Easy Vanilla Baked Cheesecake

A couple of weeks ago I was a guest over at Mine for The Making for Kara's Foodalicious Fridays. I shared this cheesecake which is a favourite recipe of mine and a sure fire winner for any party! The raspberries add a lovely festive touch so it is perfect when you have been asked to contribute something to a Christmas party or BBQ. Here is the recipe and tutorial, hope you enjoy!

Lots of people seem a bit scared of baked cheesecakes, but don't be! I think the most time consuming part of this one is actually the base. The filling is quick and easy and you can make this a day ahead and refridgerate it until you need it - a busy hostess' dream!

First the base - you need:

A 20-22cm (8") springform cake tin
A 250g (9 oz) packet of plain sweet biscuits (cookies)
150g (5oz) melted butter

Prepare your cake tin by lining the base with baking paper.

Use a food processor to whiz up your biscuits (cookies) until you have crumbs. If you don't have a food processor, place biscuits in a plastic bag and bash with a rolling pin until you have crumbs.

Place crumbs in a bowl, add melted butter and stir until combined.

Pour into cake tin and use your fingers to press the crumb mixture evenly around the tin and up the sides to form a shell. Once you have a fairly even shell, place it in the fridge for 30 minutes.

Now the filling - you need:

500g (1.1 lbs) cream cheese (room temperature)
300g (10.5 oz) sour cream
3/4 cup caster sugar
3 eggs
3 tsp vanilla essence
250g frozen raspberries (or fresh or any berries you like)

Preheat your oven to 160 C (320F).

Place your cream cheese, sour cream and sugar in a clean bowl of an electric mixer and mix until combined and smooth. You can also use a food processor.

Add the vanilla and eggs and mix again until well combined.

Pour mixture into your shell.

Bake for one hour. Turn off oven and open the oven door slightly and allow the cake to cool slowly in the oven (this prevents cracking). Sometimes it isn't safe for me to do this as my little ones are around and my oven is positioned under my bench. If you are the same don't worry, we can risk the cracks, it makes it look more rustic and home made!

I pile on loads of frozen raspberries a couple of hours before serving and leave the cake out to bring it to room temperature. As the berries thaw they ooze out their juice which runs into the cake and makes it extra good!  You can use any berries you have available.

You are done and you have a gorgeous cake that everyone will love!