Cheesecake. Cheesecake happened yesterday. I blame my housemate entirely for this one. He made Eton mess for a pot luck dinner the other night and had a packet of raspberries going spare, which he kindly donated. I have to admit, I was running a little low on baking willpower but that was the kick I needed. What do I have on the to-do list that uses raspberries in some way? Ah. Time to get the courage to finally try making a cheesecake!
I think we can count this one as a success. I had a couple of small issues, but I’m writing them off because it’s my first attempt at cheesecake. The recipe made a lot. So much so, that I had to fill a loaf tin with it too – although this is most definitely my fault for not twigging that my circular cake tin is probably not 20cm, like the method suggests. I also didn’t appreciate just how long it would take… There are a few elements that require some preparation, like lime zest and melted white chocolate, as well as long baking-resting-cooling times. But again, I think it took so long because I’d filled my tin up to the brim. Oops.
Also, does anyone know how to stop the base from going soggy?
…yeah – note to future self: if making cheesecake, start in the morning! So, here we are: a fairly faithful adaptation of Sam Stern’s raspberry ripple cheesecake.
- 225g ginger biscuits
- 50g butter
- 115g raspberries
- 2 tsp caster sugar
- 900g cream cheese at room temp.
- 225g caster sugar
- 2 tsp vanilla extract
- 125ml double cream
- 200ml sour cream
- 4 tbsp plain flour
- 1 tbsp cornflour
- 4 eggs
- 2 limes – their zest + juice (approx. 50ml)
- 50ml lemon juice
- 255g white chocolate
Leave the chocolate to melt in a heat proof bowl over a pan of simmering water. Beat the eggs in a separate bowl and add them to the cream cheese mixture, along with the lime zest, lemon and lime juice; stir gently until combined. When the chocolate has melted, leave it to cool down a little, before adding it to the mixture.