My Childhood Favorite: Raspberry Cheesecake
Servings 8 pieces
Ingredients
For the Crust (for a gluten-free option, see notes below):
- 200 g digestive oat biscuits (about 13–14 biscuits)
- 80 g unsalted butter, melted (about 6 tablespoons)
- pinch of salt
For the Filling:
- 225 g labneh or cream cheese (8oz)
- 3 tablespoons honey
- 1 teaspoon vanilla (I like to use vanilla liquid stevia instead of the honey and vanilla)
For the Raspberry Topping:
- 1/4 cup granulated sweetener of choice (I like to use monkfruit sweetener, you can also use white or brown sugar)
- 2 T cornstarch
- 3/4 cup cold water
- 3 cups raspberries (fresh or frozen)
Instructions
For the Crust:
- Place the digestive biscuits in a food processor and pulse until you get fine crumbs. Or place them in a sealed ziplock bag and crush with a rolling pin.
- In a mixing bowl, stir together the biscuit crumbs and melted butter until the mixture resembles damp sand.
- Pour the mixture into the base of an 8in x 8in square dish or pie dish. Use the bottom of a glass or measuring cup to firmly press the crumbs down into an even layer, going slightly up the sides if desired.
- Bake at 175°C (350°F) for 8–10 minutes, then let cool.
For the Raspberry Topping:
- Mix the granulated sweetener and cornstarch in a medium-sized saucepan. Stir in cold water until blended. Add 1 cup of the raspberries.
- Stir over medium heat until mixture thickens and comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly until berries release their juices.
- Remove from heat and stir in remaining berries. Cool to room temperature.
For the Filling:
- Mix labneh or cream cheese, honey, and vanilla in bowl until blended.
- Spread over bottom of cooled crust.
- Cover with berry mixture. Refrigerate 2 hours or until chilled.