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Gordon Ramsay Baked Raspberry Cheesecake Recipe

A luscious raspberry cheesecake with a buttery biscuit crust and vibrant raspberry sauce, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 225 g digestive biscuits, finely crushed
  • 75 g unsalted butter, melted
Filling
  • 600 g full-fat cream cheese (room temp)
  • 115 g full-fat yogurt (plain or Greek-style)
  • 200 g caster or granulated sugar
  • 20 g cornflour
  • ½ tsp teaspoon vanilla bean paste
  • 3 medium eggs
Raspberry Reduction
  • 400 g fresh or frozen raspberries (for reduction)
  • 75 g sugar
Topping and Sauce
  • 200 g raspberries (fresh or frozen)
  • 240 g fresh raspberries (to fold in)

Method
 

  1. Preheat oven to 180°C (356°F). Mix crushed biscuits with melted butter and press into a lined 8-inch springform pan. Bake for 10 minutes, then cool.
  2. Cook 400 g raspberries until soft. Strain to remove seeds. Simmer juice until thick, then cool.
  3. Mix cream cheese, yogurt, sugar, cornflour, and vanilla until smooth. Add eggs one at a time. Fold in raspberry reduction.
  4. Lower oven to 140°C (284°F). Pour filling into crust. Bake for 60–65 minutes until edges are set and center wobbles slightly.
  5. Turn off oven, crack door, and cool cheesecake inside for 1 hour. Chill in fridge for at least 4 hours or overnight.
  6. Cook 200 g raspberries with sugar until soft. Strain and simmer juice until thick. Cool and stir in 240 g fresh raspberries.
  7. Top chilled cheesecake with raspberry sauce before serving.

Nutrition

Calories: 520kcalCarbohydrates: 70gProtein: 8gFat: 28gSodium: 150mg

Notes

Use room temperature cream cheese for a smoother filling.

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