Raspberry baked cheesecake

Cheesecake with raspberry sauce
Average rating: 3 out of 5 star rating

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.

  • Cooking time: 2 hrs

  • Serves: 8-10

Ingredients

Remove from the fridge 1-2 hrs before serving to allow the filling to soften slightly.

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  • 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

  1. Preheat oven to 170°C/325°F/Gas 3.
  2. 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.
  3. Chill in the fridge.
  4. Beat 450g (1lb) medium-fat soft cheese with 75g (3oz) caster sugar and the juice and rind of 1 lemon.
  5. Gradually beat in 3 medium eggs, then fold in 300ml (1/2pt) soured cream and 30ml (2tbsp) cornflour.
  6. Pour over the biscuit base and top with 75g (3oz) fresh raspberries.
  7. Place the tin on a baking sheet and bake for 11/2 to 2hrs until just set.
  8. Turn off the heat and leave the cheesecake to cool in the oven.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/147814/Raspberry-baked-cheesecake