BAKED RASPBERRY CHEESECAKE
1. Heat the oven is 180C / Gas 4. Crush the Digestive biscuits and mix with the melted butter. Press into a springform tin and bake for 5mins, before leaving to cool.
- 8 Digestive biscuits
- 50g butter, melted
- 600g cream cheese
- 2tbsp plain flour
- 175g caster sugar
- vanilla extract
- 2 eggs, plus 1 yolk
- 142ml soured cream
- 300g raspberries
- icing sugar
2. Beat the cream cheese with 2tbsp flour, the caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk, and the soured cream, until light and fluffy. Stir in 150g of raspberries and pour into the tin. Bake for 40mins and then check; it should be set but slightly wobbly in the middle. Leave in the tin to cool.
3. Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake drizzled with the sauce and fresh raspberries.
Now, I wish I could claim this recipe as my own, but unfortunately I can't. It's published on the BBC Good Food website, which I will send you to here.
I am so pleased with the outcome of my finished cheesecake! I'd never made one before, and it's absolutely delicious! Of course, I documented the whole process, so here are some pictures!
|Working the shades, dragging my brother to Tescos|
|Mixing raspberries into the cheese...|
|Raspberries and icing sugar, for the sauce|
|Me with my pride and joy ♥|
|Yeah, my presentation skills suck...it makes up for it in taste!|
So there you have it! I baked something that wasn't a complete disaster! It seriously tastes amazing, I am so happy. Tomorrow I am even driving a few slices out to my Grandparents so that they can try it too! I'm now going to sit and write it into my recipe journal ^^
In other news, and an excuse to post another picture; today I posted two postcards out to the Netherlands and Germany. Hope they reach you soon!
Enjoy the recipe, guys x