Now that looks good! Baked raspberry cheesecake
HELLO and welcome to all about food. This week we’re sweetening things up a little…
I’m looking for a tried and tested dessert to bring to my nieces communion in a few weeks. I know she likes cheesecake but I’m not sure my culinary skills are up to scratch! Can you please help!
Not only is this cheesecake recipe easy to make, it looks so impressive that everyone will think you spent hours slaving in the kitchen and I suggest you let them think that! Why not?
Baked Raspberry Cheesecake
8 digestive biscuits
50g of butter, melted
600g of cream cheese
2 tablespoons of plain flour
175g of caster sugar
142ml pot of sour cream
300g of raspberries
Heat the oven to 180ºc (or 160ºc for fan assisted ovens). Place the biscuits in a plastic bag and bash with a rolling pin (or blitz in a food processor). Mix with the melted butter. Press into a 20cm spring form tin and bake for five minutes before cooling then cool.
Beat the cream cheese with the flour, sugar, half a teaspoon of vanilla extract, eggs and sour cream until light and fluffy.
Stir in most of the raspberries and pour into the tin. Bake for 40 minutes - it should be set but slightly wobbly in the centre. Leave to cool in the tin. Keep a few raspberries to decorate.
Raspberry coulis drizzled over the top of this cheesecake might give it an extra special finish. It’s so simple to make:
2 tbsp icing sugar
1 tbsp lemon juice
To make the raspberry coulis, put the raspberries, sugar and lemon juice into a food processor and blend to a purée (or simply mash with a fork).
Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add more sugar if required.