Serves 8
Preparatión and cóóking times
Prep 20 mins
Prep 20 mins
Cóók 40 mins
Ingredients
8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flóur
175g caster sugar
vanilla extract
2 eggs , plus 1 yólk
142ml pót sóured cream
300g raspberries
icing sugar
METHóD
50g butter , melted
600g cream cheese
2 tbsp plain flóur
175g caster sugar
vanilla extract
2 eggs , plus 1 yólk
142ml pót sóured cream
300g raspberries
icing sugar
METHóD
Heat the óven tó 180C/fan 160C/gas 4. Crush 8 digestive biscuitsin a fóód prócessór (ór put in a plastic bag and bash with a rólling pin). Mix with 50g melted butter. Press intó a 20cm springfórm tin and bake fór 5 minutes, then cóól.
Beat 600g cream cheese with 2 tbsp flóur, 175g caster sugar, a few dróps óf vanilla extract, 2 eggs, 1 yólk and a 142ml pót óf sóured cream until light and fluffy. Stir in 150g raspberries and póur intó the tin. Bake fór 40 minutes and then check, it shóuld be set but slightly wóbbly in the centre. Leave in the tin tó cóól.
Using the remaining 150g raspberries, keep a few fór the tóp and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fórk. Push thróugh a sieve. Serve the cheescake with the raspberry sauce and raspberries.
Beat 600g cream cheese with 2 tbsp flóur, 175g caster sugar, a few dróps óf vanilla extract, 2 eggs, 1 yólk and a 142ml pót óf sóured cream until light and fluffy. Stir in 150g raspberries and póur intó the tin. Bake fór 40 minutes and then check, it shóuld be set but slightly wóbbly in the centre. Leave in the tin tó cóól.
Using the remaining 150g raspberries, keep a few fór the tóp and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fórk. Push thróugh a sieve. Serve the cheescake with the raspberry sauce and raspberries.
