Baked Cheesecake with Raspberry and Boysenberry Compote
Prep time
Cook time
Total time
A quick and easy cheesecake drizzled with a raspberry and boysenberry compote, heaven in your mouth. Bake this today! Inspired by the Country Contessa
Recipe type: Desert
Cuisine: Desert
For the crust:
  • 1x 200g packet Arnott's Milk Chocolate Digestives
  • ¼ cup finely chopped walnuts
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ½ cup butter, melted
For the Filling:
  • 3x 250g Anchor Cream Cheese Original
  • 1 cup sugar
  • 2 tablespoons white flour
  • 1 teaspoon vanilla essence
  • ¼ cup blue top milk
  • 3 eggs at room temperature (free range)
For the sauce:
  • 1 jar Dollop Kitchen Raspberry & Boysenberry Compote
  1. Heat the oven to 190°C
  2. Blitz the digestives, walnuts, sugar. cinnamon and the butter in a food processor
  3. Grease a 20cm springform cake tray and add the base mixture and press down so that you have a flat even surface
  4. In a KitchenAid mixer or similar, mix the cream cheese, vanilla essence, milk, flour and eggs until they are nicely combined and smooth (no lumps)
  5. Pour the filling mixture over the base in the cake tray and bake for 45 minutes
  6. Once baked, turn off the oven and allow cheesecake to cool down with the oven before refrigerating
To Serve
  1. Either drizzle the compote over the entire cake before slicing or slice and drizzle over individual portions before serving
  2. Enjoy this delicious desert at your barbecue
Recipe by BBQ Like It's Hot at