A rich melt in your mouth chocolate cheesecake doesn’t float my boat. Perhaps it’s the lacklustre chocolate lover in me but I much prefer a fruity dessert. Caramel could sway me at a push but fruit is my favourite. Chocolate and cheese are both such rich foods I think the addition of some kind of fruit strikes the right balance in a cheesecake. This lemon & raspberry one is the same mix as my plain Lemon Cheesecake but with a lemon curd and raspberry puree swirled through.
The cake went down a treat among the office cheesecake fans. Even my most critical colleague sung its praises, though he did find the lemon slightly overpowering – there’s just no pleasing some people. I did add extra lemon juice as I really enjoy how it cuts through the creamy cheesecake but if you’d rather it less lemony use just the juice of one or two lemons in the cheesecake mix rather than three.
- 200g raspberries
- 50ml water
- 50g sugar (more or less to taste)
Boil the fruit, water and sugar, until the mixture starts to thicken.
Strain to remove the seeds
*I was slightly lazy and only strained about half of the mixture but no one complained about crunchy bits.
- 3 eggs + 1 yolk
- 225g caster sugar
- 125g sugar
- Zest and juice 3 lemons
Melt the butter over a pan of simmering water along with the lemon juice, zest and sugar.
Remove the pan from the heat.
Whisk the eggs and strain them through a sieve into the melted butter mixture and place back on the heat.
Preheat the oven to 180C, grease and line a 23cm spring-form tin
- 115g digestives
- 125g ginger nuts
- 100g butter
Crush the biscuits, or whizz them in a food processor to get them extra fine.
Melt the butter and add to the crushed biscuits, mix through evenly and press into the bottom of the pan.
Place in the fridge to chill.
- 250g mascarpone
- 600g cream cheese
- 2 eggs + 2 yolks
- Zest & juice of 3 lemons
- 175g caster sugar
- 4tbsp plain flour
Pour 3/4 the cheesecake mixture into the tin.
Dollop tablespoons of raspberry pure, lemon curd and remaining cheesecake alternately on top of the mixture – swirl with a knife to combine. Try not to go on swirl overkill, I got a bit overexcited about making pretty patterns and did exactly that.
Place in the oven for 40 – 45 minutes. The cheesecake will have a slight wobble when it’s ready, cook it for too long and it’ll crack. It’ll also crack if you remove it from the oven immediately – like chucking warm water on a frozen windscreen but not quite so dramatic. Turn the oven off and leave the cake in there to cool completely.
If the top does crack, don’t stress, just dribble some raspberry puree over the cake or top it with some sour cream. Problem solved.