Baked cheesecake with raspberry sauce

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Today I'd like to share a recipe for a heavy, solid, slightly citrus baked cheesecake covered in sweet raspberry sauce. It's a perfect recipe for the looming raspberry season.


The cheesecake is very easy to make - you won't even need an electric mixer as everything can me done with a whisk and a spatula. The light lemon flavour is refreshing, while the sweetness of raspberry sauce goes perfectly with citrus notes.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Cheesecake

  • 1 kg creamy cheese, such as blended curd cheese or drained ricotta
  • 150 g unsalted butter
  • Juice of 2 lemons
  • Zest of 2 lemons
  • 8 eggs
  • 80 g cornflour
  • 4/3 cup (~160 g) icing sugar
  • 2 tbsp (~20 g) semolina
  • 300 g raspberries

Sauce

  • 325 g raspberries for sauce
  • 70 g sugar
  • 175 g fresh raspberries

Method

  1.  Transfer 1 kg creamy cheese into a large bowl. Crush cheese with a spatula until it becomes smooth. Add 150 g cool melted butter, freshly squeezed juice of two lemons and freshly grated zest of two lemons. Stir the contents of the bowl through with a whisk, only until they combine.
  2. Add eggs to the batter. Add 8 large eggs one at a time, mixing them carefully in only until you can no longer see each egg. Don't put too much air into the batter.
  3. Once all the eggs are in, add 80 g cornflour to the cheese batter. Mix the cornflour in only until you can no longer see it.
  4. Next, add 160 g icing sugar and 2 tbsp semolina. Once they are mixed in, add 300 g fresh raspberries and fold them in gently with a silicone spatula.
  5. Transfer the batter into a round baking tin, 23 cm in diameter. Its bottom should be lined with baking paper, while the sides should be greased and covered in semolina. Spread the batter in the tin and even out the top with a silicone spatula.
  6. Bake the cheesecake in an oven preheated to 180 deg C (no fan) for 60 minutes.
  7. While the cheesecake is baking, prepare raspberry sauce. Put 325 g raspberries and 70 g fine white sugar into a medium pot. Cook the contents of the pot for a few minutes, until berries disintegrate and sugar dissolves. Keep stirring as you are cooking the sauce to prevent sugar and fruit from burning. Take raspberries off heat and pass them through a fine sieve to remove seeds. Return sauce to the pot and cook for a few minutes until it visibly thickens up and reduces by about 50%. Once the sauce thickens up and becomes syrupy, take it off heat, pour it into a medium bowl and and set it aside to cool completely.
  8. After 60 minutes the cheesecake should be ready. Turn off the oven, wedge the door ajar and cool the cheesecake in the oven for 2 hours, until it sets. Take it out of the oven and and cool to room temperature on a worktop. Finally, put it into a fridge for at least 4 hours, or best overnight.
  9. On the next day, add 175 g fresh raspberries to cool raspberry syrup. Stir them gently through the syrup to cover them in sauce. Serve cheesecake slices covered in raspberries and syrup.
  10. Enjoy!

Approximate nutritional value

100 g

  • 232 kcal
  • Carbs: 23 g 
  • Fat: 13 g
  • Protein: 8 g
  • Fibre: 3 g

1 slice (recipe makes 16 slices)

  • 328 kcal
  • Carbs: 38 g 
  • Fat: 16 g
  • Protein: 10 g
  • Fibre: 6 g

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