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C A K E S
R A S P B E R RY C H E E S E C A K E
Serves 8
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Ingredients
250 g plain sweet biscuits
125 g butter, melted
200 ml sour cream, at room temperature
150 g caster sugar
1 teaspoon vanilla extract
3 eggs
500 g double cream cheese, at room temperature, cut into cubes
125 g (1 cup) fresh or frozen raspberries
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Method
1. Preheat oven to 160 °C with no fan. Line the base of a 20 cm springform pan
with non-stick baking paper.
2. Place half the biscuits into blender jug and secure lid and measuring cap. PULSE
in short bursts until biscuits are finely crushed, and transfer to a bowl. Repeat
with remaining biscuits.
3. Add melted butter and mix well. Spread biscuits mixture on the base and sides
of the prepared pan. Use a straight-sided glass to spread and press the biscuit
mixture firmly onto the base and sides of pan. Refrigerate for 10 minutes.
4. Add sour cream, sugar, vanilla extract and eggs to the blender jug and secure
lid and measuring cap. Process on LIQUIFY / 4 for 30 seconds or until well com-
bined.
5. Add half the cream cheese and secure lid. Process on LIQUIFY / 4 for 30 seconds
or until combined.
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