It has been a long time since i last baked and blog......

Since the Circuit breaker, i have been cooking and cooking and cooking, not so much into baking... here it goes again.. baking engine restarts

Finally i found the recipe which my son loves.. last bake of this cheesecake was back in 2011 then i lost the recipe and i finally found it back.

Recipe is adapted from Olive Magazine online

Ingredients:

Digestive biscuits 8

Butter 50g, melted

Cream cheese 600g

Plain flour 2 tbsp

Golden caster sugar 175g （Reduced to 120g)

Vanilla extract

Eggs 2, plus 1 yolk

Soured cream 150ml pot

Raspberries 300g punnet (I have replaced with blueberry and oreo)

Icing sugar

Method :

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm spring-form tin and bake for 5 minutes, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries 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.


3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries.

I am a bit lazy to plate nicely for photo taking... will do it the next round i make it.