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Baked Berry Cheesecake
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Serve with your favourite fruit coulis and a dollop of crème fraîche.Recipe and Image www.rachelsorganic.co.uk
Baked Berry CheesecakeIngredients
- 60g digestive biscuits
- 50g Dorset Cereals fantastically fruity roasted & toasted muesli
- 50g butter, melted
- 600g soft cream cheese
- 175g caster sugar
- 2 tbsp plain flour or cornflour
- 140g Rachel’s low fat natural bio live yogurt
- drop vanilla extract
- 2 free range eggs plus 1 yolk
- 200g raspberries
- 10g Dorset Cereal’s fantastically fruity roasted & toasted muesli (to decorate)
Method
- Pre-heat the oven to 180°c/gas mark 4
- Crush the biscuits in a food processor or in a plastic bag which is tied and bash with a rolling pin.
- Mix the biscuits with the muesli and butter and press into a 20cm spring-form tin. Place in the oven for 5 minutes, then cool.
- Beat together the cream cheese, caster sugar and flour until smooth, add a drop of vanilla extract. Add the egg(s) and egg yolk plus the yogurt and mix until light.
- Stir in the raspberries and pour into the tin. Sprinkle over the muesli.
- Bake for 40 minutes until set. The cheesecake should have a slight wobble. Leave to completely cool in the tin.
- Before serving dust with icing sugar.
