Cheesecake would have to be my all time favourite dessert.
This recipe is so simple & I'm positive that if you are a cheesecake fan, you'll love this!
Ingredients
- 1 x 250g Packet Butternut snap biscuits
- 3 x 250g Tubs Cream cheese
- 125g Butter, melted
- 3/4 Cup raw caster sugar
- 1 x Pack organic frozen raspberries
- 3 x Eggs
- 1/2 Tsp Pure vanilla extract
- Rose pink food colouring
- 1/4 Cup cream
Method
- Grease and line a 24cm (base measurement) spring form pan
- Place butternut snap biscuits into a food processor and process until finely crushed
- Add melted butter and mix until combined
- Transfer to the prepared pan and press firmly over the base and side. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- Place raspberries, 1/4 cup caster sugar and 2 tbs water in food processor and blend until you have a smooth puree (if your mixture is too thick, continue to add water until the desired consistency is reached).
- Strain puree through a sieve to remove any seeds. Set aside
- Preheat oven to 160°C. Place the cream cheese, cream and remaining sugar in a large bowl and mix with an electric mixer until smooth. Add the eggs one by one, and mix until well combined.
- Add in vanilla extract, a few drops pink food colouring and raspberry puree, mix well.
- Pour your cream cheese mixture over the biscuit base. Bake for approximately 50 minutes or until set in the centre.
Tips
- To test whether or not your cheesecake is ready, simply insert a skewer into the centre of the cake, if the skewer comes up with some wet mixture on it, the cake needs to bake some more. If it is dry, then the cake is done!
- You can replace the raspberry puree in this recipe for just about anything! You could try strawberry, blueberry, passionfruit, caramel, chocolate...I've even made a strawberry milk cheesecake before...yum!
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