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10-Minute Raspberry Cheesecake
– How to CheatWell 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 – English Provender Co. 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.
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 English Provender Co. Raspberry Coulis
Pre-heat the oven to gas mark 4, 350°F (180°C).
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 English Provender Co. Raspberry Coulis
Click here for more luscious summer desserts
This recipe first appeared in You magazine.
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