Monday, 26 March 2018


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.

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