This is a lovely fresh fruity cheesecake dessert – gelatine free! The recipe make a pretty big cake and will easily serve 8.
It’s not difficult, but looks pretty impressive – another mix everything together and bake recipe!
This cake is smooth and creamy – nothing like the french Gâteau au Fromage which is has a more grainy texture and a pronounced cheesy taste!
Preparation time 20 mins
Oven time -40 mins
Ingredients: for cake made in 20cm tin
8 digestive biscuits (or equivalent)
500g cream cheese
2tbsp plain flour
sachet vanilla sugar
140ml cream or crème fraîche
150g raspberries (frozen or fresh) – for cake
150g raspberries (frozen or fresh) – for sauce
1tsbp icing sugar
How to: Crush the biscuits and mix with the melted butter then press into the grease proof paper lined tin. Put the cream cheese (Philadelphia is good) with the sugar, vanilla, eggs, flour and cream in a large bowl and beat until fluffy. Gently stir in 150g of raspberries, and then pour the mixture into the tin on top of the biscuit base. Bake at 180°C for 40 mins until set but still slightly wobbly in the center – a skewer poked into the cake should come out clean. Try not to open the oven door during baking or the cake is more likely to crack. This doesn’t really matter because any cracks can easily be covered up with sauce and any raspberry decoration that you like! Leave in the tin to cool.* To prepare the sauce, heat 150g raspberries with 1tsbp icing sugar until soft, then sieve and push the juice through with a fork, discard the seeds. When ready to serve, pour the sauce over the cake and decorate with a few raspberries.
*the cake can be wrapped in cling film and frozen at this stage then left to defrost for a couple of hours when wanted.