Raspberry Custard Cheesecake
Extra egg yolks make this Raspberry Custard Cheesecake creamier and richer in flavor alongside swirls of fresh raspberries and almonds for a real showstopping baked cheesecake ideal to serve loved ones!
Servings 10
Calories 531kcal
Ingredients
Base
- 180 grams / 1 ½ cups graham crackers finely crushed
- 54 grams / ½ cup flaked almonds lightly toasted and crushed
- 14 grams / 1 tablespoon superfine/caster sugar
- ¼ teaspoon sea salt
- 70 grams / 5 tablespoons butter melted
Filling
- 600 grams / 1.3 pounds cream cheese room temperature
- 250 grams / ½ pound mascarpone room temperature
- 250 grams / 1 ¼ cups superfine/caster sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 165 grams / 3 large eggs room temperature
- 18 grams / 2 large egg yolks room temperature
- 94 grams / ⅓ cup + 1 tablespoon heavy cream
- 184 grams / 1 ½ cups fresh raspberries
Instructions
Base
- 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 evenly.
- 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.
Filling
- Add all the cream cheese and mascarpone in a bowl and whip until smooth, approximately 4 minutes.
- Toss in the sugar ¼ cup at a time and whip until smooth, approximately 30 seconds. Repeat until all the sugar is whipped and dissolved into the cream cheese.
- Add in the vanilla and salt and whip for 1 further minute.
- Add 1 egg and beat until well combined and repeat with the remaining egg and egg yolks.
- Toss in the cream and whip for a further 4 minutes, until the mixture is smooth and increased in volume.
- Pour ½ into the prepared cake tin and lightly tear ½ the raspberries apart, scattering over the top. Pour the remaining mixture into the cake tin and top with the remaining raspberries, swirling lightly in the tin.
- 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 half way up the outside of the cake tin.
- Bake for 1 hour 30 minutes or until lightly golden and only slightly jiggly in the center.
- 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.
Notes
- Almonds: Crushing or finely chopping peeled almonds gives our base a complimentary flavor to the cheesecake. You could additionally replace the vanilla extract with almond extract for a stronger flavor throughout.
- 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.
Nutrition
Calories: 531kcal