Here is one of my favourite cheesecake, Lemon with Raspberries.
I have always preferred baked cheesecakes as I love the creamy and cakey texture.
I find baked cheesecakes are easier to make compared to non bake, but I know many people are afraid of making this as the method looks complicated.
But if you have tried it once, you will never buy another baked cheesecake again!
You will need an 8 inch spring form pan & a tray to put your cheesecake into bake in hot water.
Line the bottom of the cake tin with parchment paper.
Melted 75g unsalted butter
150g crushed digestive biscuits
Mix the melted butter with the crushed biscuits and make your biscuit base.
Wrap your cake tin with layers of foil and parchment paper so no water can get in the tin when you bake it in the water bath.
Chill in the fridge for 30 minutes.
585g cream cheese (room temperature)
1 tbsp. of plain flour
100g soured cream
Zest of a lemon & juice (use 55ml of the lemon juice)
Raspberries to decorate
Preheat the oven at 180c
In a mixing bowl, place the cream cheese and sugar together and beat till creamy.
Add the eggs one at a time and mix to combine with the cream cheese batter.
Add in the soured cream, lemon juice and lemon zest and mix well.
Put the flour in and whisk till cheese batter is smooth.
Take your biscuit base out the fridge and pour cream cheese batter into the tin.
Level the batter and decorate with raspberries.
Place the cheesecake into a bath of hot water and bake for 1 hour.
The cheesecake would jiggle in the centre when it's done.
Leave in the oven for an hour after you have switched it off with the door slightly ajar.
Take out the cheesecake oven and leave on the worktop until it has completely cooled and wrap cling film over the whole tin and chill over night or for at least 6 hours.
The cheesecake has a firm but soft creamy texture.
This is my favourite cheesecake as it's tangy and refreshing.