18 February, 2019
Baked Raspberry Cheesecake
-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
-Pre heat oven to 180 C (350F) or 160 C if fan forced
-Melt the butter on stove or gently in microwave.
-Crush biscuits – food processor easiest or double bag in freezer bags and crush with a rolling pin or tin can.
-Mix the biscuits and butter together and firmly press into the greased tin to form the base.
-Bake 5 minutes then cool completely.
-Beat together the cream cheese, sugar, flour, vanilla, eggs and sour cream until just combined. I use my food processor but any electric mixer will do.
-Gently stir through the raspberries.
-Pour onto the biscuit base pop into the oven.
-Baking will generally take 40 mins, I like to check it at 35. -Remember the tips above!
-Cool on bench then refrigerate overnight or minimum 4 hours.
To make Coulis, simply mix together remaining frozen berries and icing sugar in a pan and simmer gently, squashing the berries until they disintegrate. Push through a sieve to remove the tiny seeds.
Will keep in fridge 3-5 days or can be frozen.
I decorate my plate with a swirl of coulis, using a snap lock bag filled with the coulis with a tiny end snipped off as a make shift disposable piping bag.
Sit the cheesecake atop your swirl, decorate with fresh berries and a good dusting of icing sugar through a sieve or shaker.
Voila, restaurant quality dessert!
If you love this recipe please enjoy and share!