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Ingredients
for
4
Baked Raspberry Cream Cheese Cake
1 hr 15 min., ready in 3 h. 15 min.
Time:
Ingredientsfor
- For the base
- 1 ¼ cups all-purpose flour
- ½ cup butter (diced)
- ¼ cup sugar
- 1 egg yolk (beaten)
- For the filling
- 7 ozs white chocolate
- 1 ½ cups cream cheese
- 2 eggs
- 2 Tbsps Corn starch
- 1 tsp vanilla extract
- For the topping
- 2 ½ cups frozen Raspberries
- 2 Tbsps Corn starch
- 3 Tbsps sugar
- 1 handful fresh Raspberries
- 2 Tbsps powdered sugar
Preparation
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
2.
For the base: put all the ingredients into a mixing bowl, chop with a knife and then knead to a smooth dough.
3.
Divide into 4 portions, roll each portion into a ball and roll out to 8 cm|3" circles. Place on the baking tray and put an 8 cm metal cake ring around each circle. Press the dough in firmly at the edge.
4.
For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
5.
Quickly beat the remaining filling ingredients together until smooth, then stir in the melted chocolate.
6.
Spread the filling evenly on the 4 bases and bake for 30-40 minutes until just set. Cover with foil if they are browning too quickly. Turn off the oven and leave the cakes in the oven to cool.
7.
Chill the cakes for at least 2 hours in the refrigerator, until completely cold.
8.
For the topping: puree the raspberries and push through a sieve into a pan. Stir in the sugar and cornflour and briefly bring to a boil, stirring constantly. Set aside to cool slightly.
9.
Place each cake, still in its cake ring, on a serving plate. Spread the raspberry glaze on the surface, then carefully loosen and remove the cake ring.
10.
Decorate the surface with fresh raspberries and serve lightly dusted with icing sugar.