Ever since the other half finished treatment and started eating again just over 12 months ago, I have made a dessert or cake at least once a week. It has been a trial and error situation sometimes with what he can eat and likes. I have found that he loves a cheesecake of any kind, baked, unbaked whatever.
I have been having an issue with chocolate lately so making thing that I can also eat in small quantities has been an added challenge. I really wanted to make something we could both eat this weekend and as raspberries are in season i though I would give this a go.
Yay my experiment worked! This was a fruity, tasty baked cheesecake!
I did give the blender a go for this instead of the mixer so choose your weapon here and use either.
1 package sweet biscuits, crushed
60 gm butter, melted
2 x 250 gm cream cheese, room temperature
1 x 250 gm mascarpone cheese
250 gm raspberries, fresh or frozen
2/3 cup caster sugar
Add your melted butter to your biscuit crumbs and mix until combined.
Press into your lined spring form tin. I use a glass to press the crumbs down and to the sides.
Place your tin in an oven roasting bag, this will stop the water getting into your tin and you do not need to use foil. 👍 Bake the base at 180 C for 10 minutes to set the crumbs.
Place the raspberries and sugar in either your blender or use a stick blender to puree.
Puree until smooth.
Add your cream cheese and mascarpone to the blender/ mixer and blend until smooth.
Add your eggs.
Blend until smooth and either via the blender or mixer remember to scrape the sides down and give a final mix.
Pour the filling into your base and place in a roasting tin. Fill the roasting tin with boiling water half way up the side of the cake tin. Place in the oven and bake for 1 hour at 175 C. When baked it should be set at the edges and have a slight wobble in the centre. When baked turn off the oven and open the oven door, prop open with a wooden spoon and allow the cheesecake to sit for a further hour. After an hour remove from the water bath, remove the plastic roasting bag and place in the fridge to chill for at least 8 hours or over night.
Decorate with whipped cream and fresh raspberries.