10-Minute Raspberry Cheesecake

Well actually it does take 30 minutes to cook but all you have to do is throw it together in lightning fashion. You can then top it with any soft fruit you like, but my favourite is with fresh raspberries and our hero ingredient for the week – The English Provender Company Raspberry Coulis. This, as it happens, is also good poured over a bowl of hulled strawberries (which have been sprinkled with a little caster sugar) and a huge dollop of D’Isigny crème fraiche or, if you’re feeling good, from the same supplier – fromage frais.

• Add to favourites
• Add to shopping list
• Email a friend
• Print

  Serves 6

Ingredients
2 oz (50 g) butter
8 digestive biscuits
12 oz (350 g) cream cheese, such as Philadelphia
2 tablespoons caster sugar, plus one extra teaspoon
2 large eggs
3 drops vanilla extract
1 x 142 ml tub soured cream
5oz (150 g) raspberries
1 x 200 g jar ready-made raspberry coulis (I used The English Provender Co. Raspberry Coulis)
Pre-heat the oven to gas mark 4, 350°F (180°C).

Conversions
Need help with conversions?

Equipment
There is no list of equipment specified for this recipe.

This recipe first appeared in You magazine.

Method

First melt the butter, then crush the biscuits to fine crumbs using a rolling pin and combine them with the melted butter. Now press the biscuit mixture evenly over the base of a lightly oiled, 8 inch (20 cm) springform tin. Then in a mixing bowl, beat the cream cheese and 2 tablespoons of caster sugar together until smooth and free from lumps.

Next beat in the eggs and vanilla extract. Then spoon the mixture into the tin, spreading it out evenly, and bake on the centre shelf for 25-30 minutes or until the mixtures feels firm in the middle. The cheesecake will shrink slightly from the sides of the tin but this is normal.

Now turn the heat up to gas mark 8, 450°F (230°C). Spoon the soured cream over the cheesecake, sprinkle on the teaspoon of sugar and bake for 5 more minutes. Remove from the oven and leave to cool. To serve, loosen the base from the side of the tin, and decorate the top of the cheesecake with the fresh raspberries and drizzle over a little of the raspberry coulis. Pour the rest of the coulis into a small jug and serve separately.

How to Cheat Hero Ingredient
1 x 200 g jar The English Provender Co. Raspberry Coulis .

• Bookmark with:
• Delicious
• Digg
• Facebook
• StumbleUpon

Related recipes

---

 Serves 8

Christmas Easy: Traditional Bread Sauce

Creamy bread sauce is an essential part of your Christmas repertoire and is so easy to make. Roast turkey wouldn't be the same without it!

 

 

 Serves 6

Raspberry Crumble

Raspberries may not be the obvious choice for a crumble, but their sharpness perfectly offsets the sweetness and texture of the topping. Give it a go!

 

 

 Serves 6

A Summer Trifle with Raspberries and Raspberry Puree

No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!