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1
Line the bottom and sides of a suitable cake tin (which has a removeable bottom) with parchment paper, see video for an example.
2
Place the butter in the microwave and melt on full power, for 30 seconds at a time, until melted.
3
In a small bowl break the biscuits up into small crumbs.
4
Pour the melted butter onto the biscuit crumbs, and mix together.
5
Add the biscuit mixture to the bottom of the lined cake tin, spread them out, and gently compress them down.
6
Waterproof the bottom of the cake tin with a good quality baking foil.
7
Place the tin in the fridge, until the butter and biscuit mix sets hard.
8
In a large bowl, cream together the cream cheese and sugar, until smooth.
9
Add the sour cream, and whisk until incorporated.
10
Add the double cream to the bowl, whisk for a few seconds, until smooth.
11
Do not be tempted to add all of the ingredients at once, or your cheesecake batter could split.
12
Add the eggs to the bowl and whisk until incorporated.
13
Next, add the corn-flour and whisk that in.
14
Finally add the lemon juice and vanilla extract, and whisk those in.
15
You should now have a silky smooth and glossy cheesecake batter.
16
Time to preheat your oven to 180°C / 355°F / Gas Mark 4.
17
Take your cake tin out of the fridge and pour the batter onto the biscuit base.
18
Gently jiggle the tin until it levels out.
19
Put a large kettle on to boil.
20
Place the cake tin, inside a large roasting tin, see video for an example.
21
Put the tins into the oven, and carefully pour the boiling water from the kettle into the roasting pan, to about an inch deep.
22
Bake at this temperature for 30 minutes.
23
Once the time is up, and without opening the oven door, reduce the temperature to 150°C / 300°F / Gas Mark 2, and set your timer for a further 30 minutes.
24
Once the time is up, once again, do not open the oven door, just turn off the heat, and allow it to set and cool down for 1 hour.
25
Place the raspberries, sugar and water into a Pyrex jug, cover the top with cling film, prick a small vent hole in the middle of the cling film, and microwave for approx 3 to 4 minutes, the raspberries should break up as the temperature gets higher.
26
Carefully push the hot mixture through a fine sieve using a spatula.
27
And that’s your raspberry sauce made.
28
Take the now cooled cheesecake out of the oven, remove the baking foil, and refrigerate until needed.
29
Slice and serve, with fresh raspberries on the side, and pour over a little of the delicious raspberry sauce.
30
Enjoy.
Method
Ingredients
Main Ingredients:
125g / 4½oz Digestive biscuits
60g / 2oz Unsalted Butter (Melted)
400g / 14oz Cream cheese
200g / 7oz Sour cream
150g / 5½oz Double or Heavy Cream
120g / 4oz Castor or granulated Sugar
2 Medium size Eggs
15g / 2tbls Corn-flour / Corn-starch
10mls / 1½tsp Vanilla extract
6mls / 1tsp Lemon Juice
Raspberry Sauce:
150g / 5½oz Fresh Raspberries
25g / 1oz Sugar
1tbls Water
100% cotton Cross-Back Kitchen Apron
Non-Stick: Loose base Cake Tin/Pan 20 x 7cm / 8 x 3in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
8″ / 20cm Silicone Spatula
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