NYC Baked Raspberry Cheesecake
James is back with another masterclass, this time for perfectly baked raspberry cheesecake. Not a soggy bottom in sight!
Ingredients
For the base
- 160g digestive biscuits or rice crackers, blitzed
- 85g butter, melted – plus extra to grease the tin
- 1 tbs caster sugar
Topping
- 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 sour cream
- 400g raspberries
- Icing sugar to dust
Method
Preheat the oven to 160c.
Blend together the biscuits, butter and sugar. Place it in the bottom of a spring form 23cm cake tin which is lined with greaseproof paper.
Press down lightly. 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 sour cream, whisking until the mixture is smooth.
Pour into the cake tin and tap it lightly to settle the mix top with raspberries.
Bake for 1¼ hours until the top is golden and the cheesecake is just set.
Remove from the oven and allow to cool in the tin.
Remove and place on a serving plate, dust with icing sugar.
Ingredients
For the base
- 160g digestive biscuits or rice crackers, blitzed
- 85g butter, melted – plus extra to grease the tin
- 1 tbs caster sugar
Topping
- 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 sour cream
- 400g raspberries
- Icing sugar to dust
Method
Preheat the oven to 160c.
Blend together the biscuits, butter and sugar. Place it in the bottom of a spring form 23cm cake tin which is lined with greaseproof paper.
Press down lightly. 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 sour cream, whisking until the mixture is smooth.
Pour into the cake tin and tap it lightly to settle the mix top with raspberries.
Bake for 1¼ hours until the top is golden and the cheesecake is just set.
Remove from the oven and allow to cool in the tin.
Remove and place on a serving plate, dust with icing sugar.
