Creamy raspberry cake (Print Version)

# Ingredients:

→ Sweet Dough

01 - 225g of flour
02 - A pinch of salt
03 - 100g of sugar
04 - 1 egg
05 - 100g of cold butter, chopped into pieces

→ Cheesecake Filling

06 - 400g of cream cheese (about 2 cups)
07 - 75g of sugar
08 - 1 packet of vanilla pudding powder
09 - 500ml of milk

→ Topping

10 - 500g of raspberries (fresh or frozen)
11 - 1 packet of clear glaze (optional)

# Instructions:

01 - Mix the cold butter, sugar, flour, salt, and egg until you get a smooth dough. Wrap it up and let it chill in the fridge for at least half an hour.
02 - Line the pan's bottom with parchment paper and grease the edges really well. Make sure the paper stays in place.
03 - Using some plastic wrap to help, roll the chilled dough thin and press it into the prepared pan. Bring it up along the edges to hold the filling in while baking.
04 - If frozen, let the raspberries thaw slightly. If fresh, gently rinse and drain them.
05 - Combine the pudding mix with sugar and milk in a pot. Heat on low, stirring constantly until it gets thick.
06 - Take the pot off the heat and pour the pudding into a mixing bowl. Cover it tightly with plastic wrap to stop a skin from forming. Once cool, gently mix in the cream cheese.
07 - Spread the cheese filling in an even layer over the dough. Top it with the raspberries.
08 - Place it in a preheated fan oven at 180°C. Bake for 45–60 minutes, until the crust is golden, and the middle is slightly jiggly.
09 - For a shiny finish, make the glaze as per the packet instructions and lightly pour it over the raspberries. This helps keep the fruit fresh too.
10 - Allow the cake to completely cool. For the best results, chill it overnight in the fridge before cutting.

# Notes:

01 - This creamy dessert with raspberries tastes great chilled, perfect for an afternoon snack or special occasion.
02 - Frozen raspberries are often cheaper and work just as well for this cake.
03 - Mix the pudding ingredients thoroughly at the start to avoid lumps. Saves time too!
04 - The cake slices more neatly after sitting in the fridge overnight.

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