Baked raspberry cheesecake

[chadspad]

Now, I do like my cheesecakes and this was amazing!

Ingredients
8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs , plus 1 yolk
142ml pot soured cream (I used creme fraiche)
300g raspberries
icing sugar

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). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
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.
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.

[okra]

Moving to a dairy free diet - cheesecake is about the only thing I truly miss

[Green Aura]

I have a vegan cheesecake recipe if you're interested okra. I have no idea what it's like - we've not tried it.

I much prefer the sound of this one

[Millymollymandy]

Am bookmarking this one as I have loads of frozen raspberries in the freezer!

[okra]

I have a vegan cheesecake recipe if you're interested okra. I have no idea what it's like - we've not tried it.

I much prefer the sound of this one

Hi Green Aura - sounds good and would appreciate the vegan cheesecake recipe

[Green Aura]

Here you go okra - apologies to chadspad (I'd still rather have yours!)

200 g crushed HobNobs or Oaties (digestives are fine but often contain whey - so check)
50 g melted dairy free margarine
¾ x225g tubs Tofutti Original 'cream cheese'
10 g Caster Sugar per tub of Tofutti
Topping of choice

Thoroughly mix the margarine and crushed biscuits, spread the mix evenly over the base of a 20mm (8") diameter loose bottomed cake tin. Smooth with the back of a spoon.
Bake in an oven on high for 10 minutes and allow to cool.

Gently fold the sugar into the Tofutti, be careful not to over mix!
Spread over the biscuit base, cover with cling film then place in a fridge and allow to set.
Once set, transfer to a serving plate.
Add topping of choice - apparently a finely chopped chilli can be quite nice topping too!

I've also got another one which is very similar which adds crushed potato crisps (salted) to the base and 1/3 of a cup of sweet potato puree, lemon zest and vanilla to the cheese mixture. Sounds very interesting!

[okra]

Thanks Green Aura will have to give it a go

[cocobelle]

Ohhhh both sound amazing!!

[indy]

ooohhh my goodness...cheesecake and raspberries. My dream combination