Baked Raspberry Cheesecake
Preparation 20 mins
Cooking 40 mins
Makes enough for 6 servings
Ingredients
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
Silver spoon Icing sugar
Method
- Heat the oven to 180C/Fan 160C/gas 4.
- Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin).
- Mix with 50g melted butter.
- Press into a 20cm springform tin and bake for 5 minutes, then cool.
- Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of sour cream until light and fluffy.
- Stir in 150g raspberries and pour into the tin.
- Bake for 40 minutes and then check, it should be slightly wobbly in the centre.
- Leave in the tin to cool.
- Using the remaining 150g raspberries, keep a few 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 sieve.
- Serve the cheesecake with the raspberry sauce and raspberries.
Recipe can be found on bbcgoodfood.com
Download the Recipe
Preparation 20 mins
Cooking 40 mins
Makes enough for 6 servings
Ingredients
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
Silver spoon Icing sugar
Method
- Heat the oven to 180C/Fan 160C/gas 4.
- Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin).
- Mix with 50g melted butter.
- Press into a 20cm springform tin and bake for 5 minutes, then cool.
- Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk and a 142ml pot of sour cream until light and fluffy.
- Stir in 150g raspberries and pour into the tin.
- Bake for 40 minutes and then check, it should be slightly wobbly in the centre.
- Leave in the tin to cool.
- Using the remaining 150g raspberries, keep a few 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 sieve.
- Serve the cheesecake with the raspberry sauce and raspberries.
Recipe can be found on bbcgoodfood.com
Download the Recipe