Raspberry cheesecake

An oven-baked cheescake, highly addictive, beware.

Ingredients

• 340 g raspberries
• 50 g granulated sugar
• 60 mL water
• 1 tablespoon lemon juice
• 170 g graham crackers
• 100 g unsalted butter
• 680 g cream cheese
• 120 g sour cream
• 3 large eggs

Instructions

1. Combine your raspberries along with the sugar, lemon juice and water over low to medium heat.

2. Let it simmer until the sauce thickens.

3. Melt the butter in the microwave for 30 s.

4. Crush your graham crackers into powder and mix the melted butter into it. Spread and compact homogeneously over the springform base.

5. Mix the cream cheese and sour cream. Avoid clumps.

6. When smooth, add the lightly beaten eggs to the mixture and mix until smooth. Pour carefully on top of the crust base.

7. Bake for 15 min at 180 °C in the oven. Take out and leave the springform pan to cool down.

Tips

1. Keep the cheese at room temperature for easier mixing.