Raspberry Cheese Cake

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KEY POINTS

Preparation Time:	10 minutes	Cooking Time:	50 minutes
How Difficult	Medium	Freeze?	No
	Servings	8 servings

INGREDIENTS
The basic ingredients for the cheese cake are shown below.

Metric	Imperial
600 g full fat soft cheese (cream cheese)	1 lb 5 oz full fat soft cheese (cream cheese)
300 g fresh raspberries	10 oz fresh raspberries
175 g caster sugar	6 oz caster sugar
142 ml (small pot) of soured cream	¼ pint (small pot) of soured cream
50 g unsalted butter	2 oz unsalted butter
9 digestive biscuits
2 medium eggs
1 medium egg yolk
2 tablespoons of plain flour
1 tablespoon of icing sugar
4 drops of vanilla extract

WHAT SPECIAL KITCHEN EQUIPMENT?
One 20 cm (8 in) round non-stick baking tin with a removable base or sides.
A sieve.

CLICK ANY PICTURE BELOW TO ENLARGE IT

PREPARATION
Turn the oven on, setting it to 180°C / 350°F / Gas Mark 4.
Crush the biscuits in a food processor or place them in a bag and crush with a rolling pin.
Separate one yolk from an egg.

Melt the butter on a medium heat until it is runny. Take it off the heat and mix in the crushed biscuits using a fork.

Place the mixture in the baking tin and firm it down using your hands. Make sure the base of the tin is covered to an even depth.

Place the baking tin in the oven and bake for seven minutes. Remove it from the oven to cool.

Place the cream cheese, eggs, egg yolk, soured cream, flour, caster sugar and vanilla essence. Mix them all together with a fork, Do this vigorously for about 5 minutes.

Add half of the raspberries and mix them in. Pour into the baking tin and bake for 40 minutes.

The cheesecake is properly cooked when the edges are firm and the centre is set but not yet firm. Place it to one side to cool.

Place half of the remaining raspberries and icing sugar in a pan on a medium heat. Stir frequently with a fork until the raspberries turn almost to a liquid.

Pour the mixture into a sieve with a bowl below. This will remove the pips. Press the mixture into the sieve with a spoon to remove all the juice.

The cheese cake will probably still be slightly warm so place in the fridge (with the container of raspberry juice) for half an hour.

Pour the raspberry juice over the cheese cake then top it all off with the remaining raspberries. Place back in the fridge until ready to serve.

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