Raspberry cheesecake with steeped berries

PUBLISHED: 18:33 08 July 2008 | UPDATED: 15:18 20 February 2013

Try this tasty summer dessert from Cobbs Farm, Hungerford


For the cheesecake
23cm/9in ready-made sponge base
3 tbsp raspberry liqueur
200g/7oz caster sugar
1 lemon, zest and juice only
4 tbsp cornflour
850g/1lb 14oz full-fat cream cheese
3 free-range eggs
1 vanilla pod, seeds scraped out
375ml/13fl oz double cream
250g/9oz raspberries
150g/5oz white chocolate, roughly chopped

For the steeped berries
350g/11oz raspberries
3 tbsp raspberry liqueur
1 lemon, juice only
2 tbsp icing sugar, or to taste
200ml/7fl oz double cream

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the sponge base into the bottom of a 23cm/9in springform cake tin. Drizzle the liqueur over it.
3. Place the sugar, lemon juice and zest and cornflour into a bowl and whisk together.
4. Add the cream cheese and beat well. Beat in the eggs, one at a time. Add the vanilla seeds and mix well, pour in the cream and whisk until the mixture is smooth. Fold in the raspberries and chocolate.
5. Pour the mixture into the cake tin and give the tin a light shake to evenly distribute the mixture.
6. Place the cake tin into a roasting tin filled to a depth of about 0.5cm/¼in with water. Bake for 50 minutes, or until the top is lightly golden and the cheesecake is just set. Remove from the oven and cool in the tin.
7. Meanwhile heat a frying pan and stirfry 250g/9oz of the raspberries for one minute, then add the raspberry liqueur and carefully flambé.
8. Stir in the lemon juice and icing sugar, to taste.
9. Pour the mixture into a blender and blend until smooth, then pass through a sieve, to remove all the seeds.
10. To serve, cut the cheesecake into wedges and place one in the centre of each plate. Spoon some of the remaining raspberries around the plate, drizzle over the berries and top with whipped cream.

Latest from the Berkshire Life