Recipe by: @withlovefromthetwins
Ingredients For The Crust
200g Marie biscuits (or crackers of choice)
8 Tbs unsalted butter, melted
Ingredients For The Cheesecake Filling
500g cream cheese, softened
2 Tbs plain Flour
1 tsp vanilla extract
1 & 1/2 cups castor sugar
Zest of 1 Lemon
3 large eggs
Ingredients For The Compote
2 Laager Cranberry and Wild Cherry Rooibos teabags (cut bags open and remove leaves)
1 cup Raspberries
1/4 cup castor sugar
Method
- Preheat oven to 180 degrees Celsius
- Prepare a round 20cm baking tin, lightly butter and lay with baking paper
For the biscuit base:
- Blitz the biscuits until you get fine crumbs
- Add butter and blitz until biscuits resemble wet sand
- Press the mixture in the bottom of the pan and flatten
For the Filling:
- In a mixing bowl, beat the cream cheese until it’s smooth
- Add flour and mix in, then add vanilla, castor sugar and lemon zest
- Beat until combined. Pour into prepared crust and bake for 55 minutes. The mixture should jiggle slightly when you shake the pan
- Cool then set in the fridge for about 4 hours.
For the Compote:
- In a saucepan, add the berries, loose tea leaves and sugar and simmer for a few minutes until the sugar has dissolved
- Remove cheesecake from the pan and top with compote. Enjoy!
Have you got it at home?
- 200g Marie biscuits (or crackers of choice)
- 8 Tbs unsalted butter, melted
- 500g cream cheese, softened
- 2 Tbs plain Flour
- 1 tsp vanilla extract
- 1 & 1/2 cups castor sugar
- Zest of 1 Lemon
- 3 large eggs
- 2 Laager Cranberry and Wild Cherry Rooibos teabags
- 1 cup Raspberries
- 1/4 cup castor sugar