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10-Minute Raspberry Cheesecake

Her reputation may have been slightly dented over the years - but as far as I'm concerned Delia Smith is stil one of the best and most consistent cooks in the country.This easy recipe features my favourite summer fruit - raspberries:

10-Minute Raspberry Cheesecake
Serves 6

 2 oz (50 g) butter
 8 digestive biscuits
 12 oz (350 g) cream cheese, such as Philadelphia
 2 tablespoons caster sugar, plus one extra teaspoon
 2 large eggs
 3 drops vanilla extract
 1 x 142 ml tub soured cream
 5oz (150 g) raspberries
 1 x 200 g jar ready-made raspberry coulis (I used The English Provender Co. Raspberry Coulis)

Pre-heat the oven to gas mark 4, 350°F (180°C).


First melt the butter, then crush the biscuits to fine crumbs using a rolling pin and combine them with the melted butter. Now press the biscuit mixture evenly over the base of a lightly oiled, 8 inch (20 cm) springform tin. Then in a mixing bowl, beat the cream cheese and 2 tablespoons of caster sugar together until smooth and free from lumps.

Next beat in the eggs and vanilla extract. Then spoon the mixture into the tin, spreading it out evenly, and bake on the centre shelf for 25-30 minutes or until the mixtures feels firm in the middle. The cheesecake will shrink slightly from the sides of the tin but this is normal.

Now turn the heat up to gas mark 8, 450°F (230°C). Spoon the soured cream over the cheesecake, sprinkle on the teaspoon of sugar and bake for 5 more minutes. Remove from the oven and leave to cool. To serve, loosen the base from the side of the tin, and decorate the top of the cheesecake with the fresh raspberries and drizzle over a little of the raspberry coulis. Pour the rest of the coulis into a small jug and serve separately.

How to Cheat Hero Ingredient
1 x 200 g jar English Provender Co. Raspberry Coulis .


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