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 baked 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!
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
Measure out the biscuits
into a freezer bag and bash them into fine crumbs using a rolling pin. Melt the butter
in a saucepan over a low heat and add the biscuit crumbs. Stir to combine and press into the base of a 20cm
tin. Put into the fridge to chill. Playing the Masterchef Buttery Biscuit Base remix
is entirely optional but recommended at this point.
To make the purée, tip the raspberries and sugar into a saucepan and heat very gently. The berries will slowly soften and release their juice; pass this mixture through a sieve and leave until later.
Preheat your oven to around 180 degrees Celsius. Mix together the cream cheese, sugar, vanilla and two types of cream in a big mixing bowl. Add the flours and mix gently.
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.
Retrieve the base from the fridge and pour the cheesecake mixture on top. Drizzle the raspberry purée on top and use a skewer to marble the colours together. Bake for around 45 minutes, until the edges look set but there’s still a wobble in the middle.
At this point, turn the oven off and leave the cheesecake in there to cool down with it, for about an hour. Then open the oven door and run a knife round the edge of the cake; leave it for another hour or so and -eventually- put it into the fridge for a couple of hours to firm up and get cold.