Raspberry cheesecake

 ingredients

200 g digestive biscuits

100 g melted butter

500 g cream cheese

200 g sugar

15 g flour

3 eggs

150 g Sour Cream

A teaspoon of vanilla extract

150 g berries

2 tablespoons raspberry jam

How to prepare raspberry cheesecake

Preheat the oven to 160 degrees Celsius, then cover a cheesecake mold with parchment paper.

Grind the biscuits until they are smooth, then mix them with melted butter, put them in the mold and press them until they are smooth.

In a bowl, mix cream cheese, sugar and flour.

Add the eggs one at a time, making sure each egg is well incorporated before adding the next.

Add sour cream and vanilla extract, and mix well until the mixture becomes smooth and creamy.

Pour the mixture over the biscuit base in the mold.

In a blender, mash the berries and raspberry jam, then spread it over the cream cheese layer, and using a knife and using the letter S, create a marble effect.

Bake the cheesecake for an hour, then leave it to cool in the open oven.

Place the blueberry cheesecake in the refrigerator for at least 4 hours, then serve it cold