Friday 24 February 2012
This is my first go at making a baked cheesecake. The ingredients are easy to find if not already available in the cupboard. And the best part? It is simple to make but tastes much more complicated than it is - a great way to impress!
And since this was a success, I plan to make another one soon and bring it to the work. Almost everyone on our team bakes so the standard is high. I just hope they like it =)
Kayo? Have you tried a baked cheesecake? If not, you may want to give this a try...
8 Digestive biscuits
50g melted butter
600g cream cheese
2 tbsp plain flour
175g caster sugar
2 eggs, plus 1 yolk
142ml pot soured cream
300g raspberries (you can also use strawberries)
Heat the oven to 180℃. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk, and 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.
Recipe from BBC GoodFood