Baked Raspberry Cheesecake

If you like baked cheesecake and you like fresh juicy raspberries, then you will just love this oven baked raspberry cheesecake. Guaranteed.

This recipe will produce enough servings for eight people and it shouldn't take you more than an hour to make - from start to finish. But you're going to have to make sure they like your other food look at, Machine Knitting too otherwise they're also guaranteed to want more. In which case it won't be enough to serve eight people!

You can use any plain, sweet biscuits to make the cheesecake - not any type of savoury or salty biscuits. There's loads of choice, so choose either what you like best or an inexpensive option from your supermarket shelves.

Cheese is the key to the success of the cheesecake, so make sure you use the right type. If you can't find ricotta or cream cheese, give it a miss until you can.

While this recipe works best with fresh raspberries, you can also use frozen fruit. look at, World War II Reenactments Just be sure to drain all the liquid otherwise, sure as anything it's going to flop.

You will see that the recipe calls why not visit, Euchre for grated lemon rind and lemon juice. Wash the lemon and grind a little of the outer rind for the recipe before you cut the lemon in half and juice it.

Baked Raspberry Cheesecake Ingredients

125 g sweet plain biscuits which you will need to crush
125 g ground almonds
125 g melted butter

For the filling

150 g softened cream cheese
250 ricotta cheese
3 large eggs
1 cup white also see, Guinea Pigs sugar
1 cup sour cream
1 tablespoon finely grated lemon rind
3 tablespoons lemon juice
1 tablespoon corn also look at, RC Quadrocopters four (or cornstarch)
1 tablespoon water
250 g fresh raspberries

Method

First grease a 200 cm-diameter cake tin with a little bit of butter. Then mix the crushed biscuits with the ground almonds and melted butter and press the mixture into the base of a tin. Stick the tin into the fridge.

Now make the filling. To do this you combine the two cheeses, the eggs, sugar, sour cream, lemon rind and lemon juice in a large mixing bowl. Mix the corn also see, Figure Drawing flour with the water , Guinea Pigs and add to the mix in the bowl. Beat using an electric also see, Crochet Stitches beater until the mix is smooth. Alternatively you could combine these ingredients in an electric , Candle Making Supplies mixer or blender.

Pour the mixture over the cooled base and sprinkle the raspberries over the top.

Bake in an oven that has been preheated to 150 °C for 40 minutes, or until the cheesecake has just set. Do not overcook. Put the cake back into the fridge and allow it to get cold try, RC Boat and firm.

When you are ready to serve your cheesecake, cut into wedges and allow those eating to add whipped cream if desired. I have no doubt that you will agree this is a delicious fresh raspberry cheesecake.