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Raspberry Cheesecake

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For Biscuit Mixture

  • 120g flour
  • 30g whole wheat flour
  • 20g sugar
  • 2g baking powder
  • 2g salt
  • 30g butter
  • 70g honey
  • Slash vanilla essence
  • 30ml water
 For The Filling
  • 250g crushed biscuits
  • 120g melted butter
  • 100g sugar
  • 750g cream cheese
  • 200g caster sugar
  • 1 tsp vanilla essence
  • Juice of 1 lemon
  • 4 eggs
  • 600g sour cream
  • 1 punnet raspberries to garnish
  • 1 pkt frozen raspberries defrosted & strained


For Biscuit Mixture

Mix together the flours, baking powder, salt & sugar. Add butter, honey, vanilla & water until it forms a ball. Roll out to 3mm thick & cut into 5cm squares. Prick with a fork & bake at 160°C until golden brown. Allow to cool, blend to crumbs in a food processor. 

For the Filling

Line a square or round 24cm baking tin. Mix together biscuit crumbs & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. (& up the sides of the round). Place cream cheese & 200g of caster sugar in the bowl of a KitchenAid mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Meanwhile, puree the frozen raspberries & strain. Pour into a piping bag with a fine nozzle or a squeeze bottle. Mix together the sour cream & 100g of caster sugar & spoon over the baked cheesecake. Either in a circle or in lines pipe the raspberry puree carefully & evenly. With a skewer, feather a pattern through the sour cream/raspberry. Place in the oven for 4 mins. Remove & allow to cool. Garnish with fresh raspberries & raspberry puree.          

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