Raspberry cheesecake slices
These cheesecake slices are absolutely heavenly, and good for those who are just starting out with baking cheesecakes. It's also nice to enjoy the sunny flavour of raspberries, even when they're not in season, thanks to the use of frozen raspberries. You could use frozen strawberries as well to change the flavour of this luscious cheesecake!
Ingredients
Serves: 28
- 300g frozen raspberries, thawed
- 1 tablespoon cornflour
- 150g digestive biscuits, finely crushed
- 4 tablespoons butter or margarine, melted
- 450g cream cheese, softened
- 1 (397g) tin condensed sweetened milk
- 2 eggs
- 5 tablespoons lemon juice
- 1 teaspoon vanilla extract
Method
Prep:20min ›
Cook:30min ›
Extra time:1hr cooling ›
Ready in:1hr50min
- Preheat the oven to 180 C / Gas 4.
- Blend the thawed raspberries till smooth. Combine the puree with the cornflour in a saucepan. Cook over medium heat till thickened, then allow to cool.
- Combine the biscuit crumbs and butter in small bowl; press firmly on the bottom of a buttered 20x30cm baking dish.
- In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over prepared base.
- Drop raspberry mixture by spoonfuls over the cheesecake. Gently swirl with a knife to create a marbled effect. Bake 25 to 30 minutes until centre is set. Cool. Cut into slices or squares. Chill. Store covered in refrigerator.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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Reviews & ratings
Average global rating:
(8)
Reviews in English (8)
1st time ever cooked a cheesecake and what a huge success it was. Ever so easy to follow instructions - 16 Mar 2012
very easy to make. Tastes good. I can't suggest an improvement. - 17 Apr 2012
This recipe is easy to make, and tastes lush! - 06 Mar 2011