BAKED RASPBERRY CHEESE CAKE

The baked raspberry cheesecake is filled with perfect ingredients such as butter, soured cream, cottage cheese and other delicious flavorings. Once you taste it, you will surely crave for more bites. This recipe can be served for all occasions and regular meals as well.

Serves :

Preparation Time :

30 minutes

Cooking Time :

15 minutes

Preparation Method :

To make the base, melt the butter, uncovered, on Defrost for 1½ minutes. Stir in the biscuit crumbs and sugar.
Line the base and side of a 20 cm / 8 in diameter dish with clingfilm (plastic wrap), allowing it to hang very slightly over the edge.
Cover the base and sides with the biscuit mixture. Cook, uncovered, on Full for 2 minutes.
To make the filling: Beat the cheese until soft, then blend in the remaining ingredients except the soured cream.
Pour into the crumb case and cover loosely with kitchen Paper. Cook on Full for 10 - 12 minutes, turning the dish twice.
The cake is ready when the top has risen slightly and is just beginning to crack. Allow to stand for 5 minutes.
Remove from the microwave and gently spread with the soured cream to set on top and even out as the cake cools. Decorate the top with fresh raspberries.