Baked New York raspberry cheesecake

Baked New York raspberry cheesecake

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

New Yorkers get this right, and their cheesecake should only be changed in terms of the flavouring. Don’t tamper with something that works! It’s best to serve this at room temperature, as I find that straight from the fridge it’s a bit like listening to your bank manager – hard work and not very pleasant!

Ingredients

Quantity Ingredient
1 x 23cm sponge base
1 vanilla pod
1 unwaxed lemon, grated zest and juiced
200g caster sugar
50g cornflour
850g full-fat soft cream cheese
4 large eggs
375ml double cream
400g raspberries
150ml maple syrup

Method

  1. Preheat the oven to 180°C. Cut the sponge base to a diameter of 23cm if necessary, then slice in half horizontally to form a 5mm thick disc, and place it in the bottom of a springform 23cm cake tin.
  2. Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, sugar, cornflour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.
  3. Pour the mixture into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain marie. Bake for 1¼– 1½ hours, until the top is golden and the cheesecake is just set.
  4. Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, then top with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of double cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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