Raspberry Cheese Cake

Raspberry Cheese Cake:

For the base ingredient:                               Serve 8

  1. Digestive biscuit                                     12       ( finely crushed )
  2. Butter                                                      100g   ( melted )

For the filling ingredient:

  1. Low fat cream cheese                            200g
  2. Icing sugar                                               40g
  3. Whole egg                                                1
  4. Egg yolk                                                   1
  5. Lemon juice                                              2 tbsp
  6. Lemon zest                                               1 tbsp
  7. Vanilla extract                                           1/2 tsp
  8. Whipping cream                                        150g

Method:

  • Preheat the oven to 300°F, 150°C/130°C(fan oven), or gas mark 2.
  • Put 8 paper muffin cases onto the muffin tray.
  • Thinly crush the biscuits and add the melted butter to mix it all together, and press down into the muffin cases, chill it in the fridge for about 1/2 hour.
  • Whisk the whipping cream until firm and won’t falling down on your head when you hold the bowl upside down above your head.
  • Beat the cream cheese, egg, egg yolk, sugar, lemon juice, lemon zest and vanilla extract until smooth.
  • Fold 1/3 of the whipped cream into the cheese mixture slightly and combine together, then fold all the remaining whipped cream into the cheese mixture.
  • Take the muffin tray out from the fridge and spoon the cream cheese into the muffin cases evenly, tab the baking tray on the work surface to flatten the filling.
  • Bake in the preheat oven for about 35 to 40 minutes until it cook, turn off the oven and leave them cool down in the oven.
  • When the cake was cool, the top will sink down a little bit, but that is normal. So you can put 1 tsp of your favourite jam and put one raspberry on top.

Note: 

  • Any kind of the fruits you can put on the top.
  • You can make it in one 6″ round baking tin instead of the muffin cases. But it look so cute in a little cases.

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