Raspberry Cheesecake 覆盆子芝士蛋糕

Biscuit base

• 100 g marie biscuits or digestive biscuits
• 80 g melted butter

Cheese filling

• 3 egg yolks used large eggs
• 250 g cream cheese
• 20 g caster sugar
• 65 g dairy whipping cream
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 3 egg whites
• 35 g caster sugar
• raspberry jam for piping

• Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use. Preheat oven to 160 deg C.
• Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and vanilla extract and lemon juice, mix well .
• Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
• In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
• Gently pour cheese mixture into prepared cake pan  (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan). Steam bake cheesecake in the preheated oven for 20 minutes till the surface semi set. 
• Fill chilled raspberry jam into piping bag.  Take the cheesecake out of the oven after 20 minutes of baking. Then pipe polka dots on cheesecake and bake for another 40 minutes until set. 
• Remove cheesecake from pan after cooling. Chill cheesecake in the refrigerator for a few hours before serving.