Monday, March 9, 2009

Baked Raspberry Cheesecake

Having returned from our recent trip around Bordeaux I found my kitchen trashed by an intruder who, having read his post for Lemon and Lime baked cheesecake on here, turned out to be my son Steve. During his beating he asked if I could share my recipe for Baked Raspberry cheesecake, so here it is.

• 8 Breton biscuits (or any other type you prefer, that husband or kids haven't eaten)
• 50g butter, melted
• 600g cream cheese
• 2 tbsp plain flour
• 175g caster sugar
• vanilla extract
• 3 eggs
• 142ml crème fraiche
• 300g raspberries
• icing sugar

1. 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)

2. Mix with the melted butter and press into a greased 20cm springform tin. Cool in fridge until filling is ready

3. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, and crème fraiche until light and fluffy. Stir in half the raspberries and pour into the tin.

4. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

5. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve.

6. Serve the cheesecake with the raspberry sauce and raspberries.

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