Recipe : Raspberry Cheese Cake
Preparation Time : 15 min + chilling
Cooking Time : 10 min + standing
Settings : Full-100%, Medium low - 35%
Butter – 50 gms
Shortcake biscuits, finely crushed – 100 gms
Shelled hazelnuts, grated – 25 gms
Cottage cheese – 100 gms
Full fat soft cheese – 100 gms
Sugar – 50 gms
Fresh lemon juice – 1 tsp
Vanilla essence – ½ tsp
Egg, beaten - 1
Corn flour – 1 tbsp
Can raspberries in syrup – 1 x 275gms
Whipped cream fresh mint sprigs
To make the crumb crust, put the butter in a 15 cm (6 inch) diameter shallow loose- bottomed cake dish and cook on full (100% power for 30 seconds or until the butter has melted). Stir in the biscuits and nuts and press evenly into the bottom of the dish. Cook for 1 minute.
Beat the cheeses, sugar, egg, lemon juice and vanilla essence thoroughly together in a blender or food processor or mix by hand. Press through a sieve into a jug or bowl.
Cook the filling on full (100%) power for 30 seconds. Whisk and cook for another 30 seconds. Whisk again, then cook for a further 30 seconds, or until thickened. Whisk and pour the mixture into the crumb-lined dish.
Reduce the setting to medium low (35%) and cook for 4 minutes, giving the dish a quarter-turn every minute. Leave to stand for 15 minutes, and then chill.
To make the topping, blend the corn flour and 2 tablespoons of the juice from the raspberries in a 1.2 litre bowl and stir in the remaining juice.
Cook on full (100%) power for 3 ½ minutes, stirring once, until the mixture thickens to a dropping consistency.
Stir in the raspberries.
Spread the topping over the chilled cheesecake and refrigerate. To unmould, dip the base of the dish into hot water for a few seconds.
Decorate with piped whipped cream and mint sprigs.
Blackcurrants or redcurrants could be used in place of the raspberries for the topping.