Fresh Raspberry and Chocolate Cheesecake
Share
Serves 8
- 350g plain chocolate digestive biscuits
- 125g butter, melted
- 700g cream cheese
- 300ml sour cream
- 4 medium free range eggs, lightly beaten
- 115g caster sugar
- 1 tsp vanilla extract
- 1 lemon, zested
- 300ml full fat crème fraîche
- 150g fresh raspberries
- Icing sugar, as needed
Preparation Time: 15 minutes. Cooking Time: 45 minutes. Does not include cooling time.
- Grease and line the base of a 23cm spring form tin with baking paper.
- Place the biscuits into a plastic freezer bag and crush to fine crumbs with a rolling pin.
- Place the biscuit crumbs into a bowl with the melted butter and mix until fully coated.
- Press the crumb mixture in to the base and place in the refrigerator while you make the filling.
- Beat together the cream cheese, sour cream, sugar, eggs, vanilla extract and lemon zest until smooth.
- Remove the biscuit base from the refrigerator and place the tin on a baking sheet. Pour the filling onto the biscuit base, ensuring it is even.
- Place baking sheet and tin into the oven. CAST OVEN: on grid shelf placed on the floor of the baking oven or oven on B3 setting. FAN OVEN: on B3/140°C/275°F. Cook for about 45 minutes or until just set in the centre.
- Cool the cheesecake then place in the refrigerator – do not worry if a crack appears, it will be covered up by the topping.
- Once cooled remove the spring form tin and use a wide palette knife to place the cheesecake onto a serving plate. Spread over the crème fraîche and decorate with fresh raspberries.
- Sprinkle with a little icing sugar and serve.
