Raspberry Custard Cheesecake is a way to hold on to the summer holidays which are oft fleeting when you're an adult and it's usually because they last a week or two and then we're back in an air conditioned office, held together by the continuing spool of time once again. This summer though was not like most and it was one I looked forward to with much glee.
In fact, the thought of having to relocate and all that goes with it was a far more enticing prospect than a simple two week break. After getting married (more on that still to come...waiting for the pictures to come through as we speak), Mr Brooks and I had a month to settle in and explore our new city together while getting everything sorted.
It's over now and though I am sad, its a little bittersweet, because time is precious and the last two months have been so incredibly wonderful...even the stressful parts because I've been able to enjoy unadulterated time with my best friend. Work life and well, regular life are now what awaits in this new city that he's never lived in.
Cheesecake seems like the opposite of something to make when it's hot out, but the consistency of this and the fact you serve it cold means it's actually a lovely way to incorporate fresh raspberries while they're still in season. The fact they're torn apart and only stirred through the top of the cheesecake means that the lower half of this is deliciously traditional baked cheesecake so it's a dessert of two compatible halves this, oh and let's not forget that almond infused base...the raspberries go so well with that too.
How to prepare Raspberry Custard Cheesecake
- Prepare your springform tin: Carefully and tightly wrap aluminum foil in multiple layers around your cake tin.
- Butter the crackers: Stir the melted butter and almond extract through the crushed crackers and slivered almonds.
- Press: Evenly and firmly press into the base of your cake tin.
- Bake your base: We want that base baked and lightly golden.
- Place into a roasting tray: Set your cake tin inside a large and deep roasting tray.
- Beat the cream cheese and mascarpone: We want this smooth and without any lumps.
- Add the sugar: A little at a time, the sugar needs to be dissolved.
- Vanilla in the cake: The salt and vanilla extract are added in until combined.
- One egg at a time: Crack one egg and beat until combined, repeat!
- Cream baby: Add and whisk the cream for a few minutes…if you’re beating with a hand beater, you’ll deserve a coffee break after all this mixing!
- Pour: Pour that cheesecake batter into your cake tin.
- Raspberries: Lightly tear the raspberries and press a few into the top of the cake and scatter the remaining fruit over the top and stir the cheesecake lightly to mix them through.
- Create the water bath: Gently place the roasting tray with the cake tin in the center halfway into your oven and carefully pour boiled water into the roasting tray until it reaches half way up the outside of the cake tin.
- Bake: Bake for 1 ½ hours, you’re looking for the top to be golden and the cake to be only slightly jiggly in the center.
- Cool: Allow to cool in the oven with the door ajar for 1 hour and then refrigerate because cheesecake needs to rest.
- Serve: Slice and serve with a little tart Greek yogurt.
Tips for the best Raspberry Custard Cheesecake
Cake tin: This cake was baked in a 20cm or 8 inch cake tin.
Wrap your cake tin: If you are using a springform cake tin, preparing it by triple wrapping with aluminum foil is essential to avoid the water getting into your cake tin and ruining your cheesecake.
Fruit sub: You could easily sub in blackberries, strawberries red currents or even roughly chopped apricots instead of raspberries to this custard cheesecake.
How this is a custard cheesecake: What makes this a custard cheesecake versus a regular baked cheesecake is the addition of egg yolks which in regular custard is what adds the depth of flavor and creaminess and likewise does the same in this recipe.
Other raspberry desserts you'll enjoy
Raspberry Clafoutis
Croissant Bread Pudding
Classic Scottish Cranachan
How to make:
Prepare your tin with greaseproof paper on the base and pack aluminum foil around the outside of the cake tin as carefully as possible. Layer in three to four layers to ensure the water cannot get in.
Preheat the oven to 180°C/355F.
Combine the graham cracker crumbs, slivered almonds, sugar, salt and butter together and press into the base of the cake tin in an even layer.
Place in the oven for 10 minutes or until brown.
Remove from the oven and set aside to cool. Meanwhile, lower the oven to 160°C/325F.
For the filling, add all the cream cheese and mascarpone in a bowl and beat for 4 minutes until smooth, add the sugar in installments and beat until well incorporated after each addition.
Add in the vanilla and pinch of salt and whip for a further minute.
Add one egg and beat until well combined and repeat with the remaining eggs and egg yolks.
Add in the pouring cream and whip for a further 4 minutes, until the mixture is smooth and increased in volume.
Pour into the prepared cake tin and lightly tear ¾ of the raspberries apart, scattering over the top. Stir the raspberries through and top with the remaining raspberries.
Place the cake tin in the center of a deep roasting pan and carefully place in the oven, pour boiling water into the roasting pan until it comes half way up the outside of the cake tin.
Bake for 100 minutes or until lightly golden.
Turn the oven off and leave the oven door slightly ajar for 2 hours.
Remove and place in the fridge for a minimum 4 hours.
Keep refrigerated until ready to slice and serve.
Serve up.
Enjoy!
Print
Raspberry Custard Cheesecake
- Prep Time: 35 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 25 minutes
- Yield: Serves 10
- Category: Cakes
Description
New York style baked cheesecake, with a twist of extra egg yolks makes this slightly more custardy in flavor and then swirls of fresh raspberries makes this the kind of showstopping summer dessert that you will enjoy. Cheesecake lovers will particularly enjoy the traditional baked texture of this one!
Ingredients
Base
180 grams / 1 ½ cups graham crackers, finely crushed
54 grams / ½ cup slivered almonds, lightly toasted and crushed
14 grams / 1 tablespoon superfine/caster sugar
¼ teaspoon sea or kosher salt
70 grams / 2.5 ounces butter, melted
½ teaspoon almond extract
Filling
600 grams / 21 ounces cream cheese, room temperature
250 grams / 9 ounces mascarpone, room temperature
250 grams / 1 ¼ cups superfine/caster sugar
1 teaspoon vanilla extract
¼ teaspoon sea or kosher salt
3 eggs, room temperature
2 egg yolks, room temperature
100 milliliters / ⅓ cup + 1 tablespoon heavy cream
123 grams / 1 cup fresh raspberries
Instructions
- Prepare your tin with greaseproof paper on the base and pack aluminum foil around the outside of the cake tin as carefully as possible. Layer in three to four layers to ensure the water cannot get in.
- Preheat the oven to 180°C/355F.
- Combine the graham cracker crumbs, slivered almonds, sugar, salt and butter together and press into the base of the cake tin in an even layer.
- Place in the oven for 10 minutes or until brown.
- Remove from the oven and set aside to cool. Meanwhile, lower the oven to 160°C/325F.
- For the filling, add all the cream cheese and mascarpone in a bowl and beat for 4 minutes until smooth, add the sugar in installments and beat until well incorporated after each addition. Add in the vanilla and pinch of salt and whip for a further minute.
- Add one egg and beat until well combined and repeat with the remaining eggs and egg yolks.
- Add in the pouring cream and whip for a further 4 minutes, until the mixture is smooth and increased in volume.
- Pour into the prepared cake tin and lightly tear ¾ of the raspberries apart, scattering over the top. Stir the raspberries through and top with the remaining raspberries.
- Place the cake tin in the center of a deep roasting pan and carefully place in the oven, pour boiling water into the roasting pan until it comes half way up the outside of the cake tin.
- Bake for 100 minutes or until lightly golden.
- Turn the oven off and leave the oven door slightly ajar for 2 hours.
- Remove and place in the fridge for a minimum 4 hours.
- Keep refrigerated until ready to slice and serve.
- Serve up.
- Enjoy!
Notes
Cake tin: This cake was baked in a 20cm or 8 inch cake tin.
Wrap your cake tin: If you are using a springform cake tin, preparing it by triple wrapping with aluminum foil is essential to avoid the water getting into your cake tin and ruining your cheesecake.
Fruit sub: You could easily sub in blackberries, strawberries red currents or even roughly chopped apricots instead of raspberries to this custard cheesecake.
How this is a custard cheesecake: What makes this a custard cheesecake versus a regular baked cheesecake is the addition of egg yolks which in regular custard is what adds the depth of flavor and creaminess and likewise does the same in this recipe.
Recipe by Roamingtaste
Nutrition
- Calories: 531 calories per serve
Tom
This is my first successful attempt at making cheesecake and I'm very pleased with the result. The one thing I did notice was that I would have preferred the consistency to be slightly firmer. I think that`s because I popped out the spring form pan and placed the cake to cool by itself in fridge. Next time, will keep the whole piece in tact while chilling and remove the mold just before serving.
Sylvie
Hi Tom, so glad to hear your first try at cheesecake went well. The mascarpone makes the cheesecake slightly creamier which does result in a different consistency overall than cheesecakes you might have eaten before, but hope it tastes great and you enjoy it. Feel free to share a photo on social media as I would love to see your version. Thanks for stopping by, Sylvie