Here’s your traditional New York Cheesecake recipe, but the raspberry ripple takes it somewhere else. Watch out for cracks…enjoy!
- Base: Break the biscuits up a bit then pulse/blitz them in a food processor until fine, or tip into a freezer bag and bash them with a rolling pin.
- Melt the butter gently in a pan. Remove from the heat, add the fine crumbs and stir well.
- Press the mix down over the base of a 20cm loose bottomed cake tin. Chill.
- Ripple: Tip the raspberries and sugar into a small pan. Heat very gently, stirring till the fruits fully release their juices.
- Tip the mix into a sieve over a bowl. Push the fruit through with the back of a wooden spoon, discarding the seeds left in the sieve.
- Scrape any extra puree left on the other side of the sieve. Set aside. Preheat the oven to 170°C/Gas 3 (low heat means less chance of cracking).
- Filling: Get a big mixing bowl. Add the cream cheese and stir to loosen it up with a wooden spoon.
- Stir in the sugar, vanilla extract, sour and double cream, then sift the flour and cornflour over the mix. Stir together using a metal spoon. Don’t beat it.
- Crack the eggs into a bowl and beat well with a fork. Dribble them into the mix gradually, stirring rapidly with the wooden spoon until fully absorbed.
- Add the lime zest and lemon and lime juice.
- Break the chocolate into bits, tip into a heatproof bowl, sit over a pan of barely simmering water (with the base clear) and leave until melted.
- Remove from the heat and stir till smooth. Cool for a minute before stirring into the egg mix. Get the tin from the fridge. Pour in half to two-thirds of the mix. Smooth to the edges of the tin using a spatula or back of a metal spoon.
- Drizzle the raspberry purée over the top in irregular lines or swirls. Spoon over the remaining mix and smooth it gently to the edges.
- Bake in the oven for 35–40 minutes until firm-ish at the edges but only just set and still wobbly in the centre when the tin is shaken a bit.
- Turn off the oven, leaving the cake in there for an hour as it cools down. (Take it out now and it will crack and won’t firm up enough.)
- Remove from the cooled oven and place on a rack for 10 minutes to rest.
- Carefully run a thin blunt knife between cake and tin to loosen, then pop the cake back in the oven with the door open and leave for another hour.
- Take the cheesecake from the oven and leave to cool before removing the sides of the tin and chilling in the fridge for 2 hours.
- Serve plain, or dot with a layer of raspberries or summer berries.
From Sam Stern’s Cookery Course for Students in the Kitchen (Quadrille)
Photograph by Chris Terry