Recipe Image:

Servings:

Raspberry Cheesecake

If you are looking for something impressive, this is an easy cheesecake recipe for you. Almost everybody loves cheesecake and it looks good! Look at those shiny raspberries! With some simple garnishing like adding mint leaves, it really brings the cake to a whole new level!

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.

Total Time

2hr

4.7

3 Ratings

Author: ZaTaYaYummy

Servings:

Ingredients

•

2 cups

Digestive Biscuits

•

1 cup

Unsalted Butter , melted, divided

•

1 Tbsp

Granulated Sugar

•

1/2 tsp

Salt

•

3 cups

Cream Cheese

•

3/4 cup

Granulated Sugar

•

Eggs

•

2 Tbsp

All-Purpose Flour

•

1/2 Tbsp

Vanilla Extract

•

1/3 cup

Raspberry Jam

•

2 3/4 cups

Fresh Raspberries

•

to taste

Fresh Mint Leaves

•

1 Tbsp

Apricot Preserves

•

1 Tbsp

Water

Cooking Instructions

To make the base, blitz Digestive Biscuits (2 cups) , Unsalted Butter (1/2 cup) , Granulated Sugar (1 Tbsp) , and Salt (1/2 tsp) together until it forms a sandy mixture.

Line and grease an 8-inch spring form pan. Transfer the mixture into the pan and press firmly. Put it in the fridge to set.

Preheat oven to 300 degrees F (150 degrees C) or 265 degrees F (130 degrees C) fan-forced.

Soften the full-fat Cream Cheese (3 cups) at room temperature. Cream the cream cheese and Granulated Sugar (3/4 cup) until combined on medium-low speed.

Add in Eggs (3) , one at a time.

Add in Vanilla Extract (1/2 Tbsp) , plain All-Purpose Flour (2 Tbsp) and remaining Unsalted Butter (1/2 cup) . Mix on medium-low speed until combined.

Transfer your cheese mixture into the chilled pan. Bake it in oven for between 1 hour and 1 hour and 20 minutes. It is normal if it cracks. Nobody is going to see because it is going to be covered.

Let it cool in the pan for at least 30 minutes, before removing it from the pan and let it cool in the fridge for few hours.

Microwave Raspberry Jam (1/3 cup) until it liquefies. Spread on top of the cheesecake. Garnish with Fresh Raspberries (2 3/4 cups) .

10.

To make the glaze, strain Apricot Preserves (1 Tbsp) and Water (1 Tbsp) together. Brush it on the raspberries. Let it set in the fridge for a few hours before serving.

11.

Sprinkle Fresh Mint Leaves (to taste) . Serve and enjoy!

Nutrition Per Serving

CALORIES

779

FAT

57.4 g

PROTEIN

10.2 g

CARBS

55.4 g