Ingredients
I've always preferred a baked cheesecake. I think they offer more of a luxurious feel and I have never been a fan of adding setting agents or stabilizers. Which generally the non-bake has. This baked recipe is easy to make. The key is to make it the day before. You will get three days before the base softens.
Serves: 1 10-inch round cheesecake
- 1 10-inch cheesecake tin
- 900g Full Fat Cream Cheese
- 200g sugar
- 1 tbsp of vanilla extract or 1 tsp of fresh vanilla seeds
- 2 eggs
- 150g white chocolate drops or small discs
- 200g frozen raspberry’s
- 200g plain digestive biscuits crumbs – Crushed
- 30g brown sugar
- 50g melted butter
Method
- Heat the oven to 160 Gas mark 3 .
- Make sure your cheesecake tin is clean & spray with a little vegetable or sunflower oil inside.
- Add the melted butter & brown sugar to the crushed digestives. Press into the base of the cheesecake tin
- Bake for 8 minutes. Then, remove & leave to fully cool. Place in the fridge if possible until needed.
- Beat the cream cheese with the sugar, vanilla & egg Add the white chocolate and mix to incorporate.
- Gently fold the raspberries through the cheesecake mix using a spatula. Don't over mix,
- Place the mix on the biscuit base, levelling of the top
- Bake at 160d gas mark 3 for 35 minutes – It should be set with a slight wobble in the middle.
- Leave to cool for at least 3 hours before serving. Ideally leave to set in the fridge overnight.
- Serve with fresh raspberry’s with some mint or crushed meringue & cream.
