This was the highest rated recipe on the Good Food website for many years, although for some reason when they revamped the site it disappeared. I replicate it here for you now in homage to its success. It is everything you would want a cheesecake to be, with or without the raspberries.
Ingredients
- 8 digestive biscuits
- 50gms melted butter
- 600gms cream cheese (such as original Philadelphia)
- 2tbsp plain flour
- 175gms caster sugar
- Vanilla extract
- 2 eggs plus 1 extra yolk
- 142ml pot of sour cream
- 300gms raspberries
- Icing sugar to dust
Method
- Heat the oven to 180oC, and grease and line a 20cm springform cake tin.
- Blitz the biscuits in a food processor until crumbly then mix in the butter and press the mixture gently into the base of the cake tin to form the cheesecake base.
- Beat the cream cheese together with the flour, caster sugar and 1tsp of vanilla extract, then beat in the eggs and sour cream until the mixture is light and fluffy. To be honest, I normally clean out the food processor bowl and just blitz this mixture together quickly.
- Once your mixture is ready, pour it into the tin on top of the biscuits and sprinkle over half the raspberries- they will sink but don’t worry, they’re meant to.
- Bake in the middle of the oven for 40mins (no bain marie or any of that guff needed)- when ready the cake should be set but still wobbly in the middle if you jiggle the tin a little.
- Remove from the oven and allow the cake to cool completely in its tin (will take about 3hrs). You can then serve it straight away decorated with the remaining raspberries and dusted with icing sugar, or you can pop the cake in the fridge ready for decorating later. It will keep well for several days.
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