Baked Raspberry Cheesecake
Ideal for any occasion, this cheesecake is sure to impress with its striking colour, decadent texture, and irresistible flavour. Whether served at a family gathering, holiday celebration, or dinner party, this dessert is a showstopper that offers a refreshing twist on the traditional cheesecake.
Servings: 10 Slices
Ingredients:
Base
20 (or 2 cups) Plain Biscuits
¾ cup Butter, melted
Pinch of Salt
Filling
1 kg (4 blocks) Cream Cheese
¾ cup Sour Cream
1 ½ cups Caster Sugar
1 tsp Vanilla Extract
¼ tsp Salt
4 Eggs
Top
2 punnets Raspberries
Method:
- Preheat oven to 180 degrees.
- Blend all base ingredients in a food processor until combined.
- Press evenly into a greased spring cake tin.
- Bake for 10 minutes and then set aside.
- Meanwhile, using a stand mixer or hand mixer combine cream cheese, sour cream, caster sugar, vanilla and salt. Add in eggs one at a time, mix until consistency is smooth.
- Pour on top of crumb base and smooth out.
- Blitz one of the punnets of raspberries in a blender. Pour on top of cheesecake mixture and smooth out.
- Gently press remaining raspberries on top of cake.
- Bake for 10 minutes at 165 degrees. Reduce heat to 150 degrees and continue to bake for 1 hour(at this point the centre will still be jiggly but will set in the fridge).
- Leave in the oven with the door ajar for 30 minutes.
- Allow to cool at room temperature and gently use a knife around the perimeter of the cake.
- Place in the fridge in your Decor Cake container for at least 6 hours or until set.
- Once set, serve and enjoy straight out of your Decor Cake Container.
