Summer holidays 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.
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.
Raspberry Custard Cheesecake
Recipe by Roamingtaste
1 1/2 cups ground graham cracker
1/2 cup slivered almonds, lightly toasted and crushed
1 tablespoon superfine/caster sugar
Pinch of salt
70 grams/2.5 ounces butter, melted
1/2 teaspoon almond extract
600 grams/ cream cheese, room temperature
250 grams/ mascarpone, room temperature
1 1/4 cup superfine/caster sugar
1 teaspoon vanilla extract
Pinch of salt
2 egg yolks
100 milliliters pouring cream
1 cup fresh raspberries
Prepare your tin with greaseproof paper on the base and pack aluminum foil around 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 3/4 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 as is.