Baked Raspberry Ripple Cake

Preparation time:
15 mins
Cooking time:
40 mins
Serves:10

Ingredients
200g plain biscuits
½ tsp ground cinnamon
125g butter, melted
750g cream cheese, at room temperature
160g caster sugar
1 tsp vanilla extract
3 large eggs, at room temperature
100g frozen raspberries, slightly thawed
Fresh raspberries, edible flowers and thick cream, to serve

Method

1. Place biscuits in a food processor and process until crumbs form. Add cinnamon and butter, then process to combine.

2. Press biscuit mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required.

3. Preheat oven 180C.

4. Using an electric mixer, beat cream cheese until light and fluffy. Add sugar and vanilla extract, then beat until combined. Add eggs, one at a time and beating between additions, until fully combined. Pour mixture over biscuit base. Add frozen raspberries, then swirl to combine.

5. Bake for 35-40 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.

6. Cut cheesecake into slices and divide among serving plates. Top with raspberries and edible flowers. Serve with a dollop of cream to the side.



Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/26285725/baked-raspberry-ripple-cheesecake/#page1