Easy Baked Raspberry Cheesecake

subheading: For cheesecake crust:

225 g (2 ¼ cups) finely crushed digestive biscuits (You can also use graham crackers. If you need the cheesecake to be gluten free, you can use gluten free digestives or rich tea biscuits, or other gluten free cookies/biscuits of choice.)

75 g (⅔ stick) unsalted butter, melted (The exact amount of butter you will need will depend on the type of biscuits/cookies/crackers you use.)

subheading: For raspberry cheesecake filling:

400 g (3 ⅓ cups) fresh or frozen raspberries

600 g (2 ⅔ cups) full-fat cream cheese, room temperature (I used Philadelphia cream cheese.)

115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature (You can also use sour cream.)

200 g (1 cup) caster/superfine or granulated sugar

20 g (3 tbsp) cornflour (UK)/cornstarch (US)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

3 UK medium/US large eggs, room temperature

subheading: For raspberry sauce:

200 g (1 ⅔ cups) fresh or frozen raspberries

75 g (¼ cup + 2 tbsp) granulated sugar

240 g (2 cups) fresh raspberries

Directions at theloopywhisk.com

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