This recipe is my most used and trusty Cheesecake recipe, it has never failed. I found it in The BBC Good Food Magazine years ago.
300g white choc chunk cookies
50g melted butter
2 tbsp Plain Flour
175g golden Caster Sugar
2 eggs, plus 1 yolk
150ml Crème fraiche
300g fresh or frozen Raspberries
100g white chocolate, chopped into small pieces
1 tbsp icing sugar
- Heat the oven to 180 c fan. Crush the biscuits in a bag (use a rolling pin), mix with the melted butter. Press into a 20cm spring form tin and bake for 5 mins. Cool.
- Beat the Philadelphia with the flour, sugar, few drops of vanilla extract, eggs, the yolk and crème fraiche until light and fluffy. Stir in half the raspberries and the white chocolate and pour into the tin. Bake for 40 minutes and then check – it should be set but slightly wobbly in the centre. Leave in the tin to cool completely, then chill for 2 hours.
- Just before serving, put most of the raspberries in a pan with 1 tbsp of icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Pour over cheesecake as desired.
NOTE (for AH and AL)
This is the Cheesecake that I’d bake for your birthdays….
I normally use a bit more base, more biscuits, use more melted butter, it helps the base to be more solid.
Also once cooked, leave the cheesecake in the oven to cool, if you take it out, it’ll crack.