This easy baked cheesecake recipe has an added kick from vanilla-scented bourbon and is tart with fresh raspberries.
Ingredients
- For the cheesecake
-
oil, for greasing - 25cm/10in
sponge cake disc (cut from a large ready-made sponge flan case) - 300g/11oz
white chocolate, roughly chopped - 350ml/12fl oz
double cream - 750g/1lb 10oz full-fat soft
cream cheese - 1½ tsp
vanilla extract - 2
lemons, zest and juice - 50ml/2fl oz bourbon, plus extra for sprinkling
- 3 free-range
eggs, separated - 200g/7oz
caster sugar - 4 tbsp
cornflour - 250g/7oz
raspberries
- For the raspberry sauce
-
- 250g/9oz
raspberries - 2 tbsp
icing sugar
- 250g/9oz
Preparation method
-
Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin.
-
Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted.
-
Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like.
-
Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks.
-
Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined.
-
Carefully fold in the raspberries and the remaining chopped white chocolate.
-
Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin.
-
Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom.
-
Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble.
-
Remove from the oven and leave to cool and set completely before removing from the tin.
-
For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth.
-
Strain the sauce through a fine sieve pushing it through with a spatula or spoon.
-
Slice the cheesecake and serve with a drizzle of raspberry sauce.