Step by step recipes. Easy.

Baked Raspberry Cheesecake Recipe

Baked Raspberry Cheesecake Recipe-calories-dessert nutrition facts-easy-homemade

We know you love this classic olive magazine recipe – it’s been one of our most popular recipes for years! A classic and really indulgent dessert, baked cheesecake is a crowd pleaser. The fresh raspberries on top cut through the rich body of the cheesecake.

PREP TIME: 3 hours
COOK TIME: 40 min
READY TIME: 3 hours 40 min
CALORIES: 140 (per serving)

⇓ You may also listen to the recipe by pressing the play button below.


  • 125 g (4 oz) sweet plain biscuits, crushed
  • 125 g (4 oz) ground almonds
  • 125 g (4 oz) butter, melted


  • 250 g (8 oz) cream cheese, softened
  • 250 g (8 oz) ricotta cheese
  • 3 eggs
  • 1 cup sugar
  • 1 cup (8 fl oz) sour cream
  • 1 tablespoon grated lemon rind
  • 3 tablespoons lemon juice
  • 1 tablespoon cornflour (cornstarch) blended with
  • 1 tablespoon water
  • 250 g (8 oz) raspberries


1 Combine biscuits, almonds and butter and press mixture into the base of a greased 20 cm (8 inch) springform cake tin. Refrigerate.

2 To make filling, place cream cheese, ricotta, eggs, sugar, sour cream, lemon rind and juice, and cornflour (cornstarch) mixture in a food processor, and process until smooth. (Alternatively, beat with an electric mixer until filling is smooth.)

3 Pour mixture over base and sprinkle with raspberries. Bake in a preheated 150°C (300°F) oven for 40 minutes or until cheesecake is just set. Refrigerate until cheesecake is cold and firm.

4 To serve, cut cheesecake into wedges. Thick cream makes a good accompaniment.


Calories: 140.0 Kcal
Total Fat: 2.0 g
Cholesterol: 5.0 mg
Sodium: 200.0 mg
Potassium: 0.0 mg
Carbs: 23.0 g
Protein: 6.0 g
Vitamin A: 10.0 %


Serve on its own or with extra raspberries, or cream, or a chocolate truffle.