Chippy Cakes

Easy Baked Raspberry Cheesecake

Friday 27 April 2012

Hey everyone!!! For now I'm going to share with you guys, this super easy Baked Raspberry Cheesecake recipe!

So okay, let's start...

Ingredients:

10 digestive biscuits (or the more, the better if you like a crumbly base)
50g butter, melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
Vanilla extract
2 eggs, plus 1 yolk
142ml soured cream
300g raspberries
Icing sugar

Method:

Heat the oven to 180C/fan 160C/Gas Mark 4. Crush the digestive biscuits in a food processor (or put in a plastic bag and bash to fine crumbs). Mix with the melted butter and press into a 20cm springform tin, to bake for 5 minutes. Then, leave to cool.
Beat the cream cheese, flour, caster sugar, a few drops of the vanilla extract, eggs and soured cream until light and fluffy. Stir in 150g raspberries and pour the mixture into the tin. Bake for 40 minutes, or until it's set but slightly wobbly in the middle. Leave to completely cool before removing from the tin.
Using the remaining raspberries, keeping a few for the top and put the rest in a pan. Heat with 1 tbsp of icing sugar until juicy, then squash with a fork. Push through a sieve and drizzle the sauce on top of the cheesecake along with the raspberries.

What did I say? It's super easy! And it should be ready in roughly 2 hours! (Considering that the other hour is only to leave it to cool!) The top of my cheesecake is a bit cracked. But in order to avoid this, you MUST only open the oven door until the very end and remove the cheesecake from the tin when it's completely cool!

My whole family had seconds straight after their first slice! And even requested for me to bake another one on the same day! Hehe. For a much healthier option, you can opt for the Light Philadelphia Cream Cheese, rather than the Full Fat option. It's got much less fat, but still tastes pretty much the same!

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