Recipes, re-invented from cooking shows
Raspberry Baked Cheesecake
Prep. Time:
Baking Time:
Total Time:
45 mins
1 hour 40 mins
9 hours 30 mins
Serves:
One 9-inch cheesecake; 12 slices
Molly created this dish for Great British Bake Off ™ Series 17. Baking alongside her husband Ash, she paired a classic cream cheese cheesecake with a sharp raspberry filling, inspired by a family cheesecake that famously ended up on the floor. Paul Hollywood enjoyed the raspberry zing and Nigella La...
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Ingredients
FOR THE CRUST: 1¾ cups (about 7 oz) graham cracker or digestive biscuit crumbs 2 Tbsp granulated sugar Pinch fine salt 6 Tbsp unsalted butter, melted
FOR THE RASPBERRY FILLING: 12 oz (about 3 cups) fresh or frozen raspberries ⅓ cup granulated sugar 1 Tbsp fresh lemon juice, plus extra to taste 1 Tbsp cornstarch mixed with 1 Tbsp water
FOR THE CHEESECAKE: 2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature 1 cup granulated sugar 2 Tbsp all-purpose flour ¼ tsp fine salt 1½ tsp vanilla extract 4 large eggs, at room temperature ⅔ cup sour cream, at room temperature
EQUIPMENT: 9-inch springform pan, at least 3 inches deep Heavy-duty aluminum foil Small saucepan Stand mixer or hand mixer Roasting pan Thin knife
Method
STEP 1: PREPARE THE PAN
Heat the oven to 350°F. Wrap the outside of the springform pan in two layers of heavy-duty foil so no water can seep in during baking.
STEP 2: BAKE THE CRUST
Mix the crumbs, sugar and salt, then stir in the melted butter until the mixture looks like wet sand. Press firmly and evenly into the base of the pan. Bake for 10 minutes, then cool completely. Lower the oven to 325°F.
STEP 3: COOK THE RASPBERRY FILLING
In a small saucepan, cook the raspberries, sugar and lemon juice over medium heat for 6–8 minutes, stirring, until the fruit breaks down. Stir in the cornstarch mixture and simmer for 1–2 minutes more, until thick enough to hold a line drawn across the back of a spoon.
STEP 4: CHILL THE FILLING
Cool the filling completely, then chill until firm. Taste it: it should be sharp. If it seems flat, add a little more lemon juice rather than more sugar.
STEP 5: MAKE THE CHEESECAKE BATTER
Beat the cream cheese, sugar, flour and salt on low speed until completely smooth, scraping the bowl often. Add the vanilla extract, then the eggs one at a time, mixing only until each disappears. Stir in the sour cream by hand. Keep the speed low throughout so you don't beat in air.
STEP 6: LAYER THE FILLING AND BATTER
Spread about two-thirds of the chilled filling over the cooled crust, leaving a ½-inch border. Pour the batter gently over the back of a spoon so the filling stays in a distinct layer, then smooth the top. Refrigerate the remaining filling.
STEP 7: BAKE IN A WATER BATH
Set the springform pan in the roasting pan, place it on the oven rack and pour in hot water to come halfway up the foil. Bake for 70–80 minutes, until the edges are set and the center still wobbles slightly.
STEP 8: COOL SLOWLY AND CHILL
Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Lift it out of the water bath, remove the foil and cool to room temperature, then chill for at least 6 hours, ideally overnight.
STEP 9: RELEASE AND SERVE
Run a thin knife around the edge before releasing the pan. Slice with a hot, dry knife and serve with the remaining raspberry filling spooned alongside.
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Instructions
FOR THE CRUST:
1¾ cups (about 7 oz) graham cracker or digestive biscuit crumbs
2 Tbsp granulated sugar
Pinch fine salt
6 Tbsp unsalted butter, melted
FOR THE RASPBERRY FILLING:
12 oz (about 3 cups) fresh or frozen raspberries
⅓ cup granulated sugar
1 Tbsp fresh lemon juice, plus extra to taste
1 Tbsp cornstarch mixed with 1 Tbsp water
FOR THE CHEESECAKE:
2 lb (four 8-oz blocks) full-fat cream cheese, at room temperature
1 cup granulated sugar
2 Tbsp all-purpose flour
¼ tsp fine salt
1½ tsp vanilla extract
(/interesting-ingredients/vanilla-extract)4 large eggs, at room temperature
⅔ cup sour cream, at room temperature
EQUIPMENT:
9-inch springform pan, at least 3 inches deep
Heavy-duty aluminum foil
Small saucepan
Stand mixer or hand mixer
Roasting pan
Thin knife
Heading 5
Ingredients
STEP 1: PREPARE THE PAN
Heat the oven to 350°F. Wrap the outside of the springform pan in two layers of heavy-duty foil so no water can seep in during baking.
STEP 2: BAKE THE CRUST
Mix the crumbs, sugar and salt, then stir in the melted butter until the mixture looks like wet sand. Press firmly and evenly into the base of the pan. Bake for 10 minutes, then cool completely. Lower the oven to 325°F.
STEP 3: COOK THE RASPBERRY FILLING
In a small saucepan, cook the raspberries, sugar and lemon juice over medium heat for 6–8 minutes, stirring, until the fruit breaks down. Stir in the cornstarch mixture and simmer for 1–2 minutes more, until thick enough to hold a line drawn across the back of a spoon.
STEP 4: CHILL THE FILLING
Cool the filling completely, then chill until firm. Taste it: it should be sharp. If it seems flat, add a little more lemon juice rather than more sugar.
STEP 5: MAKE THE CHEESECAKE BATTER
Beat the cream cheese, sugar, flour and salt on low speed until completely smooth, scraping the bowl often. Add the vanilla extract, then the eggs one at a time, mixing only until each disappears. Stir in the sour cream by hand. Keep the speed low throughout so you don't beat in air.
STEP 6: LAYER THE FILLING AND BATTER
Spread about two-thirds of the chilled filling over the cooled crust, leaving a ½-inch border. Pour the batter gently over the back of a spoon so the filling stays in a distinct layer, then smooth the top. Refrigerate the remaining filling.
STEP 7: BAKE IN A WATER BATH
Set the springform pan in the roasting pan, place it on the oven rack and pour in hot water to come halfway up the foil. Bake for 70–80 minutes, until the edges are set and the center still wobbles slightly.
STEP 8: COOL SLOWLY AND CHILL
Turn off the oven, prop the door open and leave the cheesecake inside for 1 hour. Lift it out of the water bath, remove the foil and cool to room temperature, then chill for at least 6 hours, ideally overnight.
STEP 9: RELEASE AND SERVE
Run a thin knife around the edge before releasing the pan. Slice with a hot, dry knife and serve with the remaining raspberry filling spooned alongside.
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