These delightful cheesecakes are super easy to make and are even easier because they are baked in your steam oven. This recipe is designed to be cooked in ramekins. It makes enough for 4, and they need chilling for at least an hour after cooking.
METHOD
- Blitz biscuits to fine crumb in a food processor, add melted butter and mix well.
- Press biscuit crumb into base of 4 ramekins.
- Place cream cheese, 1/4 cup sugar, lemon juice and rind, sour cream and eggs in a food processor and blitz until well combined and smooth.
- Pour mixture equally divided into ramekins on top of crumb base.
- In a saucepan cook raspberries with remaining sugar until soft
- Stir large tablespoonful of the fruit mixture into the cream cheese mixture of each ramekin in a swirl.
- Cover each ramekin with tinfoil or baking paper
- Set oven to Steam 80C and place ramekins inside, cook for 90 minutes.
- Remove from oven. Filling should be set but slightly jiggly in the centre.
- Chill, and serve topped with remaining fruit mixture.
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Ingredients
100 gm plain biscuits such as digestives or round wine
50 gm butter melted
250 gm cream cheese
1/4 cup caster sugar +1/4 cup more
rind and juice of one lemon
3 T sour cream
2 eggs
1 1/2 cups frozen raspberries
