Name: Vanilla cheesecake with raspberries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 125 gram plain biscuits, crushed; 60 gram unsalted butter, melted; 500 gram cream cheese; 2 large eggs, plus 1 yolk; 3/4 cup (180ml) cream; 1/4 cup (55g) caster sugar, plus 1 tablespoon extra; 1 teaspoon vanilla essence; 1/2 cup (120g) sour cream; 2 punnet raspberries; icing sugar, to dust

Vanilla cheesecake with raspberries

Serves 8

Prep

15M

Cook

25M

Total

40M

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Ingredients

125 gram plain biscuits, crushed

60 gram unsalted butter, melted

500 gram cream cheese

2 large eggs, plus 1 yolk

3/4 cup (180ml) cream

1/4 cup (55g) caster sugar, plus 1 tablespoon extra

1 teaspoon vanilla essence

1/2 cup (120g) sour cream

2 punnet raspberries

icing sugar, to dust

Method

1.Preheat oven to 190°C. Line and grease base and side of a springform (22cm) pan.

2.Combine biscuit crumbs and butter. Press firmly into base of prepared pan. Bake for 10 minutes.

3.Place cream cheese, eggs and egg yolk, cream, 1/4 cup caster sugar and vanilla into a food processor. Process until smooth. Pour over biscuit base. Bake for 25 minutes, until firm, but still slightly wobbly in centre. Cool.

4.In a bowl, whisk together sour cream and extra sugar. Spread over cheesecake. Top with raspberries and dust with icing sugar.

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Ingredients

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