Sweet and tangy baked cheesecake studded with raspberries and a buttery oat streusel
One of my favourite cakes EVER is cheesecake, but not just any cheesecake, a luscious and creamy baked cheesecake. There is something about a good baked cheesecake that just hits the spot. I’ve spent years trying to perfect my cheesecake recipe and this is it! Tangy, sweet and creamy.
I was thinking of how I should share the cheesecake recipe, and thought instead of posting a regular baked cheesecake recipe why not make it a little more interesting. I’ve always been a massive fan of cheesecake crust, so why not top the cheesecake with more crust. The oaty crumble adds a little more texture to the cheesecake and the raspberries add an extra pop of flavour which cuts through the rich cheesecake.
If you have ever made a baked cheesecake before you will know the struggle with cracks. Cheesecakes can be very sensitive to heat and the tops can split if not baked at the right temperature and for the right time. That’s why this recipe is a great introduction to baked cheesecakes! Since the top has been covered in a delicious oaty crumble you won’t have to worry about cracks, and still have a stunning (and delicious) cake.
Once day I’ll post my baked cheesecake recipe with all the tips on achieving a smooth, crack free top and creamy interior, but for now enjoy this one! If you do make this recipe make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can find and share your recipes. Until next time… happy caking!
Baked Raspberry Streusel Cheesecake
Sweet and tangy baked cheesecake studded with raspberries and topped with a crunchy, buttery oat streusel. The perfect creamy cheesecake.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 105 minutes
- Yield: 1 1x
Ingredients
Base
- 140 g Shortbread/Digestive biscuits
- 70 g Unsalted butter
Cheesecake
- 500 g Cream Cheese, softened
- 130 g Sugar
- 150 g Plain greek yogurt
- 150 g Thickened/Heavy cream
- 2 Eggs
- 2 tbsp Cornstarch
- 1 tsp Vanilla
- ¼ Lemon juice and zest
- 60 g Raspberries
Crumble
- 30 g Unsalted butter, chilled
- 30 g Brown sugar
- 15 g Rolled oats
Instructions
Base
- Crush the cookies until a fine powder
- Add the melted butter and mix until well combined
- Pour into the base of a 8-inch cake tin and press down firmly in an even layer
Cheesecake
- Preheat the oven to 170°C/340°F
- In a large bowl cream the cream cheese with the sugar until smooth
- Add the greek yogurt and cornstarch, beat until smooth
- Add the eggs one at a time, stirring until smooth between each addition
- Add the thickened cream, vanilla and lemon juice/zest, mix until smooth
- Pour over the base
- Sprinkle the raspberries over the surface
Crumble
- Combine all the ingredients in a medium sized bowl
- Using your fingers rub the butter into the dry ingredients until a chunky sand-like texture
- Sprinkle the crumble over the raspberries on the surface of the cheesecake
- Bake for for [cooked-timer minutes=”60″]60 Minutes[/cooked-timer]
- Turn off the oven and leave for another [cooked-timer minutes=”60″]60 Minutes[/cooked-timer]
- Remove and chill overnight
Related Recipes
Hi Catherine,
This recipe looks amazing and I can't wait to try it! Just one thing - the thickened cream ingredient seems to be missing from the ingredient list, but it's used in the recipe steps. Would you be able to let me know the amount of thickened cream to use? Thank you so much!
Hi Jodie, Sorry about that! I've been updating the website and I must've missed it when I retyped the recipe. I'll add it in now 🙂
Made this cheesecake this weekend, it was absolutely delicious! We had strawberries so we used that instead of raspberries. Thank you for sharing this recipe.
★★★★★
Hi Em, Strawberries in this sounds delicious 😍 So glad you liked the recipe!
I've made this a few times- it's my new favourite cheesecake recipe. The crumble on top and berries really makes it for me!
★★★★★
Hi Melissa, so glad you love it! Crumble and berries are the best combo
I am so excited to make this - my son asked for something fruity but not too sweet and this is going to be perfect! I'll let you know how it turns out, but quick question: do you think I could make this in a square pan for bars instead? Do you think that would change the cook time at all? I'm thinking of lining the pan with parchment for easier removal also, and running the base a little bit up the sides.
Hi Martha, Yes definitely! Line the pan and bake in a 8 x 8 inch tin, they'll bake faster than the round cake, around 30 mins, and then let it sit in the oven for 30 mins. Hope that helps!