This recipe is actually from BBC Goodfood but there are some ingredients that I've substituted because I do not have them at hand. Nevertheless, the cake is still yummy.
Ingredients:
200g Vollkorn Butterkeks from Aldi
75g Butter, melted
600g Cream Cheese
250g Caster Sugar
200g Sour Cream
2 Sachet Vanilla sugar
3 medium eggs
50g all purpose flour
200g raspberry (I use frozen raspberries)
1 cup sugar
White chocolate shavings for decorations
A tray/dish filled with water (act as bain marie,but placed it on the lower rack)
Methods:
1. Heat your oven to 120C and line your round spring form with a grease paper. (I am not sure what is my springform size, but the one I am using is from Ikea. It came together with a pie dish. So if you have purchased on before, it should be the same size)
2. Crush the biscuits and mix with the melted butter. Push the biscuits into the springform and bake for 10 minutes. Let it rest until needed. Then, place you bain marie in the oven.
3. In a separate bowl, whisk together the cream cheese and sugar until well combined. Next, beat in the sour cream, vanilla sugar and eggs, one at a time. Add the flour and whisk till combine (do not overbeat). Fold 1/3 of the raspberries in and pour the mixture into your springform.
3. Place your springform in the middle rack and bake for 45 mins to an hour (the middle part would slightly jiggles), then turn off the oven. Let it cool in the oven for another hour, then cool at room temperature. Pour the raspberry sauce on top, then the white chocolate shavings. Chill in the fridge overnight.
Raspberry sauce:
Combine raspberries, sugar and water in a saucepan over low heat, cook and stir until everything is well mixed (raspberries break down and sugar dissolves). Remove from heat, strain to remove the seeds and let it cool before pouring onto the cake.
Ingredients:
200g Vollkorn Butterkeks from Aldi
75g Butter, melted
600g Cream Cheese
250g Caster Sugar
200g Sour Cream
2 Sachet Vanilla sugar
3 medium eggs
50g all purpose flour
200g raspberry (I use frozen raspberries)
1 cup sugar
White chocolate shavings for decorations
A tray/dish filled with water (act as bain marie,but placed it on the lower rack)
Methods:
1. Heat your oven to 120C and line your round spring form with a grease paper. (I am not sure what is my springform size, but the one I am using is from Ikea. It came together with a pie dish. So if you have purchased on before, it should be the same size)
2. Crush the biscuits and mix with the melted butter. Push the biscuits into the springform and bake for 10 minutes. Let it rest until needed. Then, place you bain marie in the oven.
3. In a separate bowl, whisk together the cream cheese and sugar until well combined. Next, beat in the sour cream, vanilla sugar and eggs, one at a time. Add the flour and whisk till combine (do not overbeat). Fold 1/3 of the raspberries in and pour the mixture into your springform.
3. Place your springform in the middle rack and bake for 45 mins to an hour (the middle part would slightly jiggles), then turn off the oven. Let it cool in the oven for another hour, then cool at room temperature. Pour the raspberry sauce on top, then the white chocolate shavings. Chill in the fridge overnight.
Raspberry sauce:
Combine raspberries, sugar and water in a saucepan over low heat, cook and stir until everything is well mixed (raspberries break down and sugar dissolves). Remove from heat, strain to remove the seeds and let it cool before pouring onto the cake.
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