• Serves 12
  • 90 minutes
  • Difficulty Easy
  • 9 Ingredients


This Baked Raspberry Cheesecake is a very special looking dessert that is actually quite easy to make. Perfect for all sorts of occasions from a low key BBQ to a special dinner party.

Ingredients (serves 12)

  • 300g Plain sweet biscuits (I like to use a mix of butternut snaps + milk arrowroot)
  • 1/2 cup Unsalted macadamia nuts
  • 200g Butter, melted
  • 500g Cream Cheese, softened or use the spreadable variety
  • 150ml Sour Cream
  • 150ml Sweetened Condensed Milk
  • 2 tsp Vanilla Extract or Essence
  • 4 Eggs
  • 1 cup Fresh or frozen raspberries


  1. Preheat your oven to either 165 degrees celcius (non fan forced) or 150 degrees celcius (fan forced) and grease or spray a 22cm round springform cake pan or similar.
  2. Place the biscuits and the macadamia nuts into a food processor and blitz until the mixture resembles fine breadcrumbs. If you don't have a food processor, place in a large ziplock bag and crush the biscuits and nuts with a rolling pin.
  3. Mix the melted butter into the biscuit crumb mixture and combine well.
  4. Press the mixture into the cake pan and ensure you have an even layer on the base and up the sides of the pan (the layer should be able 1/2 cm thick). Make sure you don't go all the way to the top of the pan - leave a thumb's gap. Place into the refrigerator to chill.
  5. Please all other ingredients (except the raspberries) into the cleaned food processor and blend until well combined and the mixture is super smooth and lump-free.
  6. Pour the cream cheese mixture into the pan and tap gently to remove any air bubbles.
  7. Bake in the oven for approx 45mins. Remember to rotate a couple of times during cooking to ensure even cooking/browning. If the top of the cheesecake starts to brown too quickly, reduce the temperature just a little.
  8. You'll know the cheesecake is cooked when the mixture feels just set but with a tiny little wobble. Turn off the oven, leave the cheesecake inside, set the oven door ajar and sit for 2 hours.
  9. Serve later the same day or refrigerate overnight for a chilled and quite firm cheesecake. Top with raspberries and a sprinkle of icing sugar. Serve on its own or with cream and/or ice cream.

  • Cheesecakes don’t last long in our house, and this looks great, with quite simple ingredients.


  • Looking for Christmas Day dessert ideas, this has made the short list. Yum Will have to make today and hope it’s okay for tomorrow


  • A very lovely recipe for valentine’s day for my hubby ????


  • I love the pretty decorating of the berries and really love cheesecake too


  • This looksfantastic it has to be it cheesecake and berries


  • i would be proud to make this and give it to someone as a present or so. This would love to try this

    • lol sorry for the grammar :) thanks for posting it


  • Omg this recipe looks simple and delicious. I’ll definitely be trying this one out.


  • I love baked cheesecakes and will give this one a go. Looks scrumptious.


  • It looks amazing and I will give it a go.


  • This looks amazing and sounds very easy to make – I’ll definitely give it a go.


  • WOW. I’ll be popular when I make this one. Thanks for the recipe.


  • Looks delicious!


  • Ooh how lovely, thank you, this looks great!


  • I really struggle to get raspberries that look this good!


  • Ooh yum, it’s about time I finally tried making a cheesecake and this one appeals to me very much. Yum. Thanks for sharing. I’ll see how it goes!


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