Baked raspberry cheese cake
This tastes as good as it looks but go easy on the icing sugar if looking to adorn it a little. This is both subtle and light but rich enough to leave you nicely contented after one slice. We’ve used Raspberries for this version but Blueberries do the job just as well. I love the marbling effect the fruit gives to the cake, but the proof of the pudding is in its taste. After trying too many processed versions this beats them all up, is really easy to put together and means you’ll never go back.
Servings:
Ingredients
- 175 grams Biscuit base (£0.15)
- 75 grams Butter (£0.26)
- 40 grams Brown sugar (£0.07)
- 175 grams Caster sugar (£0.35)
- 5 ml Vanilla extract 1 tsp (£0.15)
- 30 grams Plain Flour (£0.03)
- 2 whole Egg (£0.23)
- 1 whole egg yolk (£0.12)
- 600 grams Cream cheese (£5.14)
- 150 ml Soured cream (£0.35)
- 125 grams Rasberries (£0.97)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20 minutes
Cook Time: 45 minutes
- Make the biscuit base by combining digestive biscuits even ginger nuts with the butter and brown sugar. Mix together and then pack down into a loose bottom tin.
- To make the filling combine caster sugar, vanilla, plain flour, all the eggs, cream cheese and soured cream. Whisk all of this until it is light and fluffy.
- Fold in 100 grams of the raspberries, make sure they are whole and then the mixture onto the biscuit base.
- Cook the cheesecake at a low temperature in the oven for an hour or until the top hardens. Turn off the oven and allow it to cool with the cake still inside. Once cooled, take out and stand before refrigerating preferably overnight.
- Serve with a few of the remaining raspberries a little mint and some cream for an sweet.
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