Baked Raspberry Cheese Cake Recipe

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A slice of baked raspberry cheesecake

Ingredients

BASE

  • 200 g of digestive biscuits (milled)
  • 50 g of corn flakes (milled)
  • 30 g of brown sugar
  • 125 g of butter (melted)

    • CHEESE FILLING

  • 500 g of cream cheese (at room temperature)
  • 100 g of caster sugar
  • ˝ tsp of vanilla essence
  • 30 g of corn flour (sieved)
  • 300 ml of fresh whipping cream
  • 4 eggs (lightly beaten)
  • 200 g of fresh raspberries

    • CHEESE CAKE TOPPING

  • 15 g of caster sugar
  • 100 ml of water
  • ˝ tbsp of gelatin
  • 100 g of raspberry pie filling

    • CAKE DECORATION

  • Some dark chocolate
  • Some kiwi
  • Some peaches
  • Some fresh strawberries
  • Some snow powder

    • Preparation

    CAKE BASE

    1. Combine all dry ingredients. Add in melted butter and mix until combined.
    2. Press firmly into the base of a 9" loose base cake tin. Wrap the tin with aluminum foil.
    3. Refrigerate until firm.

    CHEESE FILLING

    1. Preheat oven at 150°C. Beat cream cheese until smooth.
    2. Add in sugar, vanilla and corn flour.
    3. Beat until smooth and creamy.
    4. Add in cream and beat until thickened.
    5. Add in eggs and mix until just combined.
    6. Pour half of cheese filling on base.
    7. Place fresh raspberries on cheese mixture.
    8. Top with remaining cheese filling.
    9. Place cake tin in hot water bath. Bake for 1 hour or until filling is set.
    10. Turn off oven. Leave the cake in oven for 30 minutes with door closed.
    11. Remove cake, spread topping and decoration on cake. Cover cake an refrigerate until set.

    CAKE TOPPING

    1. Stir sugar, water and gelatin.
    2. Stand for 5 minutes. Heat mixture over low heat.
    3. Add in raspberry pie filling.

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