Tuesday, January 20, 2009
I republish this cake again, because i entered the Click event for January. Click is a monthly food fotography ( but I'm not always participate), with Bee and Jai as the hosts. This Month theme is Red, will be lucky if i win :).
Cheesecake is my favorite dessert of all, any kind of Cheesecake will do :). I found one nice from McD around here, Called Mango Chessecake with macadamia, those three are the best match, so heavenly!!.
Some place, they served the cake in a big pieces, which is too much for me (good for sharing), and some place served very tiny but expensive :( .
After i search the recipe i found this from Donna Hay book, but i used wrong size of tin, so my cheesecake ended up smaller that what Donna suggested, and i got some left over cheese batter, then i baked with my other tin (without biscuit base).
By the way, i can't spend too much time anymore in front of my Notebook, cos my back started to give me a problem :(
Cheesecake With Crushed Raspberry
Crushed Raspberry sauce:
200 gr frsh or frozen raspberry
1 cup sugar
55g plain sweet biscuits
1/3 cup almond meal ( ground almonds)
30g butter, melted
600g cream cheese, softened
3/4 cup sour cream
1 cup caster sugar
1 tsp vanilla extract
Preheat the oven to 200°C. To make crushed raspberry sauce, place the raspberry in an ovenproof dish and sprinkle with sugar. Bake for 15 minutes or until mixture is syrupy. Set aside.
To make the base, process biscuits in a food processor until finely chopped. Add the almond meal and butter and process until combined.
Grease 6 x 3/4 cup (185ml) capacity non stick muffin tins. Line each tin with 2 intersecting strips of non-stick baking paper. Press the crumb mixture into the bases of the tins and refrigerate. Preheat the oven to 140°C.
To make filling, process the cream cheese, sour cream, eggs, sugar and vanilla in a food processor until smooth. Pour mixture over bases and bake for 30 minutes. Chill, serve with raspberry sauce. Makes 6