This is an all-cheese cheesecake, no whipped cream or sour cream in the main mixture, and honestly, I don’t miss it one bit. If you want to read a little more about the origins of cheesecake by the way there’s a whole bunch of information from my last post, which you can find here.
Raspberry and White Chocolate Baked Cheesecake.
300g Light cream cheese
125g Caster sugar (plus 1 tblsp extra)
2 Eggs, separated
200g crushed digestive biscuits
70g salted butter
2 tsp Vanilla essence
125g Good quality white chocolate, melted and slightly cooled
200g Fresh raspberries, washed and dried
Juice of 1/2 lemon
Small carton of sour cream (about 184ml – I threw away the carton so I can’t remember exact ml-age)
– Line a 20cm square tin/medium round tin with removable base with greaseproof paper and butter the sides so the cheesecake doesn’t stick (don’t underestimate this step it’s the difference to a beautiful slab and a mess!) and preheat the oven to 180C/160C (fan)/gas mark 4.
– Begin by melting the butter and mixing it with your digestive biscuit crumbs.
– Press into the base properly until it’s really well compacted, daydream about filling castle-shaped buckets with sand, or whatever you fancy.
– Bake the base for 10-15 minutes (watch it doesn’t catch and burn on any lumps and bumps!) and then remove, leaving it to cool while you do the next bit. Turn your oven down 10C or so – don’t forget!
– In a big bowl, mix the cream cheese and marscapone together until well incorporated, then mix in the eggs, the vanilla, and finally the melted white chocolate.
– Leave that to chill out to one side while you do your egg-thang!
– Using an electric hand mixer (or elbow grease), whip the egg whites until they reach soft peaks. Add in the sugar slowly, whilst whisking, until you get a beautiful shiny stiff peaked, meringue-like texture.
– Mix in two tablespoons of the egg whites to the cheesecake to loosen the mixture. Then carefully fold in the rest, be very gentle, you don’t want to knock out all of the beautiful air you’ve just created.
– Pour into the prepared tin and flatten the surface of the mixture, not just for aesthetic reasons, but so peaks don’t burn before the rest of the cheesecake has had chance to cook, it’s quite a delicate little thing.
– Scatter about a third of your fresh raspberries into the mixture and poke them down a little so they’re almost submerged in the mixture.
– Bake for 25-30 minutes, but after 20 minutes keep a close eye on it. You want a nice light brown bake on it but it needs to still be a little wobbly in the middle. If it’s starting to burn at around 20-25 minute mark, take it out the oven, it’s better for it to be underdone.
– Leave to cool to one side. Don’t worry at all if you have a few nicks and cracks in the surface, it’s incredibly common, the only way to really not get any imperfections is to do a chilled, rather than baked, cheesecake (please don’t use this recipe by the way, it has raw egg and wouldn’t work!). Plus, you’ll be covering them up in a minute so don’t stress you little perfectionists.
– The sour cream topping is really very simple, mix the sour cream, lemon juice and and the extra 1tblsp sugar together and spread on top of the cheesecake, flatten and cover any imperfections.
– Cover tightly with cling film and chill overnight.
– When you’re ready to serve, scatter the remaining raspberries over the top of the cheesecake and cut into squares, rectangles, triangles, stars, dodecahedron, whatever your heart desires.