For the base;
- 200g disestive biscuit crumbs
- 100g melted unsalted butter
- 2 tablespoons golden caster sugar
For the filling;
- 500g cream cheese
- 150g golden caster sugar
- 284ml double cream
- 4 tablespoons plain flour
- 2 teaspoons vanilla
- 4 eggs
- 100g fresh raspberries
Recently, I partnered with AEG to create some delicious recipes in one of their awesome SteamBake ovens! This Baked Raspberry Cheesecake is, to me, the epitome of summer. A nice large slice of this cheesecake paired with an equally large glass of Pimms is the perfect way to end a sunny day.
As well as this Baked Raspberry Cheesecake, I’ve also made Lemon & White Chocolate Muffins and a Sun-Dried Tomato & Parmesan Loaf! I’ve been using my oven for about a month now but this was my first time trying out the SteamBake function. I’m pleased to report it was super easy to use. Just pour the water into the well, select the SteamBake function and let it work its magic!
Lastly, add in the raspberries. Whisk on a high speed for small pieces or fold in to leave big chunky pieces.
Pour this on top of your buttery biscuit base and bake at 140C for 1 hour 30 minutes. Then turn the oven off and leave the cheesecake in there to continue baking and cool for another hour.
You can ready my full review of the AEG StemBake oven here.
This recipe once baked, will last in an air-tight container in the fridge for 2-3 days.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!