Raspberry Cheesecake Recipe

Ingredients

  • Crumb Crust
  • Butter – 50 gms
  • Shortcake biscuits, finely crushed – 100 gms
  • Shelled hazelnuts, grated – 25 gms

Topping Ingredients

  • Corn flour – 1 TableSpoon
  • Can raspberries in syrup – 1 x 275 gms

Ingredients for Filling

  • Cottage cheese – 100 gms
  • Full fat soft cheese – 100 gms
  • Tomato puree – 1 TableSpoon
  • Sugar – 50 gms Fresh lemon juice – 1 TeaSpoon
  • Vanilla essence – ½ TeaSpoon
  • Egg, beaten – 1

Ingredients For Decoration

  • Whipped cream fresh mint sprigs

Preparation Method

    Preparation Time - 15 minutes + chilling | Cooking Time - 10 minutes + standing

    Microwave Setting - Full – 100%, Medium Low – 35%

  1. To make the crumb crust, put the butter in a 15 cm (6 inch) diameter shallow loose- bottomed cake dish and cook on full (100% power for 30 seconds or until the butter has melted). Stir in the biscuits and nuts and press evenly into the bottom of the dish. Cook for 1 minute.
  2. Beat the cheeses, sugar, egg, lemon juice and vanilla essence thoroughly together in a blender or food processor or mix by hand. Press through a sieve into a jug or bowl.
  3. Cook the filling on full (100%) power for 30 seconds. Whisk and cook for another 30 seconds. Whisk again, then cook for a further 30 seconds, or until thickened. Whisk and pour the mixture into the crumb-lined dish. Reduce the setting to medium low (35%) and cook for 4 minutes, giving the dish a quarter-turn every minute. Leave to stand for 15 minutes, and then chill.
  4. To make the topping, blend the corn flour and 2 tablespoons of the juice from the raspberries in a 1.2 litre bowl and stir in the remaining juice. Cook on full (100%) power for 3 ½ minutes, stirring once, until the mixture thickens to a dropping consistency.
  5. Stir in the raspberries.
  6. Spread the topping over the chilled cheesecake and refrigerate. To unmould, dip the base of the dish into hot water for a few seconds. Decorate with piped whipped cream and mint sprigs.
  7. Blackcurrants or redcurrants could be used in place of the raspberries for the topping.