Wednesday, 15 May 2013

Baked raspberry cheesecake

Recipe from the for the best baked cheesecake.  It is very creamy and light, with slightly sour raspberries and crumbly cookie-base.  Very easy to make and so delicious!

Read 'How to make a perfect cheesecake?' in my baking tips HERE.


For the base:
  • 8 digestive biscuits
  • 50g butter
For the cheese mixture:
  • 600g cream cheese (I used philadelphia)
  • 2tbsp plain flour
  • 175g caster sugar (I used 140g icing sugar instead)
  • 1tsp vanilla extract (I used vanilla paste)
  • 2 eggs + 1 egg yolk
  • 142ml pot soured cream
  • 150-200g raspberries (can be frozen)
  • icing sugar
Pre-heat the oven to 180C.

Crush biscuits and mix with melted butter.  Press into a 20cm tin and bake for 5 minutes, then cool.

Beat the cream cheese with flour, sugar, vanilla, eggs and additional egg yolk and soured cream.
Stir in half of the raspberries and pour into the tin.

Bake for 40-45 minutes, it should be set but a little wobbly in the middle.  Leave to cool.

Serve with fresh raspberries and sprinkle of icing sugar.


No comments:

Post a Comment