Raspberry Cheesecake Squares
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
15
- For the cake
- ½ cup unsalted butter (scant)
- ½ cup caster sugar (scant)
- 4 eggs (lightly beaten, at room temperature)
- 1 cup all-purpose flour (scant)
- 1 tsp Baking powder
- pink Food coloring
- 1 Tbsp Shredded coconut
- For the filling
- 1 cup cream cheese
- ½ cup caster sugar
- 1 egg (lightly beaten)
- 1 cup Raspberries
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease an 18cm|7" deep square cake tin and line the base with non-stick baking paper.
2.
Beat together the butter and sugar in a mixing bowl until pale, light and fluffy.
3.
Gradually beat in the eggs, adding a tablespoon of the flour with each addition.
4.
Sift the remaining flour and baking powder together over the bowl, then fold into the butter mixture until well combined.
5.
Put half the mixture into another bowl and stir in a few drops of food colouring and the coconut.
6.
Pour the plain mixture into the tin and smooth the top. Bake for about 15 minutes until lightly golden. Remove from the oven and leave to cool.
7.
For the filling: beat together the cream cheese, sugar and egg until blended. Stir in the raspberries.
8.
Spoon evenly over the baked sponge.
9.
Put the pink cake mixture into a piping bag and pipe in lines over the filling.
10.
Bake for a further 15-20 minutes until the cake and filling are set. Cool in the tin for 30 minutes, then chill for 30 minutes before cutting into squares.
