Could it be the best cheesecake you’ve ever had? You be the judge… Personally, I was a little surprised at how simple it was ingredients-wise, but the simplicity allows the raspberry flavour to sing with that yummy biscuit base. Delicious.
- 200g plain biscuits
- ½ tsp ground cinnamon
- 125g butter, cut into cubes
- 750g cream cheese, at room temperature, cut into rough squares
- 160g caster sugar (I used the bought stuff to stay true to the recipe, but you could use Thermomix “caster sugar”, i.e. raw sugar milled for 3 seconds on speed 9)
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 100g frozen raspberries, slightly thawed (Note: given the frozen berry situation at the moment you might like to use fresh raspberries instead)
- Preheat oven to 180 degrees.
- Add butter to bowl and melt 3min/70degrees/speed 2.
- Add biscuits to bowl and crush with butter 10sec/speed 8.
- Press biscuit mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required. (I lined my base with baking paper and closed the tin around it).
- Clean and dry bowl.
- Add the cream cheese and mix for 10sec/speed 8.
- Scrape down and add the butterfly. Mix for 45sec/speed 4.
- Add the caster sugar and vanilla extract. Combine 30sec/speed 4 with MC off. Leave the machine running and add 1 egg at a time, allowing about 15 seconds for each egg to fully combine.
- Pour mixture over biscuit base. Add frozen raspberries, then swirl with a teaspoon to combine. (A figure 8 motion creates a nice swirl).
- Bake for 35-40 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.
Note: this recipe was converted using the TM5. If at step 8 your mixture splatters with the MC off, put it back on 🙂