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Raspberry Cheesecake Recipe

Raspberry Cheesecake Recipe

Prep

1 HR

Bake

1 hour 35 mins

Serves

12

Difficulty

Medium
Raspberry Cheesecake Recipe

About

We believe a biscuit base shouldn't be relegated to the bottom, so our raspberry cheesecake is a little bit more edgy... Literally! With a sweet raspberry coulis and biscuit pie crust, this is a recipe to take your cheesecakes up a notch.

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Golden Caster

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Instructions
Ingredients
Reviews

FIRST, PREPARE THE CHEESECAKE CRUST

Step 1

Crush up digestive biccies until you get fine crumbs. If you're feeling tense, it's nothing a plastic bag and rolling pin won't solve - but we won't tell anyone if you'd rather use a food processor!

Step 2

Add the melted butter and mix well until the mixture resembles wet sand. (In looks. not taste!)

Step 3

Transfer into a lined 8 inch (20cm) springform pan and, using the flat bottom of a glass or measuring cup, compress them into an even layer with an approximately 1 ½ inch (4cm) rim around the edge.

Step 4

Bake at 350ºF (180ºC) for about 10 minutes, then allow to cool until warm.

NEXT UP, PREPARE THE RASPBERRY CHEESECAKE FILLING

Step 1

To a large bowl, add the room temperature cream cheese and use a balloon whisk to mix it until smooth. That's MIX, not whisk - you want to aerate the cream cheese, so stir lightly and stop mixing when smooth.

Step 2

Then, add the room temperature yoghurt and mix until combined.

Step 3

Mix together caster sugar and cornstarch, and add them to the cream cheese mixture.

Step 4

Mix well until combined and smooth.

Step 5

Add the vanilla bean paste and mix well.

Step 6

Add the room temperature eggs, one at a time, mixing well after each addition until combined and smooth.

Step 7

Add in a raspberry reduction - AKA the highly concentrated juice from your raspberries, cooked down until thick and syrupy, but not quite jam-like.

Step 8

Mix well until combined.

Step 9

The final cheesecake filling will be velvety-smooth, super creamy and of a gorgeous bright pink colour.

ASSEMBLING AND BAKING THE RASPBERRY CHEESECAKE

Step 1

Transfer the cheesecake filling into the slightly cooled cheesecake base.

Step 2

Use a small offset spatula to smooth out the top, and then: bake!

Step 3

Once baked and cooled to room temperature, you need to chill the cheesecake in the fridge for at least 4 hours or preferably overnight.

Step 4

For a raspberry coulis top, take place half your raspberries into a pan with sugar, cooking and stirring until a delicious sweet sauce.

Step 5

Take off the heat and leave to cool, then mix in the rest of your fresh raspberries. Then add the mixture to the top of the cheesecake and serve!

Ingredients – 2 items

Serving

1

For cheesecake crust

Digestive biscuits

Digestive biscuits

Finely crushed

225 g
Butter

Unsalted butter

75 g

For raspberry cheesecake filling

Raspberries

Raspberries

Fresh or frozen

400 g
Cream-cheese

Full fat cream cheese

Room temperature

600 g

Greek-style natural yoghurt

Full fat, room temperature

115 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

200 g
Cornstarch

Cornflour

20 g (3 tbsp)
Vanilla

Vanilla bean paste

Or 1 tsp vanilla extract

1/2 tsp
Eggs

Medium eggs

Room temperature

3

For the raspberry sauce

Raspberries

Raspberries

Fresh or frozen

200 g
Granulated Sugar

Tate & Lyle Granulated Sugar

75 g
Raspberries

Fresh raspberries

200 g

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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