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Raspberry cheesecake recipes

Our top 3 of 5 Raspberry cheesecake recipes

Josie's Fab Rasberry Dream Cheesecake Recipe at MyDish

based on 3 reviews


Josie's Fab Rasberry Dream Cheesecake

by sunshine-shoes

by sunshine-shoesViewed 3739 times


    I would like to dedicate this recipe to my Mum, Margaret. She loved sweet things & could never walk past a cake shop without sampling one the cream cakes from the window display :)


    1. Pre-heat your oven to 180.c

    2. Grease the inside of a 23cm loose bottomed baking tin - & line the base

    3. Crush the biscuits - You can put them inside a freezer / sandwich bag & crush with a rolling pin [easiest & least messy method]

    4. Put the biscuits in a large bowl & mix in the melted butter

    5. Press the mixture into the bottom of the baking tin & place in your pre-heated oven for 10 minutes

    6. Put the cheese, creme fraiche, 175g of the caster sugar, all of the lemon zest & the juice into a large bowl and lightly beat until all is mixed together - then gradually beat in the eggs & the vanilla extract

    7. Pour the mixture over the baked biscuit base & place in your oven - for 40 minutes

    8. Meanwhile - puree half of the fruit & the leftover sugar - then add the whole rasberries & lightly mix together

    9. Pour the fruity mix over the cheesecake when it has been baked & serve immediately

    10. Enjoy! :)


    Don't worry if your cheesecake is a bit wobbly in the middle when you take it out of the oven - It will set once it starts to cool down!

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    • 175g digestive biscuits
    • 75g butter - melted
    • 600g full fat soft cheese
    • 1 lemon finely grated zest
    • 6 tbsp lemon juice
    • 200g caster sugar
    • 100g Creme Fraiche
    • 2 large eggs lightly beaten
    • 2 tsp Vanilla Extract
    • 300g Raspberries [frozen & thawed - optional]
    Raspberry Ruffle Cheesecake Recipe at MyDish

    based on 18 reviews


    Raspberry Ruffle Cheesecake

    by LinziW

    by LinziWViewed 19387 times


      1. Leave ice cream out to soften.

      2. Crush biscuits with potato masher in bowl.
      3. Melt butter.
      4. Add butter to biscuits until you get your desired mix.
      5. Push biscuit mix into bottom of loose sided baking tin.
      6. Put in fridge.

      7. Whisk cream cheese and add double cream and whisk. Then add ice cream and whisk.
      8. Gradually add sugar.
      9. Melt jelly in half cup of boiling water. ( you may need to micro)
      10. Add in Jelly and whisk. (this will give you color)

      11. Put half the cheese cake mix in tin.
      12. Add one of the crushed raspberry ruffles.
      13. Put remaining cheesecake mix on top.

      14. Use the other raspberry ruffle to decorate.

      15. Put in fridge for 2-4 hours until set.


      • by Shirley Ashby

        Shirley Ashby  Mon Mar 26 2012   • Reply

        all i can say it was gone b4 i could blink as the family got tor into it so thanks will defo make it again and so easy to make, very creamy and not sickly

      • by carrie66

        carrie66  Sat Feb 6 2010   • Reply

        I loved your receipe, of course i have made a couple of adjustments but only slight. I did not add the sugar as instructed i thought instead i would add a can of rasberrys, now this is just perfect. i am trying to perfect baileys cheesecake at the minute so here goes...

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      • 2-3 Raspberry ruffle bars
      • 1 Raspberry jelly
      • ½ ltr Raspberry ripple ice cream ( Vanilla would be fine)
      • tub Double cream
      • 300g tub philadelphia cream cheese- full fat
      • 150g Caster sugar
      Raspberry Cheesecakes Recipe at MyDish

      based on 0 reviews


      Raspberry Cheesecakes

      by Tesco Real Food

      by Tesco Real FoodViewed 1050 times


        Valentine's Day


        1. 1. Spoon the biscuit crumbs into the bases of 4 glasses, pressing them down. Beat the quark and soft cheese together and stir in 2 tbsp of the icing sugar. Add the raspberries, squashing them into the mixture. Taste to check sweetness, adding more icing sugar if needed.

        2. 2. Carefully spoon the mixture on top of the biscuit crumb bases and then smooth flat. Chill until ready to eat. Decorate with a few extra raspberries if you like.

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        • 2 Digestive biscuits, roughly crushed
        • 250g Quark
        • 100g Light soft cheese
        • 2-4 tbsp. Icing sugar
        • 150g Frozen raspberries
        Low Fat Vanilla and Raspberry Cheesecakes Recipe at MyDish

        based on 0 reviews

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        Low Fat Vanilla and Raspberry Cheesecakes

        by All About Oats

        by All About OatsViewed 1 times


          This delicious treat includes two of your five-a-day plus one serving of wholegrain per person.


          1. Preheat the oven to 180oC, gas mark 4. Grease 4 x 200ml ramekins.

          2. Whisk together the eggs, vanilla, soft cheese, yoghurt and honey. Stir in 100g raspberries.

          3. Dry fry all the oats in a pan then reserve the 2 tbsp. Mix together the remaining 75g oats and low-fat spread and press into the base of the ramekins. Pour the cheese mixture on top.

          4. Bake for 40 minutes until golden and firm to touch. Allow to cool before removing from the ramekins.

          5. Meanwhile, slowly cook the remaining 300g raspberries in a pan with with 3 tbsp water for 5 minutes, then purée for a smooth coulis. This can be done in a blender or with a hand blender.

          6. Serve the coulis with the cheesecakes sprinkled with the reserved toasted oats and fresh berries.

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          • 3 Medium Eggs
          • 1 tsp Vanilla Extract
          • 250g pot fat-free soft cheese
          • 170g tub fat-free Greek yogurt
          • 2 tbsp clear honey
          • 400g Raspberries
          • 75g  jumbo oats
          • 25g  Low fat spread. melted
          • 300g  fresh berries, to serve