With the raspberry season fast approaching this amazing simple cheesecake recipe is perfect for this time of year. You can make this cheesecake any time of the year using frozen raspberries. A crispy biscuit base topped with a silky smooth vanilla cheesecake. raspberry compote, crumble, and raspberry sorbet.
400g Digestive Biscuit Crumb
150g Melted Butter
1500g Cream cheese
1 Vanilla pods
250g Raspberry puree
5g Stabilizer - Optional
250g frozen or fresh strawberries
70g caster sugar
10ml lemon juice
110g Demerara sugar
220g Plain flour
Firstly make the raspberry sorbet, place all of the ingredients into a pan and gently whisk over a medium heat until all the ingredients dissolve and the mix is smooth. Cooldown and leave to rest for at least 4 hours. Churn in an ice cream machine until thick and smooth. Place in the freezer to firm for at least 1 hour before serving.
You will need a square 200mm x 200mm pastry ring for this cheesecake. You can use any shape of the ring, I find you get the most portions and least waste with a square frame. First make the biscuit base, Line a baking tray with baking paper, and preheat the oven to 160c Place the pastry frame on top. Melt the butter gently & blitz the biscuits to find a crumb. Mix the two together while the butter is still hot. Turn the mix into the frame and using the back of a spoon evenly spread the biscuit mix filling the full base of the frame.
Bake @ 160c for 8-10 minutes until a dark golden brown. Whisk 1 egg until combined, using a pastry brush gently brush the biscuit base, be sure to fill any gaps around the edge of the base. This will stop the cheesecake mix from escaping the base of the frame.
While the base is cooling make the cheesecake filling. Heat the oven to 120c then mix the cream cheese, sugar, cornflour & vanilla until smooth. Add the eggs and mix until combined. Once the base is completely cooled pour on the cheesecake filling tapping the tray gently to even the top bake @ 120c until the center of the cheesecake reaches 77c. Baking low and slow to this temp gives you a silky smooth cheesecake. The cheesecake may still be very loose when it comes out of the oven but don’t worry this will firm up as it cools. Cool at room temperature for 30mins before placing it in the fridge. If you place directly into the fridge it will set and crack.
For the crumble preheat the oven to 180c & line a tray with baking paper. Place all the ingredients into a bowl and rub together between your fingers until you have an even fine crumb. Turn out onto the lined tray & bake @ 180c for 5mins remove from the oven and mix on the tray, repeat these steps until the crumble is dark and golden.
Finally for the raspberry compote, place half of the berries, sugar & lemon juice into a pan, place over a medium heat until the juices start to run from the berries. Add the remaining berries and cook for a further 5mins until the sauce is thick.
Using a hot knife cut the cheesecake into 3cmx10cm rectangles. Place the cheesecake just off center of the plate, take 3 fresh raspberries and mix in a bowl with some of the compote being sure to coat well. Place the raspberries on top of the cheesecake letting some of the raspberry liquid drip down the side. Place a little pile of crumble in front of the cheesecake for the sorbet to sit on, sprinkle some extra crumble over the top of the cheesecake. Arrange some lemon balm on top of the cheese and finally finish with a scoop of raspberry sorbet.