raspberry-cheesecake v to v

Here’s your traditional New York Cheesecake recipe, but the raspberry ripple takes it somewhere else. Watch out for cracks…enjoy!


  1. 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.
  2. Melt the butter gently in a pan. Remove from the heat, add the fine crumbs and stir well.
  3. Press the mix down over the base of a 20cm loose bottomed cake tin. Chill.
  4. Ripple: Tip the raspberries and sugar into a small pan. Heat very gently, stirring till the fruits fully release their juices.
  5. 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.
  6. 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).
  7. Filling: Get a big mixing bowl. Add the cream cheese and stir to loosen it up with a wooden spoon.
  8. 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.
  9. 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.
  10. Add the lime zest and lemon and lime juice.
  11. 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.
  12. 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.
  13. Drizzle the raspberry purée over the top in irregular lines or swirls. Spoon over the remaining mix and smooth it gently to the edges.


  1. 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.
  2. 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.)
  3. Remove from the cooled oven and place on a rack for 10 minutes to rest.
  4. 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.
  5. 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.


  1. 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

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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