Raspberry cheesecake  recipes

Raspberry Cheesecake Recipe at MyDish

3
based on 2 reviews

by ferret666
Views 1650, Added Thu Aug 19 2010

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    Ingredients

    •  
    • 1 LGE PACKET GOLDEN CRUNCH BISCUITS
    •  anything similar would do

    Method

    1. Line a deep cake tin with greaseproof paper or parchment paper in the base and up the sides.
    2. Crush the biscuits then mix with the melted butter until thoroughly combined.
    3. Put the mixture into the lined cake tin, smooth down then place in the fridge for 15 - 20 mins to chill.
    4. Reserve 6 / 8 raspberries then blend the rest with the caster sugar until pureed.
    5. Mix the other ingredients together, (I use an electric hand mixer)until smooth, then add 1/2 the raspberry sauce and mix well in together.
    6. Place the mix on top of the biscuit base, smooth over and decorate with the reserved raspberries.
    7. Place into the fridge for 2 - 4 hours to completly chill before serving.
    8. Serve with the remaining raspberry sauce
    Raspberry Cheesecake Recipe at MyDish

    5
    based on 4 reviews

    by Marty
    Views 5102, Added Wed Jun 25 2008

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      2 Comments

      • newboy  Wed Apr 6 2011   • Reply

        All I can say is that this cake is awesome.... I made for some pals for tea the other day and there was none left by the end of the afternoon - highly recomended!

      • Laura R1  Wed Jul 29 2009   • Reply

        This cheesecake was easy to make, it took very little time or preparation.

        it was really thick and creamy and my family loved it. it was nicer than any cheesecake i have bought from the shops.

        If you love puddings you must try this.

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      Ingredients

      • 6 digestive biscuits
      • 38g butter
      • 450g cream cheese
      • 1.5 tbsp plain flour
      • 131g caster sugar
      • 2 eggs
      • 1 yolk
      • 107ml pot soured cream
      • 225g raspberries

      Method

      1. 1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor, or put in a plastic bag and bash with a rolling pin. Next, mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

      3. 2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the 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.

      5. 3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

      Marty has contributed to these popular cooking recipes:

      Raspberry Cheesecakes Recipe at MyDish

      0
      based on 0 reviews

      by Tesco Real Food
      Views 585, Added Tue Feb 8 2011

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        Ingredients

        • 2 Digestive biscuits, roughly crushed
        • 250g Quark
        • 100g Light soft cheese
        • 2-4 tbsp. Icing sugar
        • 150g Frozen raspberries

        Method

        1. 1. Spoon the biscuit crumbs into the bases of 4 glasses, pressing them down. Beat the quark and soft cheese together and stir in 2 tbsp of the icing sugar. Add the raspberries, squashing them into the mixture. Taste to check sweetness, adding more icing sugar if needed.

        3. 2. Carefully spoon the mixture on top of the biscuit crumb bases and then smooth flat. Chill until ready to eat. Decorate with a few extra raspberries if you like.

        Tesco Real Food has contributed to these popular cooking recipes: