James Martin's baked New York raspberry cheesecake
Skill level: Bit of effort
A baked cheesecake is a hard recipe to get right so it's always good to get advice from a trusted source. James Martin knows his puds so we reckon his baked New York-style cheesecake is a winner. The classic thick and creamy filling is offset by the super-sweet raspberry and maple syrup topping (but if you want to be naughty it works just as well with a drizzle of melted chocolate!). This recipe may take a bit of effort to perfect but it will be well worth it if you're trying to impress with your homemade dessert. This recipe serves 6-8 people and will take around 1hr and 40 mins to prepare and bake. Leftovers of this cheesecake can be stored in the fridge in an airtight container for up to 2 days.
- 1 x 23cm sponge base
- 1 vanilla pod
- Grated zest and juice of 1 lemon
- 200g caster sugar
- 50g corn flour
- 850g full-fat soft cream cheese
- 4 large eggs
- 375ml double cream
- 400g raspberries
- 150ml maple syrup
You could use strawberries instead of rapsberries if preferred.
- Preheat the oven to 180°C/350°F/Gas mark 4. 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.
- Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, sugar, corn flour 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.
- Pour 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 - 1½hours, until the top is golden and the cheesecake just set. 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.
Recipe taken from Slow Cooking by James Martin, published by Quadrille (£20, hardback) Photos ©TARA FISHER