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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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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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There's no need for jam and cream with these, as the delicious glaze keeps things light and fresh - perfect for a fluffy scone.

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Ingredients

40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
Zest of 2 lemons
1 egg
170ml milk of choice

Glaze

5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.

Method

1. Pre- heat oven to 220c, 200c Fan Gas Mark 7. Place the flour, baking powder, Tate & Lyle Golden Caster Sugar and softened butter in a large bowl rubbing the butter in to form fine breadcrumbs.
2. Stir in the lemon zest, place the egg and milk in a measuring jug, and beat together. Add to the dry mix, keeping back a small amount to glaze the scones before baking. Mix together to form soft dough.
3. Turn onto a lightly floured surface and roll out to ½ inch in thickness. Cut into rounds with your chosen cutter.
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6. Remove from the oven and cool on a cooling rack. 
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If you've not made one before, we suggest you rectify it ASAP!:

Ingredients

Pastry

3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf

Method.

Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

Slice & Dust with icing sugar and serve with fresh raspberries. Enjoy!
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And a Tate & Lyle Sweetener is one of the best ways to go about... The sugar alternative that's lighter in calories as well as on your pursestrings! 

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Follow the recipe here: 

INGREDIENTS:

200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)

METHOD:

Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
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