Ingredients:
· 150 gr biscuits, crushed
· 80 gr butter, melted
· 700 gr cream cheese
· 150 gr caster sugar
· 3 eggs
· 2 teaspoons vanilla extract
· 100-150 gr raspberries, fresh
Instructions:
1. Preheat the oven at 180 C.
2. Crush the biscuits using a plastic bag and a rolling pin or a chopper/ food processor.
3. Mix the crushed biscuits with 80 gr melted butter.
4. Pour the biscuit mixture into the pan and flatten well.
5. Bake for 5 minutes.
6. After 5 minutes, remove the tray from the oven and let it rest.
7. In a mixing bowl, add the cream cheese and the sugar. Mix until incorporated.
8. Then, one at a time, add the eggs and mix well.
9. Add vanilla extract and raspberries. Fold gently with a spatula to incorporate.
10. Pour the cream cheese mixture into the pan. Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
11. Bake for minimum one hour at medium-low heat.
12. After baking, let it cool completely at room temperature.
13. Refrigerate for a few hours at least or (recommended) overnight.
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