We have had big celebrations in our house lately. My youngest son turned 2, and my eldest son turned 4 (all within a day of each other). It’s an exciting time of year for 2 little boys.
I had been busy preparing for their joint birthday party and hadn’t really had time to think about birthday cakes for the actual birthDAY of my eldest. We also had both sets of Grandparents coming over for dinner, so I wanted something that would double as a dessert. It needed to be an easy recipe. What better than cheesecake? Mr 4 loves raspberries, so there was no question over what flavour it would be. Here is the raspberry cheesecake recipe I used.
Raspberry Baked Cheesecake Recipe:
- 200 grams Plain Biscuits
- 60 grams Butter, melted
- 500 grams Cream Cheese
- 175 grams Caster Sugar
- 3 eggs
- 2 Tbsp Plain Flour
- 150 grams Sour Cream
- 200 grams Frozen Raspberries
Method (4 steps)
Preheat the oven to 180 degrees Celsius / 360 degrees Fahrenheit. Grease a 20cm springform tin.
Place the biscuits in a food processor and pulse until they resemble fine breadcrumbs. Stir in the melted butter and press down into the base of the tin. Bake in the oven for 5 minutes. Remove from the oven and cool slightly.
Decrease the oven temperature to 160 degrees / 320 degrees Fahrenheit.
Combine the cream cheese, sugar, eggs, flour and sour cream and beat together until smooth. Fold through the raspberries. Pour the mixture over the biscuit base and return to the oven for 40 minutes. Remove the cheesecake from the oven and cool before opening the springform tin. Refrigerate the cheesecake before serving!