RASPBERRY CHEESECAKE RECIPE

Rasperry Cheesecake Recipe

Delicious and easy dessert for summer entertaining

Cheesecake is very popular recipe in England, especially the raspberry, lemon or toffee flavours. I learned to love this dessert either for celebrations or in a small pot for a snack. It’s easy to make, quite filling and looks amazing on the table. Yesterday I picked some delicious homegrown berries in the garden and decided to make a berry cheesecake today for a special occassion. It doesn’t take long and will do beautifully as a party cake. I’m a big fan of homemade recipes because there is such sense of effort to them. Plus you can pick really good quality ingredients to use. Sometimes, cooking feels like a historical drama where women wore cotton aprons, hats and cooked in copper pots on an open fire. It’s a lot of hard work as I know well enough (you can see pieces of our countryside life on our new Instagram profile). Yet, there is something so poetic about the simplicity of growing food, cooking from scratch or mending clothes by hand.

Cheesecake recipe with homegrown raspberries

The berries I picked for the cheesecake recipe are homegrown raspberries and wild berries. I’ve recently used them for the healthy watermelon pizza amazing for a kiddy party. It’s been raining a lot lately, in between the hot days so the fruit has been ripening fast. Freshly picked fruit can be eaten as it is, added to full fat greek yoghurt and honey for breakfast or cooked as homemade jam. I also use it to make healthy smoothie snacks. Smoothies are amazing because you can use both fresh and frozen fruits! If you have any leftover berries you can always freeze them and just add them right to the blender with a frozen yoghurt! But now let’s get on with the homegrown berry cheesecake!

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Raspberry Cheesecake Recipe

Preparation time: 15 minutes
Baking: 60 minutes at 165 degrees
Cooling: 2 hours in a freezer or overnight inside the fridge
Serves: 4 – 6

You’ll need:

• 500g of Philadelphia cream cheese
• 1 pot of soured cream
• 4 tbl spoons of sugar
• 1 sachet of vanilla-infused sugar (alternatively a vanilla pod or a teaspoon of vanilla extract)
• 4 fresh eggs
• 1/2 lemon
• 1 large pack of basic digestive biscuits
• 3 tbl spoons of unsalted butter
• a bowl of freshly picked berries (raspberries, wild strawberries, blackberries, etc.)
• 3 teaspoons of icing sugar to sweeten the berries
• edible (strawberry, raspberry, mint, etc.) leaves for decoration
• pie baking tray with removable bottom

Instructions

Preparing the the raspberry cheesecake recipe

Firstly, crush the digestive biscuits in a blender or by hand into smooth crumbs. Put the crumbs into a bowl, add 1 tbl spoon of sugar and melted 3 tbl spoons of the butter. Mix the ingredients and scoop the mixture out into a pie baking tray. Use a table spoon to press the mixture around the bottom of the baking tray creating an even solid crust. Make sure the crust is slightly higher towards the edges. You can bake the crust on it’s own for about 5-10 minutes but it isn’t necessary.

Then put all cream cheese into a bowl, add whole pot of the soured cream, 3 tbl spoons of sugar, a sachet of vanilla sugar, lemon juice and 4 eggs. When I first made this recipe I followed different advice that says to beat the whites separately and fold them into the mixture. I would not recommend this again, instead just mix 4 eggs into the mixture directly (or 3 eggs and 1 egg yolk to stop the cream from being too runny). Mix everything together until you get a nice vanilla colour thick-ish cream. Scoop the cream out on top of the crust and smooth out with a spoon.

Baking the cheesecake

The best way to make a cheesecake is to bake it in a water bath. To do this use a wide and thick alluminium foil to cover the baking tray from the outside. Ideally use two layers and make sure there are no holes or spaces that would allow the water to ruin the cheesecake. Place the covered baking tray inside a bigger square baking tray and pour a cup of water around. Bake this way in the oven at 160 degrees (325F) for about an hour. Then turn the oven off and leave the cake inside to set until the over cools off.

Raspberry layer

The raspberry cheesecake usually has a layer of jelly-like fruit at the top. This fruit layer is usually cooked which also helps to preserve it for longer. However, I like to use the raspberries as they are only sweetened with about 3 teaspoons of icing sugar. Mix then sugar into the raspberries and spread them on top of the set cheesecake. Raspberries like this will only last a couple of days but the cheesecake is usually eaten quickly anyway! After putting the cake on top of the baked cheesecake – do make sure you let the cake set in the fridge overnight. Alternatively, put the cheesecake inside the freezer for at least a couple of hours.

Adjustments

I’ve made some adjustments to my raspberry cheesecake than you can see in the recipe. As I don’t like the cream to be too thick and heavy, I only used about 250g of the Philadelphia cream cheese, 3 tbl spoons of sugar and 3 eggs. The rest remained the same but as you can see – the cream layer isn’t so overwhelming. If you like the cheesecake to be ‘full fat’, simply double the amount of cream cheese and add an extra tbl spoon of sugar and 1 egg (or 1 egg yolk).

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