|I think it would look better by just spreading the raspberries sauce on top of the cake.|
After the cake is unmoulded, the crust is a bit soggy, I don't know if it's because I did not baking the crust long enough or the biscuits are being crushed too fine (maybe I shouldn't use a miller) or while cooling down, the water condensed at the bottom of the cake. Maybe I should not let the cake to cool in the oven with the door ajar.
Anyway, no one actually noticed the imperfection as the good taste masked all of those things....:)
This is adapted from BBC Good Food - Baked Raspberry Cheesecake
- 9 digestive biscuits
- 50g butter , melted
- 600g cream cheese
- 2 tbsp plain flour
- 170g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 142ml soured cream
- 300g raspberries
- 1 tbsp icing sugar
- Heat the oven to 180 degree C or fan mode 160 degree C.
- Put in the digestive biscuits 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. (I will take out from the oven immediately next time)
- 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.
- When the cheesecake is cool, refrigerate the cake overnight for best taste.
- Before serving, decorate the cheesecake with the raspberry sauce and raspberries. (I think I will skip using whole raspberries next time, as the berries are very delicate and get mouldy extremely fast even when they are in the refrigerator)
|Not the best picture that I have of this cake to illustrate the great taste, unfortunately...|