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Baked New York raspberry cheesecake

  • 1
  • Easy
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Recipe Ingredients

  • 1 x 23cm sponge base
  • 1 vanilla pod
  • 200g caster sugar
  • 50g cornflour
  • grated zest and juice of 1 lemon
  • 850g full-fat cream cheese
  • 4 large eggs
  • 375ml double-thick cream, plus extra to drizzle
  • 400g raspberries
  • 150ml maple syrup

Recipe Directions

1. Preheat oven to 180°C. 2. 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 a23cm spring form cake tin. 3. Split the vanilla pod in half lengthways and scrape out the seeds. Place the vanilla seeds, caster sugar, cornflour, lemon zest and juice, and cream cheese in a bowl and whisk together. 4. Add the 4 eggs one at a time, beating the mixture well in-between. 5. Add the cream and whisk until the mixture is smooth, then add 250g of the raspberries and carefully stir them into themixture. 6. Pour into the cake tin and tap it lightly to settle the mixture. Put the cake tin in aroasting tray, then pour hot water into the tray to adepth of 2cm to create abain marie. 7. Bake for 1¼ - 1 ½ hours or until the cheesecake has just set and is golden on top. 8. Remove from the oven and allow the cheesecake to cool in the tin. Then place it on a serving plate, top it with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of cream.

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