In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Raspberry Swirl Cheesecake
This is a wonderful baked cheesecake, deliciously flavoured with vanilla, white chocolate and a slightly tart raspberry swirl. Extremely easy to make and bake, and definitely a dessert which will please and impress.
Preparation time: 35 minutes
Cooking time: 1hr 30minutes
Chilling: 6 hours
Oven temperature: 180ºC
225g mix digestive biscuits and shortbread – crumbed
115g butter – melted
250g fresh raspberries – or frozen raspberries defrosted
1/2 lemon – juice only
1 tbsp caster sugar
600g full fat cream cheese
175g caster sugar
3 large whole eggs plus 2 egg yolks
200mls double cream
2 tsp vanilla bean paste
350g white chocolate – melted
Line base of 23cm springform tin with non-stick paper. Lightly butter sides of tin.
Blitz biscuits in a food processor until crumbs. Melt butter and add to the biscuit crumbs. Tip into the tin and with the back of a spoon level to a flat base. Place in fridge to chill.
Make raspberry swirl
Place raspberries and lemon juice into a pan with 1 tbsp sugar. Gently cook 4-5 minutes and when raspberries soft tip into a food processor and pulse to a liquid. Remove liquid from food processor, sieve to remove the pips, allow to cool. Discard pips.
Make cheesecake filling
In a large bowl using an electric whisk beat the cream cheese soft, then add sugar, cream, vanilla paste, melted white chocolate, eggs and yolks. Beat smooth.
Remove tin from the fridge and place on a large piece of tin foil and wrap sides well to prevent any leaking. Pour the cheesecake mixture into the tin. Level the top and then pour all the raspberry puree on the top and with a large skewer swirl the two mixtures together.
Take a large deep-sided baking tray, place the tin in the middle and carefully fill with hot water until it reaches 2cm up the sides of the tin. This is called a water bath. Place in a preheated oven and bake for 1 hour 15minutes or 1 hour 30 minutes, or until the edge of the cheesecake is set and the centre wobbly to touch.
Remove from the oven and the water bath and allow to cool. When cool, run a small knife around the edge of the cheesecake and place it in the fridge, still in the tin. Allow to chill for several hours.
Remove from the fridge, unclip the tin, plate and take to the table whole or sliced with a few fresh raspberries and a dollop of whipped cream perhaps.
Jules tips: I recommend making this cheesecake in a kitchen aid to make life easy, however, it is possible to make it by hand. Just make sure you beat the cheesecake smooth before baking. Works well also if you make and bake the day before, in the fridge.
Contributed by: Julia Toon, Jules of the Kitchen
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