Ingredients
- 1 x 23cm sponge base
- 1tsp vanilla bean paste
- Grated zest and juice of 1 lemon
- 200g caster sugar
- 50g corn flour
- 850g full-fat soft cream cheese
- 4 large eggs
- 175ml double cream
- 400g raspberries
- To serve chocolate leaves and coloured cocoa bean spray
Method
Preheat the oven to 160c. Cut the sponge base to a diameter of 23cm i, then slice in half horizontally to form a 5mm thick disc, and place it in the bottom of a spring form 23cm cake tin.
Put the vanilla, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together.
Add the eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.
Pour into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain marie.
Bake for 1¼ – 1½hours, until the top is golden and the cheesecake just set. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate.
Blitz ¾ of the raspberries then top with the remaining raspberries and drizzle over the sauce. Top with chocolate leaves and spray with cocoa butter.
Ingredients
- 1 x 23cm sponge base
- 1tsp vanilla bean paste
- Grated zest and juice of 1 lemon
- 200g caster sugar
- 50g corn flour
- 850g full-fat soft cream cheese
- 4 large eggs
- 175ml double cream
- 400g raspberries
- To serve chocolate leaves and coloured cocoa bean spray
Method
Preheat the oven to 160c. Cut the sponge base to a diameter of 23cm i, then slice in half horizontally to form a 5mm thick disc, and place it in the bottom of a spring form 23cm cake tin.
Put the vanilla, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together.
Add the eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.
Pour into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain marie.
Bake for 1¼ – 1½hours, until the top is golden and the cheesecake just set. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate.
Blitz ¾ of the raspberries then top with the remaining raspberries and drizzle over the sauce. Top with chocolate leaves and spray with cocoa butter.