18 February, 2019
Baked Raspberry Cheesecake
Provides 8 Decent Servings
Will keep 3-5 days in Fridge…but will never last that long!
*Cheesecake tastes best baked the day before.
*Never over Beat- mix until ingredients are just combined or the cheesecake will crack/split
*Cool in the tin on bench til room temperature then refrigerate in tin overnight.
*Bake until the outside third is firm and very slightly darker at the edge but the centre should have a distinct wobble like set jelly.
*If you are worried its underdone – better to let it sit in the switched off oven with the door slightly ajar than continue baking and dry it out.
-16 – 20 plain sweet cookies – In Australia I like to use Marie Biscuits but ScotchFinger or Digestives work great too.
-100- 120 g salted butter
-600g of room temperature Cream Cheese (I use Philadelphia)
-2 Tablespoons all purpose flour
-175g Caster (finely granulated) sugar
-1 teaspoon Vanilla Extract – I like to exchange for 1/2 teaspoon Vanilla Bean Paste
-2 large eggs plus one extra yolk
-140ml Sour Cream
-150g frozen raspberries
-Extra fresh raspberries to serve – optional
Optional Raspberry Coulis
-200g frozen raspberries
-Icing sugar to taste – 1-2 heaped tablespoons
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