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Baked Raspberry Cheesecake
I
ngredients
- 8 digestive biscuits
- 50g butter , melted
- 600g cream cheese
- 2 tbsp plain flour
- 175g caster sugar
- vanilla extract
- 2 eggs , plus 1 yolk
- 142ml pot soured cream
- 300g raspberries
- icing sugar
Method
1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.
- Choc Chip Cookies
- Smarties Cookies
- Chocolate Fudge Cake
- Rose Cupcakes
- Cheesecake
- Scones
- Apple Pie
- Carrot Cake
- Chocolate brownies
- Chocolate Marble Cake
- Ultimate Chocolate Cake
- Pineapple Upside-Down Cake
- Iced Biscuits
- Victoria Sponge Cake
- Chocolate Fairy Cakes
- Fairy cakes
- Triple Chocolate Brownies
- Apple crumble
- Madeira cake
Sweet Dishes/ Cakes Baked Raspberry Cheesecake