Bloody Raspberry Cheesecake
Traditional British Recipes

Bloody Raspberry Cheesecake

Baking
serves 10

This creamy vanilla cheesecake has a buttery biscuit base, a smooth baked filling and a sharp raspberry sauce that drips over the top. It is a striking dessert for Halloween or any gathering that calls for a showstopper.

DessertBakeHalloweenVegetarian
30 mins prep55 mins cook3 hrs 25 mins total

  1. Heat the oven to 160°C fan. Line the base of a 20cm springform tin and grease the sides.

  2. Mix the crushed digestive biscuits with the melted butter, press firmly into the tin and chill while you make the filling.

  3. Beat the softened cream cheese with the caster sugar, vanilla and lemon juice until smooth. Add the eggs one at a time, mixing just until combined.

  4. Pour the filling over the biscuit base and bake for 50–55 minutes, until the edges are set but the centre still has a gentle wobble. Turn off the oven, leave the door ajar and cool the cheesecake inside for 30 minutes, then chill for at least 2 hours.

  5. For the raspberry sauce, simmer the raspberries and 2 tablespoons of caster sugar for 4–5 minutes. Stir in the cornflour slurry and cook for 1 minute until glossy, then cool completely.

  6. Release the chilled cheesecake from the tin and spoon the raspberry sauce over the top so it drips down the sides. Slice with a warm, clean knife.

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