Strawberry & Raspberry Cheesecake

Name: Strawberry & Raspberry Cheesecake
Yield: 12 slices
Cuisine: British
Ingredients: 200 g Digestive Biscuits; 100 g Cookies; 1 tbsp sugar; 3 tbsp butter; Cinnamon Powder; 900 g cream cheese; 220 g golden caster sugar; Juice of one lime; 2 tbsp vanilla extract; 3 eggs; 400 g strawberries; 100 g raspberries; 200 g sugar; Juice of two limes

Eduardo Carrara de Araujo @educarrara

Bristol, UK

First time we tasted this recipe it was made by a cousin of a couple of friends in a new year's eve a couple of years ago.
The recipe was amazing, this was our first try. Still awesome!

Eduardo Carrara de Araujo @educarrara

Bristol, UK

First time we tasted this recipe it was made by a cousin of a couple of friends in a new year's eve a couple of years ago.
The recipe was amazing, this was our first try. Still awesome!

Saved

Ingredients

12 slices

Crust
200 gDigestive Biscuits
100 gCookies
1 tbspsugar
3 tbspbutter
Cinnamon Powder
Filling
900 gcream cheese
220 ggolden caster sugar
Juice of one lime
2 tbspvanilla extract
3eggs
Jelly Topping
400 gstrawberries
100 graspberries
200 gsugar
Juice of two limes

Saved

Steps

1

Prepare a spring form cake tin putting a foil of cooking paper in the base and trimming any excess.
2

Pre heat the oven to 180C/160C or 4 on gas. Make sure the shelf is in the middle of the oven.
3

Turn the biscuits and cookies into fine crumbs.
4

Melt the butter and add it to the crumbs, also add the sugar and the cinnamon. Mix it well until the mixture is evenly moistened.
5

Put the crust mixture into the tin pressing against the base and making sure to distribute it evenly in the tin.
6

Bake the crust for 10 minutes and let it cool in a wire rack.
7

For the filling, increase the oven to 220C/200C or 7 on gas.
8

Start mixing the cream cheese until creamy for about 2 minutes. (medium to low speed)
9

Continue to mix and gradually add the sugar, lime juice, the vanilla extract and the eggs. (low speed)
10

Finish whisking until all ingredients are blended, but don't over-beat. The batter should be smooth, light and somewhat airy.
11

Brush some butter in the sides of the spring form tin and add a baking sheet. Pour the filling in, sunk any lumps with a knife and bake it for 10 minutes.
12

Reduce oven temperature to 110C/ 90C or gas ¼ and bake for 25 minutes more.
13

Turn off the oven and leave the door slightly open and let the cheesecake cool inside it for 2 hours.
14

For the topping, in the hob in a low temperature mix the strawberries, raspberries, lemon juice and sugar. Mix it until it is jelly liquid. Let it cool.
15

When the cheeecake is cool spread the topping on top of it over to the edges.
16

Cover it with foil and refrigerate for 8 hours or over night.
17

Run a round-bladed knife around the sides of the tin to loosen the edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the paper out from underneath.
18

Ready!