Raspberry Cheesecake

A while ago, Kraft had this promotion at supermarket that if you buy 3 blocks/tubs of cheese from a particular range, you'll receive a free cookbook for free!!! And because of this promotion, I bought 3 blocks of philadelphia light cream cheese! =P

The best way to use up these cheeses is to make a cheesecake! Personally I'm not a big fan of cheesecake, because often I found it too filling and too heavy and I can only have a few mouthful! This time I'm making this cake for fellowship, that means I can only have a few mouthful anyway! hahaha...

This raspberry cheesecake recipe was given to me by a baker friend of mine. Thank you Shae! And ever since this has definitely become my favourite cheesecake recipe! Why?!?! Because this cake has a light and fluffy texture and super easy to make!

Ingredients:

250g Arnotts' Nice (or any other plain biscuits)

100g butter, melted

500g cream cheese

2/3 cup caster sugar

1 tsp vanilla essence

1T lemon juice

4 eggs

handful of frozen raspberries

1) Preheat oven to 180C.

2) Process the biscuits in a food processor (I found this is the quickest, easiest and mess free way of crunching the biscuits. If you don't have a food processor you can crush the biscuits in a freezer bag with a rolling pin) Add in melted butter and stir well.

3) Press the biscuit butter mixture into the bottom and side of the tin, and refrigerate.

4) Beat cream cheese until smooth. Add sugar, vanilla essence and juice and beat well. Add eggs one at a time until smooth. Pour into the prepared tin and sprinkle with raspberries. Bake for 45 minutes or until firm to touch.

This is my absolute favourite cheesecake recipe, it's easy to make and very tasty. The texture is not too heavy, and the raspberries help to balance out the taste of the cheese, making it not too filling. Of course, you can always substitute it with other kinds of berries if you want.

Just a handy hint... after the cake is baked, don't take the cake out straight away, leave it in the oven with the door ajar. This can avoid the cake from collapsing and cracking!

Enjoy!