Ingredients You’ll Need

For the Crust

• 2 cups (200g) crushed biscuits or graham crackers

• ½ cup (115g) butter, melted

For the Cheesecake Filling

• 500g cream cheese (full-fat, room temperature)

• ¾ cup (150g) granulated sugar

• 3 large eggs (room temperature)

• 1 tsp pure vanilla extract

• 1 cup (240ml) sour cream

For the Pudding Layer

• 1 package instant or cook-and-serve vanilla pudding mix

• 2 cups (480ml) cold milk

For the Raspberry Topping

• 1½ cups fresh or frozen raspberries

• ¼ cup (50g) granulated sugar

• 1 tbsp cornstarch

• ¼ cup (60ml) water

Step-by-Step Instructions

Step 1: Prepare the Golden Crust

1. Preheat your oven to 170°C (340°F).

2. In a medium bowl, mix the crushed biscuits with the melted butter until the mixture resembles wet sand.

3. Press the mixture firmly into the bottom of an 8-inch or 9-inch springform pan to create an even layer.

4. Bake for 8–10 minutes until slightly golden and fragrant. Set aside to cool.

Step 2: Whip Up the Creamy Cheesecake Filling

1. In a large mixing bowl, beat the room-temperature cream cheese and granulated sugar together until smooth and free of lumps.

2. Add the eggs one at a time, mixing on low speed just until incorporated. (Pro-tip: Overmixing at this stage incorporates too much air, which causes cracks!)

3. Gently fold in the vanilla extract and sour cream until the batter is creamy and luxurious.

Step 3: Bake to Perfection

1. Pour the cheesecake filling smoothly over your cooled crust.

2. Bake for 45–50 minutes. The edges should be set, but the center should still have a slight, jelly-like jiggle.

3. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Then, remove it and let it cool completely at room temperature.

Step 4: Layer the Velvet Vanilla Pudding

1. Prepare the vanilla pudding mix with the 2 cups of milk according to the package instructions.

2. Let it cool slightly so it’s not piping hot, then spread it evenly over the cooled cheesecake layer.

Step 5: Master the Glossy Raspberry Topping

1. In a small saucepan over medium heat, combine the raspberries, sugar, and water. Cook for 3–5 minutes until the berries soften and break down.

2. In a small bowl, whisk the cornstarch with a splash of cold water to create a slurry, then pour it into the bubbling raspberries.

3. Stir continuously until the mixture thickens into a glossy, beautiful glaze.

4. Remove from heat, let it cool completely, and gently spread it over the pudding layer.

Step 6: Chill and Serve

Refrigerate the cheesecake for at least 4 hours (preferably overnight) before removing it from the springform pan. Slice with a warm, clean knife for perfectly clean layers.

Pro-Tips for the Best Cheesecake

• Room Temperature is Key: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. Cold ingredients cause lumps that are impossible to beat out later.

• Avoid the Crack: Do not overbake! The cheesecake will continue to set as it cools. A slight jiggle in the center is exactly what you want.

• Can I Use Frozen Berries? Absolutely. Frozen raspberries work beautifully for the topping; just note they may take an extra minute or two to break down on the stove.

Frequently Asked Questions (FAQs)

How long does this dessert last in the fridge?

Stored in an airtight container, this raspberry pudding cheesecake will stay fresh and delicious for up to 4 to 5 days in the refrigerator.

Can I freeze pudding cheesecake?

While classic cheesecakes freeze beautifully, pudding layers can sometimes change texture and become a bit watery upon thawing. For the best results, we recommend enjoying this cake fresh from the fridge.

What biscuits are best for the crust?

Graham crackers are the gold standard, but Digestive biscuits, vanilla wafers, or even Golden Oreos make fantastic alternatives for a flavorful crust.

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