Baked Raspberry Cheesecake

Baked Raspberry Cheesecake

Posted 2015-12-16 by Josh Shavefollow
A beautifully rich and creamy version of a Raspberry cheesecake, that's slightly naughtier than the classic.

Preparation Time: 20 minutes
Cooking Time: 20 - 30 minutes
Makes: 8 servings

This recipe does require the cheesecake to be chilled overnight.

Ingredients

85g butter
200g digestive biscuits, crushed
300g cream cheese
100g mascarpone
200ml whipping cream
2 large eggs
140g caster sugar
1tsp vanilla essence
1 punnet raspberries
100g milk chocolate
3tbsp icing sugar

Method

  • Preheat the oven to 190 C / Gas mark 5. Brush a 20cm (8-inch) springform tin with oil.
  • Melt the butter in a pan and add the crushed biscuits, stirring until coated in all the butter.
  • Spread over the bottom of the tin, pressing down with your knuckles to check it is firmly covering the surface.
  • Beat the cream cheese, mascarpone, eggs, sugar and vanilla essence in a large bowl until smooth.
  • Setting aside a bit of cream, whisk the remaining until soft peaks form, and fold into the cream cheese mixture.
  • Pour over the biscuit base and smooth the top; place on a baking tray.
  • Melt the chocolate with the remaining cream in the microwave, stirring every 30 seconds. Then dip half the raspberries and place them around the tin.
  • Crush the leftover raspberries through a sieve and stir in the icing sugar. Spooning the raspberry mixture on top of the cheesecake in a pattern. Using a skewer or small palette knife, gently swirl through the raspberry patches to make a marbled effect.
  • Bake in the preheated oven until the cake is a bit wobbly in the centre but not liquid, 20 to 30 minutes.
  • Leave to stand for 20 minutes then chill in the fridge for at least 6 to 8 hours or overnight.



  • Categories
    #cheesecake
    #raspberries
    #chocolate
    #mascarpone

    %recipeyum
    227361 - 2023-07-17 10:25:16

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