Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

Can be an overnighter, if you bake it late in the afternoon.


Shopping List:

8 digestive biscuits
50 gr butter, melted
600 gr cream cheese
2 tablespoons plain flour
175 gr caster (fine) sugar
a few drops of vanilla extract
2 eggs, plus 1 yolk, free range please
about 142 ml pot soured cream
300 gr raspberries ( i used frozen) divided 150 -150 gr
icing sugar



Preheat your oven to 180C. Crush the biscuits (plastic bag-rolling pin) and mix with the melted butter. Press this mixture into a 20cm springform tin with a the back of a dinner spoon and bake it in your preheated oven for 5 minutes. Let it cool.

Beat the cream cheese with the flour, the sugar, the vanilla, the eggs and yolk and the soured cream until light and fluffy and well combined. Stir in the 150 gr raspberries and pour this mixture into your prepared tin. Bake this in your preheated oven for about 40 minutes. When you check the cake it should be sort of set but wobbly in the middle. Leave it in the tin to cool down completely. I left it overnight in the larder.

The last raspberries are used for the topping, but first we will pick out the nicest and fullest for the top decoration. The rest we put in a small pan with the icing sugar and heat this until juicy. Squash it in a sieve with a fork and push through to get a raspberry sauce. Pour this over the cheesecake and top with the rest of the berries.

An excellent dessert or a Ladies Circle Coffee morning!


                                                              "Enjoy"