1539. Raspberry Dots Cheesecake

I cannot imagine anyone not loving cheesecake. There are so many versions of them, how could anyone not like a single one? This is a fresh raspberry polka dot cheese cake that is convenience at its best: a few cans of this, a packet of that, all blitzed in the blender, pop in the oven and 30 minutes later you've got a cheesecake.

The tartness of the fresh raspberry complements the richness of the cheese, and it looks great too.

Ingredients:

200g cream cheese

1 can thick cream (1/2 cup)

1/2 can sweet condensed milk

1 large egg

1 Tbsp cornflour

1 tsp vanilla

1 pk fresh raspberries

For the base:

200g digestive biscuits

100g butter, melted

Method:

Blitz the biscuits to a powder in a food processor. Drizzle in the melted butter until evenly combined.

Press the crumbs over the bottom of a 9-inch springform pan; set aside.

In a blender, combine the cream cheese, thick cream, sweet condensed milk, egg, cornflour, and vanilla. Blend until combined. Pour this over the prepared base. Dot the surface with the fresh raspberries, only partially submerging them.

Bake in a preheated 350F oven for 25 minutes until cooked through and only barely jiggly in the center.

Allow to cool to room temperature before refrigerating overnight.

صحة و عافية