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Baked Raspberry Streusel Cheesecake

5 from 1 reviews

Sweet and tangy baked cheesecake studded with raspberries and topped with a crunchy, buttery oat streusel. The perfect creamy cheesecake.

Scale

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
  • 1/4 Lemon juice and zest
  • 60 g Raspberries

Crumble

  • 30 g Unsalted butter, chilled
  • 30 g Brown sugar
  • 15 g Rolled oats

Instructions

Base

  1. Crush the cookies until a fine powder
  2. Add the melted butter and mix until well combined
  3. Pour into the base of a 8-inch cake tin and press down firmly in an even layer

Cheesecake

  1. Preheat the oven to 170°C/340°F
  2. In a large bowl cream the cream cheese with the sugar until smooth
  3. Add the greek yogurt and cornstarch, beat until smooth
  4. Add the eggs one at a time, stirring until smooth between each addition
  5. Add the thickened cream, vanilla and lemon juice/zest, mix until smooth
  6. Pour over the base
  7. Sprinkle the raspberries over the surface

Crumble

  1. Combine all the ingredients in a medium sized bowl
  2. Using your fingers rub the butter into the dry ingredients until a chunky sand-like texture
  3. Sprinkle the crumble over the raspberries on the surface of the cheesecake
  4. Bake for for [cooked-timer minutes=”60″]60 Minutes[/cooked-timer]
  5. Turn off the oven and leave for another [cooked-timer minutes=”60″]60 Minutes[/cooked-timer]
  6. Remove and chill overnight