Friday, 4 May 2012

Baked Raspberry Cream Cheesecake

baked cheesecake, New York Cheesecake, cheesecake

My favourite cheesecake is Japanese Style cheesecake. It is light and feathery, smooth but with a slight crumbly texture. And if you are not careful, you'll find yourself eating the whole cake in one sitting. But there is a lot of work involved and every time I have cravings for it, the work puts me off. 

So I thought of baking a New York Cheesecake. It is also baked in a water bath, and omg! Have you seen that episode of Friends where Chandler and Rachel were eating the best described cheesecake ever?! It is exactly that that I love. I salivate every time I saw that episode on TV. But I never stock sour cream, and every time I want to make it, we have already done the shopping and I couldn't be bothered to go out just for a pot of cream.

This time, I gave it a 'sod it' attitude. No sour cream? I'll replace it with runny cream with lemon juice instead. Not quite the same thing I suppose, but hey, I created a recipe that I looove! And it is surprisingly easy to make! 

The only problem with baked cheesecake is that you do have to cool and chill it before you can eat the best of it. But it was definitely worth the wait! Actually, no, I didn't wait for long enough. I had the cake after a few hours of chilling and the bottom was still quite wet. This morning, though, the texture was perfect.

I didn't make a biscuit base as I never really like those. For a non-baked cheesecake maybe. I also swirled a layer of raspberry coulis at the bottom. It cut through the creaminess of the cheesecake and went really well with it. The raspberry and cream flavour was a pleasant surprise!

baked cheesecake, New York Cheesecake, cheesecake

(Makes 8" Square cake)


80g Raspberries, fresh or frozen
70g Sugar
500g Cream Cheese, softened
40g Butter, softened
120g Sugar
150g Double Cream
130g Full Fat Milk
20g Lemon Juice
1tsp Vanilla Essence
2 eggs
20g Self Raising Flour (can be omitted for a softer texture)

- Preheat oven to 160 C
- Wrap the bottom of the cake tin with a large extra thick kitchen foil, or 2-3 layers of large normal foil; line the bottom of the tin and grease the sides
- Place the prepared cake tin in a deep roasting tin
- Boil a kettle full of hot water

baked cheesecake, New York Cheesecake, cheesecake


1. Make the raspberry coulis by heating the raspberries and the 70g sugar together until dissolved. Strain the coulis into a bowl and let it cool.

2. Mix the cream, milk, lemon juice and vanilla together in a jug

2. Beat the cheese and butter together until creamy and there are no more lumps left

3. Mix in the sugar

4. Mix in the cream

5. Beat the eggs in a small bowl until it is very foamy but still runny

6. Mix the egg in the cheese mixture

7. If you are using the flour, sieve and fold it in the cheese mixture.

8. Pour a thin layer of the mixture in the cake tin and spread it out evenly. Using a spoon, drizzle a thin layer of raspberry coulis all over the top. Make swirl patterns by drawing in the mixture with a toothpick. You can make this layer on top of the cake instead of at the bottom to show the pattern. I swirl it at the bottom so the raspberry coulis isn't spread too evenly.

9. Use a ladle and gently pour the rest of the cream cheese mixture on top, and spread evenly.

10. Pour boiled water in the roasting tin and bake in the oven for 30 minutes. Turn the cake around and bake for another 20 minutes or until it is golden enough at the top for you.

11. Remove the cake and carefully cover the top with another piece of foil. Be careful not to burn yourself, while making sure that the foil doesn't come off easily. It will fly off if you are using a fan assisted oven.

12. Bake the cake for another 50 minutes. Turn off the oven and let it cool in the oven for about half an hour to an hour.

13. Remove the cake tin from the foil and cool the tin completely on a cooling rack.

14. Cover the tin with cling film and chill in the fridge for about 8 hours, ideally overnight.