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Honey Raspberry Cheesecake

A deliciously creamy baked cheesecake that's coated in honey-raspberry dessert sauce. It will make any heart melt!
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Course: Dessert
Keyword: Baked Cheesecake, date night recipes, raspberry, valentines day recipes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 6 hours 20 minutes
Servings: 8 servings
Author: The Big Tasty Bite

Ingredients

Cheesecake Base

  • 300 grams tennis biscuits or graham crackers, digestive biscuits
  • 125 grams salted butter melted

Cheesecake Filling

  • 500g/2 cups cream cheese room temperature
  • 150g/ cups sour cream room temperature
  • 100g/1/2 cup white sugar
  • ¼ tsp fine sea salt
  • 2 large eggs room temperature
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • ½ tbsp cornstarch

Honey Raspberry Sauce

  • 2 cups water
  • 2 teabags Twinings Rosehip & Hibiscus Tea
  • ⅓ cup honey
  • 150 grams fresh raspberries and extra for serving
  • 1 tbsp cornstarch

Instructions

Baked Cheesecake

  • Preheat the oven at 175℃/350℉. Line the base of a 16cm radius springform pan with baking paper and cooking spray.
  • Blend the biscuits until you have a slightly course crumb, not too fine. Add melted butter and mix until well combined. Line the base and sides of the springform with the biscuit mix, about just under 1 cm thickness all around. Bake for 8-10 mins. Remove and allow to cool down.
  • In a large bowl, using a spatula, mix the cream cheese, sour cream, sugar and salt together. Mix until very smooth and slightly fluffy, about 5 minutes.
  • Add the eggs and mix thoroughly using a whisk, about 3 minutes. Add vanilla bean paste, fresh lemon juice and cornstarch and mix well, about 1 minute. Pour the batter into the biscuit base.
  • Pour boiling water into a separate baking tin and place it directly on the base of your oven and place the cheesecake above that, on the middle rack. Bake for 40 minutes at 175℃/350℉. Then turn the oven off, remove the water and leave the cheesecake in the cooling oven for another 30 minutes. Note: the water will ensure the cheesecake doesn't crack while baking.
  • Thereafter, remove from the oven and allow to reach room temperature. Then cover and place in the fridge for 4 hours or overnight.

Honey Raspberry Sauce

  • Start by bringing water with the Rosehip & hibiscus teabags to a simmer. Once simmer, turn off the heat and allow the teabags to steep for 5 minutes.
  • Remove the teabags. Add honey and raspberries, and reduce slighting by simmering for 10minutes, uncovered.
  • Mix the cornstarch with 3 tbsp warm water and add to the sauce. Whilst stirring, simmer until the sauce has thickened. Transfer to a container na dallow to reach room temperature before popping in the fridge to continue thickening up and cooling down.
  • Once the cheesecake and honey-raspberry sauce has set. Slice, pour and devour!

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