easy to make, just needs a bake, cheesecake that’s got it all going on – nutty spice, luscious cream, zippy fruit, and made with heart. We’ll have a Respectful slice of that, please!

Preparation time

1 hour, plus chilling time




• 50g unsalted butter
• 200g ginger nut biscuits, bashed or blitzed to fine crumbs
• 350g raspberries
• 1 tablespoon icing sugar
• ½ lemon, juice only
• 600g full-fat cream cheese
• 150g golden caster sugar
• 2 Respectful eggs, plus 1 extra Respectful egg yolk
• 2 tablespoons plain flour
• 150ml double cream
• 1 teaspoon vanilla paste or extract


Melt the butter in a saucepan over a low heat. When melted, stir in the crushed biscuits. Tip into the base of a lined 20cm spring form cake tin. Use the back of a spoon to press evenly into the bottom of the tin and slightly up the sides. Place in the fridge to chill.

Meanwhile, use a slick blender to make a raspberry puree. Blitz 300g raspberries with the icing sugar and lemon juice until smooth. Pour through a sieve to remove any pips. Put it to one side.

Heat the oven to 180°C/160°C (fan).

Beat the cream cheese, sugar, eggs, flour, cream, and vanilla together in a bowl until smooth. Place the cake tin on a large baking tray and pour the mix in. Ripple through half of the raspberry puree and bake in the oven for 40-45 mins, until set but with a slight wobble in the middle.

Leave to cool completely in the tin and then chill in the fridge for at least 4 hours or overnight.

Remove from the fridge 30 mins before serving and use a sharp knife to run around the edge of the cheesecake. Serve with the reserved puree over the top and extra raspberries.

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