Raspberry cheesecake
This raspberry cheesecake is a very easy dessert to make. Although it requires baking, the preparation only takes a few minutes, then the rest of the work is done by the oven! You can make it gluten-free too – just use appropriate cookies (such asAmaretti cookies) for the base and cornflour/corn starch for the filling. You can make this recipe with other berries too – cherries, blueberries, strawberries, blackberries would work well.
Ingredients
Method
- Preheat the oven to 180°C. Crush the cookies into crumbs and mix with the melted butter. Spoon the mixture into a 20 cm round cake tin, spreading it out evenly and pressing down with the base of the spoon. Bake for 5 minutes.
- Mix the cream cheese with the (corn)flour, sugar, sour cream and vanilla essence. Stir in the beaten eggs and egg yolk. Don’t stir too much – otherwise the cake will crack!
- Carefully fold half of the raspberries into the batter, then transfer the mixture into the cake tin, spreading it out evenly.
- Bake for 40 minutes. It’s ready when the middle is still a bit gooey. Turn off the oven and let the cake cool in the oven for an hour (open the oven door slightly).
- Garnish the cake with the remaining raspberries and dust it with icing sugar.
- Alternatively, set aside some raspberries for decoration and cook the rest into a syrup with the icing sugar, then push it through a strainer. Before serving the cake, drizzle with the syrup and garnish with the raspberries.