Raspberry Cheesecake Streusel Squares | Baking With Hayley скачать в хорошем качестве

Raspberry Cheesecake Streusel Squares | Baking With Hayley

It was dessert week this week on the #GBBO and so I've decided to make a lockdown-friendly dessert (which means it can be cut up and thrown through friend's windows to get it away from me) from Edd Kimber's new book, One Tin Bakes. For this recipe you will need: 225g unsalted butter, melted (plus a little extra to grease the tin) 350g plain flour 200g caster sugar 1/4 tsp fine salt 4tbsp rolled oats For the cheesecake: 565g full fat cream cheese (room temp) 120ml sour cream (room temp) 200g caster sugar 2tbsp cornflour 2tsp vanilla extract zest of 2 lemons 2 large eggs For the raspberry filling 3tbsp raspberry jam 300g fresh raspberries (I used 225g...) This looks complicated but is ridiculously simple and so delicious! They will also keep for up to 4 days in the fridge...if they last that long! Let me know if you give these or any of my other recipes a go. I hope you are all coping ok with lockdown and finding things to keep yourselves occupied! Have a great weekend everyone xx