Raspberry cheesecake

By admin
10 May 2014

Raspberry cheesecake

 Makes 12 slices

Preparation time: 10 min

Baking time: 40 min

Chilling time: overnight

CRUST

12 Tennis biscuits, crushed

60 ml (¼ c) sugar

5 ml (1 t) ground cinnamon

80 ml (? c) butter, melted

FILLING

3 tubs (250 g each) cream cheese, softened

80 ml (? c) sugar

80 ml (? c) sour cream

45 ml (3 T) cake flour

5 ml (1 t) vanilla essence

3 eggs

225 g white chocolate, melted

60 ml (¼ c) raspberry jam

1 Preheat the oven to 180 °C.

2 Crust: In a bowl combine all the ingredients. Press the mixture onto the bottom of a greased 20 cm springform cake tin.

3 Filling: Beat the cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla essence. Add eggs and mix until well combined. Fold in the chocolate. Pour the mixture over the prepared crust.

4 Melt the jam and stir until smooth. Drop on the filling with a teaspoon and stir with a skewer.

5 Wrap foil around the springform pan and put in a roasting pan half-filled with hot water. Bake for 40 minutes or until the middle is set. Cover and refrigerate overnight.

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