Vanilla Baked Cheesecake with Fresh Raspberries

 Okay, so it doesn't get much better than this. Creamy Vanilla cheesecake and Fresh Raspberries. Personally I think baked cheesecake 'takes the cake' over the unbaked variety. I find the latter too sickly, too cloying, too sweet. But the fantastic thing about either Cheescake is the incredible array of flavours you can make. Caramel and Ginger. Cookies and Cream. Chocolate. Choc-Mint. Lemon. Blueberry. Red Velvet. What's your favourite?

 VANILLA BAKED CHEESECAKE WITH FRESH RASPBERRIES


1x Packet plain or Chocolate Chip biscuits, finely crushed
60g Butter, melted

2 X 250g tubs of Cream Cheese (I use Philadelphia)
1 x 250g tub Sour Cream
4 Eggs
3/4 Cup Caster Sugar
2 tbspns Vanilla Essence (or use real vanilla if you're splurging!)

Fresh Raspberries
Icing Sugar

Preheat oven to 150 DegC (not fan-forced)
Combine melted butter with the biscuit crumbs and press into a greased non-stick tin. Refrigerate while you prepare the filling.
Process Cream Cheese, Sour Cream, Eggs, Sugar and Vanilla in a food processor until smooth. Pour onto chilled base. Tap tin lightly to remove any air bubbles. Place in middle of the oven and bake for approximately one hour until the centre still wobbles a little when pan is shaken lightly. Turn oven off and open the door but LEAVE the cheesecake in until the oven has cooled completely. (This helps to prevent the top of the cheesecake from cracking.)
Cool and then refrigerate until ready to serve.
Pile fresh raspberries on top of your cheesecake and then dust liberally with icing sugar.

 Enjoy!