6:21 AM
Method
- Heat the oven to 180C/fan 160C/gas 4.
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
a 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 cheescake with the
raspberry sauce and raspberries.
0 comments:
Post a Comment