The Best Raspberry Cheesecake

I was at a great party last night and brought this cheesecake and it went down tremendously well. There is nothing more gratifying than someone saying they don’t like something normally, but that they like this one you have made so much that they want the recipe. This is especially nice as cheesecake doesn’t always work out. It’s got a bad reputation for cracking, collapsing, undebaking, overbaking, burning…in fact I’m pretty sure the few times growing up I ever heard my mother say the word “fuck!” It was when a cheesecake was coming out of the oven.

This makes a very large party sized cheesecake, but if you would like to do the more reasonable home version I suppose, follow this link. I have made a few small changes to my recipe below. The linked recipe has a weirdly small amount of cookie crumbs, and I like to use vanilla sugar ( just pop a slit vanilla bean in a container of sugar and shake occasionally. Keep topping up the sugar, it will keep flavoring and scenting the sugar for years). I also like to whip the egg whites before incorporating as I like to try to get a little lightness into it any way I can.

Baked Raspberry Cheesecake

about 30 digestive biscuits (or half a sleeve)
70g butter , melted
900g cream cheese or 4 packages
3 tbsp corn starch
263g sugar or vanilla sugar
1 tsp vanilla extract
4 eggs, separated
210 ml sour cream
450g raspberries or 3 little grocery store punets
2 tbsp raspberry jam

Heat the oven to 180C/350F. Crush digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with melted butter. Press into a 24cm/10″ springform tin and bake for 5 minutes, then cool.

Beat cream cheese with cornstarch, sugar, vanilla extract, egg yolks and sour cream until light and fluffy (you can use the rinsed food processor for this). Whip the whites until firm and fold into the cheese mixture. Stir in 1 punet raspberries and pour into the tin. Bake for 60 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the oven with the door ajar to cool.

Using the remaining raspberries, keep a few for the top and put the rest in a sieve with the jam and force and stir though. Serve the cheescake with the raspberry sauce and raspberries.

There is no calorie count as it would make your head explode. Besides, raspberry are good for you. Fruit! When you think about it, this is practically breakfast food.


2 responses to “The Best Raspberry Cheesecake

  1. I heard all the raves about your cheesecake at the party last night. Although lactose intolerant, I tried a slice. It was fantastic, and my stomach thanks you!

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