BAKED RASPBERRY CHEESECAKE

– Plain sweet biscuits  – Unsalted butter  – Full fat cream cheese  – Caster sugar – Vanilla extract  – Lemon rind – Lemon juice – Plain flour – Eggs – Sour cream  – Fresh raspberries – Icing sugar

Ingredients

what you'll need:

Instructions

Finely crush the biscuits in a food processor and then place into a large bowl. Add the melted butter and mix thoroughly until well combined.

Instructions

Spoon half of the biscuit crumbs onto the base of the prepared tin. Use a glass to press the mixture down evenly. Press the remaining half of the mixture firmly up the sides of the pan

Instructions

Beat the cream cheese, sugar, vanilla, lemon juice and lemon rind with electric beaters until just combined (don't over-beat).

Instructions

Gently beat in the flour followed by the eggs (1 at a time). Beat until just combined.

Instructions

Gently fold half of the fresh raspberries through (reserve the other half for decorating). Stir through the sour cream until combined.

Instructions

Press a couple of extra fresh raspberries on top. Gently pour the cheesecake mixture into the base of the tin.

Instructions

Place the the tin onto a baking tray and bake for 1 ¼ hours or until just set in the centre. Do NOT open the oven during the cooking time or the cheesecake will crack and sink. Turn the oven off and leave the cheesecake in the oven with the door closed for 2 hours.

Instructions

After a minimum of 4 hours in the fridge (preferably overnight), carefully remove the cheesecake from the baking tin and remove the baking paper. Allow to come to room temperature for 1 hour before serving.

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