Pre-heat oven to 190 degrees celsius.
Grease or line a 20cm springform tin.
Crush sweet biscuits in a bowl.
Gently melt butter in a sauce pan.
Slowly add the crushed biscuit and stir until coated in all the butter.
Spread over bottom of the tin, pressing down with your knuckles to check it is firmly and evenly covering the surface.
Put the cream cheese, eggs, castor sugar and vanilla essence in a large bowl and beat until smooth.
Pour mixture over the biscuit base and smooth the top.
Crush the raspberries through a sieve and stir in the icing sugar.
Spoon the raspberry liquid on top of the cheesecake in various places. Using a skewer or small palette knife, gently swirl through the raspberry patches to make a marbled effect.
Bake in the preheated oven until the cake is a bit wobbly in the centre but not liquid, 20 to 30 minutes should do.
Leave to stand for 20 minutes.
Leave in the fridge to set for 6-8 hours or overnight.
Serving suggestion: Serve on its own or with extra raspberries or cream.
Safety And Hygiene Issues: ~When cheesecake is cooked, it should be eaten promptly, or cooled, covered and stored in the fridge. ~Food poisoning bacteria grow on some foods such as cheesecakes
Finished Product Mark: Me- 8/10 Mum- 8/10 Brother- 9/10 Sister- 9/10
Suggestion for improvement: I think I could have cooked it for about 5 or 10 more minutes so the centre wasn't as runny.
- 85.0g Butter
- 200.0g Sweet biscuits
- 400.0g Cream cheese
- 2.0 Large Eggs
- 140.0g Castor sugar
- 1.0tsp Vanilla extract
- 1.0 Punnet of raspberries
- 3.0Tbsp Icing sugar
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