Raspberry Cheesecake


Raspberry Cheesecake


 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


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

Silicone 23cm Whisk

Traditional Silicone Covered 30cm Cooking Spoon

Kitchen Craft Stainless Steel 14cm Round Sieve