Cheesecake - Sweet Treats - Recipe by ZaTaYaYummy

Blitz digestive biscuit, melted butter, sugar, and salt together until it forms a sandy mixture.

Line and grease an 8-inch springform pan.

Transfer the biscuit mixture into the pan and press firmly.

Put the pan in the fridge to set while making the cheesecake filling.

Preheat the oven to 150C or 130C fan-forced.

Cream softened cream cheese and sugar until combined on medium low speed.

Add in eggs, one at a time, mixing well after each addition.

Add in vanilla extract, plain flour, and melted butter, and mix on medium low speed until combined.

Transfer the cheese mixture into the chilled pan.

Bake in the oven for 1 to 1 hour and 20 minutes.

Let the cheesecake cool in the pan for at least 30 minutes before removing it from the pan.

Let it cool in the fridge for a few hours.

Microwave raspberry jam until liquefied and spread it on top of the cheesecake.

Garnish with raspberries.

To make the glaze, strain apricot jam and water together.

Brush the glaze on the raspberries.

Let it set in the fridge for a few hours before serving.

Equipment Needed

Dietary

Allergens