Raspberry baked cheesecake
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Ideal for any occasion, this raspberry baked cheesecake is a great dessert which can be made a day can be made a day in advance.
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Cooking time: 2 hrs
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Serves: 8-10
Ingredients
Remove from the fridge 1-2 hrs before serving to allow the filling to soften slightly.
- 175g (6oz) crushed digestive biscuits
- 65g (21/2oz) melted butter
- 450g (1lb) medium-fat soft cheese
- 75g (3oz) caster sugar
- Rind of 1 lemon
- 3 medium eggs
- 300ml (1/2pt) soured cream
Method
- Preheat oven to 170°C/325°F/Gas 3.
- Mix 175g (6oz) crushed digestive biscuits with 65g (21/2oz) melted butter and press into a greased and base-lined 20cm (8in) spring-form tin.
- Chill in the fridge.
- Beat 450g (1lb) medium-fat soft cheese with 75g (3oz) caster sugar and the juice and rind of 1 lemon.
- Gradually beat in 3 medium eggs, then fold in 300ml (1/2pt) soured cream and 30ml (2tbsp) cornflour.
- Pour over the biscuit base and top with 75g (3oz) fresh raspberries.
- Place the tin on a baking sheet and bake for 11/2 to 2hrs until just set.
- Turn off the heat and leave the cheesecake to cool in the oven.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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