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Categories:
digestive biscuits unsalted butter filling cream cheese white sugar vanilla all-purpose lemon eggs raspberries Chocolate Ganache chocolate salt
Viewed: 43 - Published at: 3 years agoIngredients
- FOR THE CRUST:
- 1-1/2 cup Digestive Biscuits, Crushed
- 6 Tablespoons Unsalted Butter, melted
- 1/4 cups White Sugar
- FOR THE FILLING:
- 550 grams Cream Cheese
- 3/4 cups Plus 1 Tablespoon White Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons All-purpose Flour
- 1 Lemon, Zested
- 3 Large Eggs, Lightly Beaten
- 170 grams Raspberries
- FOR THE CHOCOLATE GANACHE:
- 1 cup Dark Chocolate
- 1/4 cups Unsalted Butter
- 1/4 cups Whipping Cream
- 1 pinch Salt
Method
- For the crust:
- Preheat oven to 355°F and butter a 9-inch cake tin.
- Mix the crushed digestive biscuits, melted butter, and sugar. Spread around the bottom of your cake tin. Press down to form a level and tightly packed crust. Bake for 7-8 minutes.
- For the filling:
- Whisk cream cheese together with sugar until completely incorporated. Add vanilla extract, flour, and lemon zest; mix until smooth. Mix in beaten eggs one by one until barely incorporated. Delicately fold in the raspberries.
- Spoon the mixture over the pre-baked crust (keep it in the same cake tin). Tap the bottom of the pan against a flat surface to remove any air bubbles (and to help the raspberries rise up from the bottom). Bake in a bain-marie or water bath (optional) for about 35 minutes, or until the edges are set but the middle wobbles slightly.
- Cool to room temperature. Refrigerate for at least 6 hours, ideally overnight.
- For the chocolate ganache:
- Melt the chocolate and butter over a double boiler (or in a microwave if you're feeling bold). Mix in cream and salt.
- Cool slightly before spreading over the refrigerated cheesecake. Be careful not to pour all the chocolate straight onto the centre of the cheesecake-the weight may cause your cake to sink!
