Baked Raspberry Cheesecake...
This rich and creamy baked cheesecake is super simple to make. Serve this yummy tart on its own or with extra raspberries, cream or a dollop of yogurt! All the family will love it…
This Tart is best cooked the day before you need it!
200g digestive biscuits, crushed
400g cream cheese
2 large eggs
140g caster sugar
1 teaspoon vanilla essence
1 punnet raspberries
3 tablespoons icing sugar to dust
Preheat the oven to 190 C / Gas mark 5. Brush a 20cm (8-inch) springform tin with oil.
Melt the butter in a pan and add the crushed biscuits, stirring until coated in all the butter. Spread over the bottom of the tin, pressing down with your knuckles to check it is firmly covering the surface.
Beat the cream cheese, eggs, sugar and vanilla essence in a large bowl until smooth. Pour over the biscuit base and smooth the top; place on a baking tray.
Crush the raspberries through a sieve and stir in the icing sugar. Spoon the raspberry liquid on top of the cheesecake in patches and swirl with a spoon or fork.
Bake in the preheated oven until the cake is a bit wobbly in the middle but not liquid, 20 to 30 minutes. Leave to stand for 20 minutes then chill in the fridge for at least 6 to 8 hours or overnight.