Prep 15 mins
Cook 35 mins
This really is cheesecake for beginners but it is sooo deliciously rich & creamy - you have to try it. I've acquired this recipe from a friend who simply serves this with fresh raspberries which is wonderful but because I'm prone to distraction & browning the top (usually one half rather than the other) I like to make the berry topping given & let it soak in & set before serving. It's amazing. I find myself contemplating any excuse under the sun worthy of making it again & again & again!!!
- 250 g malt biscuits
- 150 g butter, melted
- 250 g cream cheese
- 395 g condensed milk
- 2 tablespoons lemon juice
- 1 egg
- 300 g frozen raspberries, defrosted with all the juice reserved
- water, mixed with reserved juice to make 1/3c of liquid
- 1 tablespoon cornflour, mixed with additional 2T cold water
- 2 tablespoons lemon juice
- Preheat oven to 150c. & prepare (grease/line) 9" round cake pan.
- Process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan.
- Using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do).
- Pour into cake pan.
- Bake at 160c for approximately 35mins (I usually check it from 30mins onwards).
- The top should be just set, if it is browning too soon reduce heat, if it is splitting on top you should probably take it out!
- Cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --.
- Note: Don't panic if it's cracked or a little brown on top, you can either level it off if you think it'll taint the flavour or cheat like me & pour over the following topping to disguise the slight overdoneness --.
- Place juice/water mixture in a saucepan & bring to the boil.
- Reduce heat & simmer for approximately 5minutes.
- Add cornflour mixture to slightly thicken.
- Mix in lemon juice then add berries & stir gently so as not to break up the berries too much.
- You can use this mixture now or continue to reduce down if you wish. The last time I made this it was quite jammy (because I'd of course started on the dishes & forgotten that something was on the stove -- ) but it was just as devine as any other time so no worries if you think it's too sloppy!
- When you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set.
- I usually make this about an hour after the cheesecake has been in the fridge so it has plenty of time to soak through the slightly brownish bits!
- If you manage to bake the perfect cream coloured cheesecake (big ups!) you could omit this topping or serve it separately for your adoring fans to pour over their dessert themselves --.
- I transport this cheesecake in the baking pan & only remove just prior to serving - it's much cleaner/easier that way & then someone else usually ends up getting stuck with cleaning the pan, mwah haha ha haaa!
- Note: Raspberries can be substituted with any available berry, mixture or pulpy fruit as desired.
- Note 2: I made this again on the weekend but had no berries so substituted one of the tablespoons of lemon juice with three tablespoons of lime juice & once I had poured mixture into pan I drizzled some passionfruit & mango dessert topping through it & sprinkled some dessicated coconut over the top of it before baking. I also reduced the cooking temperature to 150c & it turned out perfectly. It was sooo delicious, light & fruity! I really am the cheesecake master mmm -- .
absolutely gorgeous! I usually pick recipes that have been rated but I thought it must be good if you're "contemplating any excuse" to make it...so I gave it a go and boy am I glad I did! THANKS for posting this simple and very easy recipe! In my haste to get the ingredients home from the supermarket I forgot to get some frozen berries but I grated chocolate over the top once it was cooked and it turned out great! I cant wait to make it with fruit next time and try other variations. Thanks again :-)