Raspberry cheesecake
New York style creamy cheesecake with a fruity twist.
Raspberry cheesecake
New York style creamy cheesecake with a fruity twist.
Tools
Ingredients
250 g biscoff cookies
80 g melted butter
600 g cream cheese
150 g caster sugar
150 g sour cream
2 eggs
100 ml raspberry coulis
Step by step
Break the cookies into small crumbs and add the melted butter. Mix thoroughly with a spoon.
Press the cookie mixture into a buttered spring form with a glass or measuring cup.
Bake the crust for 15 minutes in a 180 degree preheated oven.
Add the cream cheese and sugar into a bowl and mix with the Cordless Hand Mixer.
Add in the sour cream and eggs and mix until well combined. Pour the batter over the prebaked crust.
With a small spoon add dollops of raspberry coulis to the cheesecake filling and use a long skewer to streak the coulis over the surface of the cake.
Bake for 45 minutes in a 160 degree preheated oven.
Free bread bowl!
Free bread bowl (worth £149) when you buy the Mixer - Artisan by You.