100 g unsalted butter, softened
200 caramelised biscuits
600 g cream cheese
250 g mascarpone
150 g double cream
200 g caster sugar
1 tbsp of plain flour
30 g Taylor & Colledge Vanilla Bean Extract
3 Medium eggs
250 g raspberries
1 tbsp Caster sugar
Step 1: For your baked raspberry cheesecake, pre-heat the oven to 180°C/160°C/Gas Mark 4. Place a baking tray filled about an inch high with water in the bottom of the oven, this creates steam in the oven and helps to prevent the cheesecake from cracking. Line the base of a 10” springform cake tin with parchment paper.
Step 2: Before making your cheesecake, prepare the raspberry glaze. Place half of the raspberries into a small saucepan, add the sugar and simmer over a medium heat for 3 minutes until the raspberries begin to break down. Put the mixture through a sieve to catch the seeds and set aside to cool.
Step 3: Put the biscuits in a food processor and blitz until a medium crumb. If you don’t have a processor, you can place the biscuits in a sandwich bag and crush with a rolling pin. Just be careful that the bag doesn’t split. Melt the butter.
Step 4: Place the crushed biscuits and the melted butter in a bowl and stir together to combine. Then pour into your prepared tin and press down to flatten – top tip: use a potato masher to compact the biscuit crumb and create an even base.
Step 5: Place the cream cheese, mascarpone and double cream into a large bowl and beat until smooth and creamy. Add the sugar, flour and Taylor & Colledge Vanilla Bean Extract and mix until thoroughly combined.
Step 6: Add the eggs one at a time and whisk until all your mixture is combined and smooth.
Step 7: Pour over your biscuit base, spoon the cooled raspberry glaze over the top of your cheesecake and use a cocktail stick to feather the glaze through the cheesecake mixture and create a lovely pattern. Pop it in the oven to bake for 60 minutes until the cheesecake has a browned edge. Turn the oven off and prop the oven door open slightly, leave the cheesecake to cool in the oven for 30 minutes, this helps prevent the top of the cheesecake cracking. After 30 minutes, leave the cheesecake to cool at room temperature in the tin.
Step 8: To remove the cheesecake from the tin, run a knife around the edge to loosen the cheesecake and place on a serving plate.
Step 9: Finally, place the remaining raspberries in the middle of the cheesecake and you’re ready to serve your delicious cake!
- Prep Time: 30 min
- Cook Time: 60 min