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Taste The Planet!

Friday, March 6, 2009

Baked raspberry cheesecake





Easy

Serves 8
Preperation and cooking times
Preparation time

Prep 20 mins
Cook time

Cook 40 mins
Ready in 1 hour
Method

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.

Recipe from olive magazine, March 2007.




Posted by Abhijit at 7:57 AM

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Blog Archive

  • ▼  2009 (21)
    • ▼  March (21)
      • Tomato & thyme cod
      • Moroccan chickpea soup
      • Speedy noodle soup
      • Chicken noodle soup
      • Ultimate chocolate cake
      • Baked raspberry cheesecake
      • Tomato, squash & spinach curry
      • French bean & duck Thai curry
      • Thai butternut & chicken red curry
      • Chicken Parmesan
      • CHICKEN A LA KING
      • Mixed Vegetable
      • Spinach Mushroom
      • Recipe for Orange Marmalade Chicken
      • Chicken Picante
      • Dry Chilli Prawn
      • Spring Roll
      • Hoisin Beef on A Bed of Noodles
      • Thai-Garlic Chicken
      • Chicken and Galangal Soup Recipe
      • Featured Recipes for Crispy Fried Chicken

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