Ingredients
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
Icing sugar
Method
Preheat the oven to 170°C/Gas Mark 4. Crush the digestive biscuits either in a food processor or in a plastic bag, smashing them to crumbs with a rolling pin and then mix with the melted butter. Press to form a base in a 20cm spring form baking tin and bake for 5 minutes, then set aside to cool.
Combine the cream cheese with the caster sugar, flour, a few drops of vanilla extract, 2 eggs and 1 yolk and the soured cream and beat until light and fluffy. Then stir in half of the raspberries and pour into the tin on top of the digestive base. Bake for 40 minutes and then check to see if it is cooked. The cheese centre should be slightly wobbly when it is cooked. Leave in the tin and allow to cool.
Divide the remaining raspberries in half and place in a pan with 1 tbsp icing sugar. Heat until the juices run and crush with a fork or back of a spoon, then push through a sieve to remove the seeds. Drizzle over the top of the cheesecake and decorate finally with the remaining raspberries.
Products used
Master Class Non-Stick 20cm Loose Base Spring Form Pan
Large Melamine Two Tone Mixing Bowl
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