Baked Cheesecake with Raspberry Topping
Not as difficult as you thought! It's actually quite easy. But you have to be patient as the cheesecake needs to be refrigerated for at least 5-6 hours before serving. It makes a great make-ahead dessert.
1 packet tennis biscuits, 100g melted butter, 500g cream cheese, 140g sugar, 11/2 tablespoons corn flour, 1 teaspoon vanilla essence, 2 teaspoons lemon rind, 1 egg plus 1 egg yolk, 100ml sour cream, 1 cup fresh rasberries, 1/2 cup rasberry or mixed berry jam.
Crush the tennis biscuits and add the melted butter. Stir well. Press the mixture onto the base of a 20cm loose bottomed cake tin. Bake at 170degrees celsius for 7 minutes. Remove from the oven and set aside to cool completely. Place the cream cheese (make sure it's at room temperature) in an electric mixer. Beat the cream cheese for a minute and then add the sugar a little at a time while beating. Add the eggs one at a time and beat well. Add the corn flour, essence and lemon rind and beat. Add the sour cream and give it one last beat. Pour the mixture over the cooled crust. Bake at 200degrees celsius for 10 minutes, then turn the heat down to 120 degrees celsius and bake for a further 20 minutes. Then turn the oven off and leave the cheesecake in the oven for an hour. Halfway through this time open the oven door slightly. Once the hour is up remove the cheesecake from the oven and set aside to cool. When completely cooled place the cheescake in the fridge for at least 5-6 hours. Make the rasberry topping and leave it in the fride until you are ready to serve the cheesecake. You can place it on top of the cheesecake or serve it as a side. Place 1/4 cup sugar and half a 1/4 cup measure of water in a pot. Bring to the boil and then add the jam. Cook, while stirring, for a few minutes until the mixture is smooth. Remove from the heat and add the rasberries. Toss until all the rasberries are well coated with the syrup. Cool completely then refrigerate. When you are ready to serve the cheesecake, carefully loosen the sides of the tin and pop it open. Serve with the rasberry topping. Enjoy! Remember that the cream cheese and eggs must be at room temperature to ensure you have a smooth cheesecake.