Baked Raspberry Cheesecake | Chaos Makes Cake | Recipe
A tried-and-tested, no-fail recipe for the most delicious, velvety smooth, oven-baked raspberry cheesecake with a thick biscuit base.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chaosmakescake.co.uk.
Ingredients
- 200 g Digestive biscuits
- 100 g Butter, melted
- 600 g Cream cheese, full fat (eg. Philadelphia)
- 100 g Sour cream
- 300 g Caster sugar
- 2 Eggs, free range
- 1 tsp Vanilla paste or essence
- 450 g raspberries, fresh or frozen
- 1 handful fresh raspberries, for garnish
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