- 155 grams (5oz) packet gluten-free ginger nut biscuits
- 50 grams (1½oz) butter, melted
- 4 eggs
- ¾ cup (165g) caster (superfine) sugar
- 500 grams (1lb) cream cheese, softened
- 1 teaspoon vanilla bean paste
- 500 grams (1lb) raspberries
- 1Process biscuits to fine crumbs; add butter, process until combined. Spoon mixture evenly over base of a greased 20cm (8in) round springform pan; press firmly with a straight-sided glass or bottle. Place pan on an oven tray; refrigerate until required.
- 2Preheat oven to 160°C/325°F.
- 3Beat eggs and sugar in a small bowl with an electric mixer until thick and creamy. Beat cream cheese and vanilla in a medium bowl with an electric mixer until smooth. Add egg mixture to cream cheese mixture; beat until combined. Pour over base in pan.
- 4Bake cheesecake for 40 minutes or until still slightly wobbly in the centre. Turn off oven; cool in oven with the door ajar. Refrigerate for 3 hours or overnight.
- 5Serve cheesecake topped with fresh raspberries.
You can serve the cheesecake unadorned if you like. Or use it as a vehicle for whatever fruit is in season. Try a mix of figs and blueberries in late summer or a mixture of red berries and cherries.You could swap raspberries for blueberries, if you like. Cheesecake will keep refrigerated for up to 2 days.
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