jackandmopsy's picture
5

PS. Left out the vanilla, used the whole packet of biscuits (24?)and doubled up on the butter to make a more substantial base. And dusted with icing sugar before serving which masked any cracks. Also put virtually the whole lot of fruit in the mix and just reserved a few big 'uns for the top. I grow yellow as well as red raspberries but this didn't affect the look.

jackandmopsy's picture
5

Doubled up the quantities (with 1 litre measure of freshly picked raspberries) to make one for a supper party and one for a birthday cake - but slightly too much for the food processor so lost some batter. And if you're not quick to get it in the oven it leaks out through the base/sides of the cake tins. But absolutely gorgeous - went down a bomb. So glad I have a lot of raspberries on the allotment and the supermarket were doing a deal on own brand cream cheese!

missychocco's picture
4

Looks gorgeous and tasted gorgeous however it taste little bit sour. Im not sure where i have gione wrong as i followed recipe properly.

despinamina's picture
5

went down a storm!! So easy to make!

nasus's picture

This was really lovely. I made it for our B&B guests and they loved it. Is it possible to freeze it?? I made too much!

oprahg's picture
5

amazing cheese cake ive made this a few times now and each time its got better, try adding a little lemon zest into the mixture next time you make it, adds just a little something to the taste :)

titchychef's picture
5

I made this at a family BBQ but doubled the biscuit mix and split the mix for 2 smaller tins, the cheesecake was fantastic I used blueberries, a vanilla pod and lemon zest, plus a naughty berry and vodka compote for the adults to drizzle over their slice :-D

sploshawott's picture

This cheesecake is very tasty

emmyd89's picture

gorgeous! very easy too. not too keen on the raspberry sauce though

PurpleBee's picture
5

a.m.a.z.i.n.g

sarahmtango's picture
5

Absolutely delicious. I love baked cheesecakes but this one was the best ever and went down really well with all the family. The raspberries give a really fresh summery twist. I used a mix of full fat and low fat cream cheese and increased all the quantities by 25% to fit a 10 inch tin. It turned out really well and I'll definitely make it again for a special occasion.

shawski's picture
5

Makes a delicious cheesecake. I usually double the biscuit base and I used blueberries instead of raspberries for a change today and it was really yummy! It looks fantastic for dinner parties and people are always amazed when I say that I made it myself! Great recipe!

swetmanje's picture
4

This cheesecake was delicious, everyone loved it and so easy to make. The base was slightly too crumbly, perhaps needs a tad more butter to bind.

keanycart's picture

The best ever cheesecake recipe, rivals any cheesecake I've ever eaten.

Sometime's I remove the raspberries and replace with fresh lemon juice (to taste) and Wow party on my tongue!!!

carldemarco81's picture
5

I have made this about 4 times now, each time it just gets better and better, I usually leave it in the oven cooking for 50mins then leave it in a closed oven for about 45/50mins with the oven switch off of course....gives it time to settle and as someone has already commented, I have added a vanilla pod seeds as well as the drops, gives it that extra wow factor, also I double up on the buscuit base, cause the 8 biscuits as per recipe is not enough...I also recommend using ginger biscuits with crushed hazelnuts, it's just different from the average digestives....I have also just made another, with strawberries to see how that turns out! With also mix of buscuit base, digestives and a caramelised coffee buscuit base. It's lovely. But defiantly this is a great cheesecake.

susanfarrell's picture
5

Very simple recipe, tastes amazing. No need to say more!!

sanaindaclub's picture

Forgot to rate!

sanaindaclub's picture

What a awesome looking cheescake! Haven't tried any yet but will do soon as its cooling in the tin! Word of advice, use more fruit! I used about 100 grams for the coolie and it made about 3 good tbsp. However, i put in around 250g for the cheesecake and it was perfect. 150 is defo not enough...

redsoniac's picture

Made this for my mums work place which is a charity. The feedback was immense! Some said that it was the best cheescake they had ever tasted! Bonus, considering its the first time I have ever made cheesecake before. I sure will have this recipe stored to make again and again in the future.

catmeena's picture
5

Great easy recipie! I make it a day in advance, take out of the fridge right before seving, crumble some chocolate flake on top with fresh raspberries, then heat the raspberry sauce up and pour all over right before serving, the chocolate gets melty om nom nom nom

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