Makes: 9 Serves
Easy to Make
Cook: 1 hr
Ingredients
Method
- Preheat oven to 160oC.
- Break digestives into small crumbs and add melted butter and 2 teaspoons sugar into a bowl.
- Add the biscuit mix to a lined and greased springform pan and press down firmly.
- Cook in the oven for 10 minutes and let cool.
- Add the cream cheese (ensure at room temperature) to an electric mixer and mix on medium speed until smooth.
- Slowly add the 1 1⁄2 cups of sugar, a pinch of salt and vanilla essence and mix until combined.
- Add the eggs, one at a time, and stir until combined.
- Pour the filling into the springform pan.
- Whisk the lemon juice and Raspberry Jam together.
- Spoon the mixture on top of the cheesecake, and swirl with a wooden skewer/chopstick.
- Bake in the oven for approximately 60 minutes, until set but wobbly. Add a second small tray to the oven filled with water.
- Once baked, allow the cake to cool completely before storing in the fridge.
- Serve with a very generous drizzle of Chocolate Fudge Topping and fresh raspberries!.
