A deliciously light and creamy dessert with a fruity flavour. My version has a raspberry coulis to accompany it; this makes it very refreshing.
Preparation: 35 minutes (+ cooling and overnight chilling)
Cooking: 35 minutes
150 g plain sweet biscuits, broken into pieces
120 g unsalted butter, melted
750 g cream cheese (Philadelphia)
200 g caster sugar
2 eggs, at room temperature
3 tablespoons lemon juice
300 g sour cream
2 tablespoons caster sugar
1 teaspoon of natural vanilla extract
2 tablespoons lemon juice
80 g caster sugar
3 tablespoons water
200 g raspberries
5 tablespoons lemon juice
- Preheat the oven to 190°C and grease a round 20 cm spring-form cake tin with butter and line with baking paper.
- Place the biscuits into a food processor and blitz to make fine crumbs (If you don’t have a food processer you can also do it with a rolling pin in a plastic bag). Add the melted butter and use a wooden spoon to stir until well combined. Use a flat-based glass to press the biscuit mixture into the cake tin. Set into a fridge while making the filling.
- Beat the cream cheese with sugar until smooth. Add the eggs, one at the time, beating the mixture after each. Then beat in the lemon juice. Avoid overbeating the mixture as it will cause the cheesecake to puff up and then collapse. Pour the mixture over the base and spread evenly. Bake for 30 minutes or until just set. The edges should be slightly puffed up and the middle quite soft like custard. Cool to room temperature.
- To make the topping, beat the sour cream, sugar, lemon juice and vanilla extract until smooth. Pour over the cheesecake and bake for 10 to 15 minutes or until just set. Cool completely in the tin, refrigerate overnight.
- To make the coulis, combine the sugar with water in a small saucepan over a medium heat, stirring from time to time until the sugar is melted. Add the raspberries and lemon juice and cook until the raspberries are very tender. Push the puree through a fine sieve set over a bowl to remove the seeds.