Ingredients
You will need a 23cm/9inch springform tin
Base
- Butter, for greasing.
- 200g Biscoff
- 70g Butter
- Cheesecake
- 700 g cream cheese
- 285 g golden caster sugar
- 5 medium eggs
- 115 g crème fraiche
- 250 g double cream
- 1 ½ tsp vanilla bean paste
- Zest of 1 lemon
To decorate
- 3 Tablespoons of Raspberry jam
- 200g Raspberries
Method
- Grease the sides of a 9 inch spring form tin and line the base with baking parchment.
- Blitz the biscuits into a fine crumb, melt the butter, stir in the biscuit crumb, transfer to the lined tin and back it into the base of the tin, using the back of a soup spoon to smooth.
- Refrigerate whist you prepare the filling.
- Pre-heat the oven to 170C.
- Mix all of the cheesecake ingredients together either by hand or using a k beater. Pour the mix on the base and bake for 30 minutes the reduce the temperature to 150c for 30 minutes, there should be a slight wobble in the centre when cooked.
- Allow to cool.
- Gently heat three tablespoons of raspberry jam and fold in 200g of raspberries.
- Spoon over the cooked cheesecake and serve with a whipped cream.
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
