Ingredients for base:
250g digestive biscuits (milled)
30g brown sugar
125g salted butter (melted)
Ingredients for upper part:
500g cream cheese
250ml UHT whipping cream
100g castor sugar
1/2tsp vanilla essence
30g cornflour (sieved)
4 eggs (lightly beaten)
200g fresh raspberries (i use frozen raspberries)
Method for Base:
Melt the butter and mix in all the base ingredients.
Press firmly into the base of 8"loose-base cake tin.
Wrap the tin with aluminium foil.
Refrigerate until firm.
Method for the Upper Part:
Beat cream cheese until smooth.Add in sugar,vanilla and cornflour.
Add in the whipping cream and beat until thickened.
Add in eggs and mix until just combined.
Pour half of the batter on base.Place some raspberries on the cheese mixture.
Top with remaining cheese filling.
Place cake tin in hot water bath.Bake for 1 hour at 150degreeC.
Turn off oven.Leave the cake in oven for 30 minutes with door closed.
Remove cake and decorate it as desired.
Refrigerate the cake until set.
(recipes adapted from Delicious Cakes by Y3K Publisher)
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