Step 1
Before cooking, wash your hands and put on an apron. Step 2
Count out the biscuits them put then in the bag. Loosely holding the open end of the bag, bash the biscuits to crumbs with the rolling pin. Remember, be careful and don't bash too hard!Step 3
Put the crushed biscuits into a bowl and add the melted butter (ask a grown-up to melt it for you). Stir with a spoon. Step 4
Spoon the biscuit mix into 4 ramekin dishes, making sure that they each get about the same amount. Use your thumbs or the back of the spoon to press down the mixture to form a base for your cheesecake. Step 5
Put an equal amount of raspberries on to each of the biscuit bases. Weigh the soft cheese and put it into a clean bowl. Break the egg in to a cup and mix it with a fork. Add to the soft cheese. Add the vanilla extract and sugar and mix well using a fork.Step 6
Using the 2 spoon method with dessert spoons, you can now add some mixture to each dish until you have used it all up. Use a spatula to help you get all the mixture out of the bowl. Put the ramekins on to a baking tray. Step 7
You will need to ask a grown-up to help with this part. Put in a preheated oven for 20 minutes at 180 °C fan/200°C/Gas 6 until lightly golden brown and just set in the middle. Step 8
Serve with some extra raspberries
Try out this scrumptious Hide and Seek Cheesecake. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 minutes
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