Saturday, 8 November 2014

Baked Raspberry Ripple New York Cheesecake

Two posts within days of each other?! Can this be real? Yes, mainly because I've been at home and so had access to a kitchen and abundant cooking supplies. It's been amazing. I came home to about 5 packs of Philadelphia my mum had bought for making a red velvet cake which never materialised, so I decided a cheesecake would be a good way to use it all up! I was correct (said cheesecake was demolished within a day of me letting my dad near it).

I've seen a lot of raspberry cheesecakes knocking about on instagram recently, and it made me really want to create my own! I wasn't quite sure how to go about it, so I just made a basic vanilla cheesecake and my own improvised version of raspberry puree. I bought frozen raspberries for the puree, and didn't really think about defrosting them until I needed to make the puree. I didn't defrost them, and it turned out fine! This cheesecake is creamy, thick and decadent, but the raspberry cuts through the sweetness to ensure it isn't overpowering - the best combination!

The recipe is adapted from Nigel Slater's Baked Lemon and Vanilla Cheesecake in his 'Real Food' book.

Recipe (serves 8-10):
  • 250g digestives
  • 90g butter, melted
  • 500g full fat cream cheese
  • 250g caster sugar
  • 3 eggs
  • 165ml double cream
  • 1-2 tsp vanilla extract
  • 250g raspberries (fresh or frozen)
  • 1 tbsp icing sugar
  1. Preheat the oven to 150oC, and grease a 23cm springform tin.
  2. Smash the digestives into small crumbs by placing them in a plastic bag and bashing them with a rolling pin.
  3. Mix the digestives and the butter, and flatten into the prepared tin. Put in the fridge while preparing the cheesecake.
  4. Beat the cream cheese and the sugar together until thick and creamy.
  5. Beat the eggs in, one at a time, until well combined.
  6. Pour in the cream.
  7. Mix in the vanilla extract.
  8. Pour the mixture into the tin.
  9. Blend the raspberries with 1tbsp of icing sugar (and some water if frozen) until smooth.
  10. Lightly dot the raspberry mixture around the top of the cheesecake mixture (you will not use all of the puree).
  11. Swirl the dots into the cake with a skewer, and decorate with a few raspberries if desired.
  12. Cook in the oven for 1 hour 15 minutes, or until the cheesecake is lightly golden and slightly wobbly in the centre.
  13. Leave to cool (and refrigerate overnight if possible).