Directions
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Step 1
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.
Step 2
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.
Step 3
Preheat oven to 300 degrees F (150 degrees C) or 265 degrees F (130 degrees C) fan-forced.
Step 4
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.
Step 5
Add in
Eggs (3)
, one at a time.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Microwave
Raspberry Jam (1/3 cup)
until it liquefies. Spread on top of the cheesecake. Garnish with
Fresh Raspberries (2 3/4 cups)
.
Step 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.
Step 11
Sprinkle
Fresh Mint Leaves (to taste)
. Serve and enjoy!
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