Dessert · The Runner’s Kitchen
Raspberry ripple baked yoghurt cheesecake
A creamy baked cheesecake with a toasted oat base and sharp raspberry swirls. Slow cooling gives you a smooth, sliceable centre.
Plus 330 min cooling & chilling. Hands-on and cooking times are estimates.
Make it yours
Ingredients & portions.
Scale the batch with servings, or edit a weight. Swap ingredients using the dropdowns. All quantities are edible weights.
Seasonings, not included in nutrition totals: Optional vanilla extract; check its ingredients.
Listed allergens: gluten, milk, egg, wheat. Check every product label and cross-contact advice.
Know what’s on your plate
Nutrition, as you make it.
Per serving, based on 8 servings. Estimated from ingredients.
Vitamins, minerals & the full breakdown
- Fibre
- 1.9* g
- Sugars
- 15.9 g
- Saturated fat
- 11.2 g
- Sodium
- 140.3 mg
- Potassium
- 229.6 mg
- Calcium
- 101.9 mg
- Magnesium
- 29.3 mg
- Phosphorus
- 183.6 mg
- Iron
- 1.00 mg
- Zinc
- 1.03 mg
- Selenium
- 7.1 µg
- Iodine
- 32.7* µg
- Vitamin A (retinol equivalents)
- 201.0 µg
- Vitamin D
- 0.72 µg
- Vitamin E
- 0.83* mg
- Vitamin K1
- 1.9* µg
- Thiamin (B1)
- 0.22 mg
- Riboflavin (B2)
- 0.25 mg
- Vitamin B6
- 0.10* mg
- Vitamin B12
- 0.70 µg
- Folate
- 41.0* µg
- Vitamin C
- 5.2 mg
- Niacin equivalents (B3)
- 2.7 mg
- Pantothenic acid (B5)
- 0.8* mg
- Biotin (B7)
- 8.7* µg
- Copper
- 0.1 mg
- Manganese
- 0.6 mg
- Chloride
- 259.2 mg
* Partial ingredient subtotal: data is missing for at least one ingredient. A dash means no usable value. Cooking losses and brand differences are not modelled.
What do these nutrients do?In the kitchen
How to make it.
- Heat the oven to 180°C / 160°C fan. Use the reserved 5 g butter to grease, then line an 18 cm round springform tin. Crush the oats in a food processor; mix with the remaining melted butter and honey. Press firmly into the base and bake for 10 minutes.
- Meanwhile, simmer raspberries with one-fifth of the sugar and half the lemon juice for 4–5 minutes until thick. Cool. Reduce the oven to 160°C / 140°C fan.
- Beat cream cheese gently with the remaining sugar, then fold in yoghurt, flour and remaining lemon juice. Beat in the eggs one at a time, just until combined; avoid whipping in air.
- Pour onto the base. Dot over the raspberry sauce and swirl shallowly with a skewer. Bake for 35–45 minutes until the edges are set and the centre trembles gently rather than sloshing.
- Turn off the oven and leave the door ajar for 30 minutes. Cool at room temperature for no more than a further hour, then refrigerate for at least 4 hours before slicing. Divide into 8 slices.
Fit it around your training.
Why this combination?
Dairy contributes protein and calcium. This is a dessert to enjoy, rather than a complete recovery meal or a performance product.
When it could work for you
For dessert or a planned make-ahead bake. Choose other food alongside it if you need to replace a meal after training.
Plan food before, during & after your runStorage & leftovers.
Cool, cover and refrigerate within one to two hours. Eat within 48 hours, following any earlier ingredient use-by date.
Make meal prep easierSomething for your next day.
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