I am normally stuck in a rut of making either chocolate baked cheesecake or lemon baked cheesecake until I bought a package of frozen raspberries recently and came up with the idea of incorporating them somehow into a cheesecake. I decided I would make the usual lemon cheesecake and add swirls of raspberry to the batter before baking. There was enough raspberry puree to make a coulis to go on the side.
Raspberry Swirl Cheesecake with Raspberry Coulis
Click here for printable recipe
250g Digestive biscuits
375g cream cheese (such as Philadelphia, Kiri etc)
3/4 cup caster sugar
1 tablespoon plain (all purpose) flour
2 eggs, separated
1 whole egg (no need to seperate this one)
1 cup sour cream
1 tablespoon lemon juice
1 tablespoon caster sugar, extra
10 oz package frozen raspberries
For the base:
Prepare your tin by lining the base and sides of a 20cm springform tin with greaseproof paper and then lightly grease the paper.
Melt the butter in a bowl. Place the digestives into a food bag and break them up into a fine crumb using a rolling pin. Pour into the bowl with the melted butter and mix well. Press crumb mixture onto the base of the prepared springform tin. Refrigerate while you prepare the filling.
For the filling:
Beat the cream cheese until softened, add the sugar and flour and beat well.
Beat in the whole egg plus the 2 egg yolks then the sour cream and lemon juice.
Using an electric whisk, beat egg whites until soft peaks form, beat in extra sugar and fold into the cream cheese mixture.
Pour onto the prepared crumb crust. At this point the cheesecake is ready to go in the oven if you want just a plain, lemon cheesecake (nice with a chocolate ganache topping) but I decided to try adding raspberry puree to the batter.
Blend a 10 oz package of frozen raspberries which should produce about 300ml of puree and then carefully swirl 150ml into the cheesecake topping. (Think I need practice on my swirling technique!) Reserve the other 150ml for making the coulis.
Place the springform tin onto a baking tray and bake at 325F/160C/Gas3 for 1 – 1 1/4 hours. Allow to cool in oven. Refrigerate until firm, preferably overnight.
It’s important that you use the baking tray to prevent fat leakage from the crust onto the bottom of your oven and also to facilitate removal of the springform tin from the oven – you don’t want the tin to accidentally spring open as you are removing it!
For the coulis:
Simply push the reserved raspberry puree through a sieve and discard the seeds that remain in the sieve. Taste and if the coulis is too tart for your palette then you can add a little sifted icing sugar and stir through the coulis to sweeten.
Serve slices of the cheesecake drizzled with the coulis.