Baked Raspberry Cheesecake
Posted on January 24th, 2013
Continuing with my theme of really easy but impressive looking recipes here’s a cheesecake that no-one could mess up, and that is supremely delicious.
It takes about twenty minutes to prepare and then 40 to cook – so is ready in an hour! (Well you should let it cool…) I like to serve sparkling wine with this desert, and Pongracz is up there with the best sparkling wines in the world.
- 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
- 1 tbsp icing sugar
- 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-more therapeutic option!). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then leave to cool.
- Beat the cream cheese with the flour, caster sugar, vanilla extract, eggs and yolk and the soured cream until light and fluffy. Stir in two thirds of 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.
- Keeping a few raspberries for the top, put the rest in a pan with the icing sugar. Heat until juicy and then squash with a fork. Push through a sieve.
- Serve the cheesecake with the raspberry sauce and raspberries.