How to Cook a Raspberry Cheesecake

Bake an easy and delicious cheesecake. (This guide is for a school project and has additional work at the end)

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How to Cook a Raspberry Cheesecake Recipe
20 Steps
Ingredients
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1
Pre-heat oven to 190 degrees celsius.

Pre-heat oven to 190 degrees celsius.

2
Grease or line a 20cm springform tin.

Grease or line a 20cm springform tin.

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3
Crush sweet biscuits in a bowl.

Crush sweet biscuits in a bowl.

4
Gently melt butter in a sauce pan.

Gently melt butter in a sauce pan.

5
Slowly add the crushed biscuit and stir until coated in all the butter.

Slowly add the crushed biscuit and stir until coated in all the butter.

6
Spread over bottom of the tin, pressing down with your knuckles to check it is firmly and evenly covering the surface.

Spread over bottom of the tin, pressing down with your knuckles to check it is firmly and evenly covering the surface.

7
Put the cream cheese, eggs, castor sugar and vanilla essence in a large bowl and beat until smooth.

Put the cream cheese, eggs, castor sugar and vanilla essence in a large bowl and beat until smooth.

8
9
Pour mixture over the biscuit base and smooth the top.

Pour mixture over the biscuit base and smooth the top.

10
11
Crush the raspberries through a sieve and stir in the icing sugar.

Crush the raspberries through a sieve and stir in the icing sugar.

12
Spoon the raspberry liquid on top of the cheesecake in various places. Using a skewer or small palette knife, gently swirl through the raspberry patches to make a marbled effect.

Spoon the raspberry liquid on top of the cheesecake in various places. Using a skewer or small palette knife, gently swirl through the raspberry patches to make a marbled effect.

13
Bake in the preheated oven until the cake is a bit wobbly in the centre but not liquid, 20 to 30 minutes should do.

Bake in the preheated oven until the cake is a bit wobbly in the centre but not liquid, 20 to 30 minutes should do.

14
Leave to stand for 20 minutes.

Leave to stand for 20 minutes.

15
Leave in the fridge to set for 6-8 hours or overnight.

Leave in the fridge to set for 6-8 hours or overnight.

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17
Serving suggestion: Serve on its own or with extra raspberries or cream.

Serving suggestion: Serve on its own or with extra raspberries or cream.

18

Safety And Hygiene Issues: ~When cheesecake is cooked, it should be eaten promptly, or cooled, covered and stored in the fridge. ~Food poisoning bacteria grow on some foods such as cheesecakes

19

Finished Product Mark: Me- 8/10 Mum- 8/10 Brother- 9/10 Sister- 9/10

20

Suggestion for improvement: I think I could have cooked it for about 5 or 10 more minutes so the centre wasn't as runny.

Ingredients

85 Grams Butter 
200 Grams Sweet biscuits 
400 Grams Cream cheese 
2 Large Eggs 
140 Grams Castor sugar 
1 Teaspoon Vanilla extract 
1 Punnet of raspberries 
3 Tablespoons Icing sugar 
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