Weekend Cookbook Challenge #18

Sara from I like to Cook is back hosting Weekend Cookbook Challenge and the theme she chose was red and white - the interpretation of which has been left to us.

As I was flicking through the pages of Jane Price's Kitchen Classics: Sweet and Savoury Bites I kept stopping at a photo of a blueberry cheesecake that, to be honest, had me seriously wishing I could taste it straight off the page.

Unfortunately blueberries are not red but raspberries are, so with a little tweaking I've been able to create something that satisfies the theme quite sweetly.



Baked Raspberry Cheesecake

Base:
125 grams unsalted butter
100 grams rolled oats
100 grams wheatmeal cookies, finely crushed (use a food processor)
2 tablespoons soft brown sugar

Filling:
375 grams light cream cheese, softened
100 grams ricotta
80 grams caster sugar
125 grams light sour cream
2 eggs
2 teaspoons vanilla bean paste or vanilla extract
1 tablespoon plain flour

Topping:
250 grams frozen raspberry (or fresh if in season)
200 grams raspberry jam/jelly

Make the Base:

Butter a 20cm/8inch round spring-form tin - line the base with baking paper.

Place the butter in a saucepan to melt - when melted add the rolled oats, cookie crumbs and sugar and stir well to combine.

Pour the mixture into the lined tin and press it down firmly to create an even base.

Store in the fridge for 10-15 minutes.

Make the Filling:

Place the cream cheese, ricotta sugar and sour cream into the bowl of a mixer and beat until smooth.

Add the eggs, vanilla paste and plain flour and continue to beat until smooth.

Pour this over the chilled base and cook in a preheated 180°C/350°F oven for 40-45 minutes or until the filling is just set.

Remove from the oven but allow it to cool in the tin.

Make the Topping:

Place the frozen berries into a small saucepan along with the jam/jelly and heat gently until the berries have softened and the jam has melted.

Let this cool a little before spreading it over the cold cheesecake - you will notice that the cheesecake will have shrunk away from the sides of the tin so the some of the topping will ooze out over the edge.

Cover and place in the fridge for a few hours or overnight.



Letting it cool completely will make removal quite easy.



I'm extremely pleased with the outcome - it's soft and creamy but with a wonderfully light texture. The topping adds that bit of sweetness and the base is appealingly crunchy.



I think it will be very easy to justify having a second slice of this.

Tagged with Weekend Cookbook Challenge