Recipe: Ruby Red Raspberry Cheesecake
- Credit: Archant
Luke Stuart, founder of the award-winning WhitePepper Chef Academy & Cookery School at Lytchett Matravers shows you how to make a raspberry cheesecake
LET’S MAKE A RASPBERRY CHEESECAKE...
Follow Luke’s step-by-step guide to making this dessert by clicking on the video below...
125g unsalted butter
80g brown sugar
30g golden syrup
- 1 Win a signed limited edition print by Fiona Odle
- 2 Afternoon tea deliveries in the Cotswolds
- 3 Afternoon tea delivery in Suffolk
- 4 Cotswolds festival The Big Feastival 2021 line up announced
- 5 10 things you probably didn't know about Blackpool
- 6 Celebrate the famous women born in Devon and Dorset this International Women’s Day
- 7 Adventure Cinema announces Essex locations for alfresco summer screenings
- 8 Photography focus: 5 stunning Yorkshire Dales landscapes
- 9 Take a tour of Cornwall’s picturesque harbours
- 10 6 waterfall walks in Derbyshire and the Peak District
100g porridge oats
100g wholemeal flour
2.5g bicarbonate soda
2.5g baking powder
2.5-5g sea salt (to taste)
1 vanilla pod
or 10g vanilla extract
600g soft cream cheese
100g icing sugar, sieved
1½ gelatine leaves (6g)
280g double cream
50g raspberry puree
250g stock syrup
2 gelatine leaves (8g)
1. Make the biscuit base: preheat the oven 180°C /gas mark 4. Line the base of the 7 inch square tin with parchment paper.
2. Cream the butter and brown sugar until pale and fluffy. Beat in the golden syrup with an electric mixer until incorporated. On a low speed add the rest of the dry ingredients. When everything is evenly combined bring the dough together into a ball, wrap with cling wrap and refrigerate for 10 minutes.
3. Use 150g of the chilled biscuit base to line the square tin. Bake for 10-12 minutes, until golden brown, then allow to fully cool.
4. Make the vanilla cream: split the vanilla pod lengthways, remove the seeds and add to the soft cheese and icing sugar in a bowl, beat until smooth.
5. Soak the gelatine in cold water until soft, squeeze out excess moisture and add to 15g of very hot water, stir to dissolve, add to the vanilla cream mixture.
6. Beat in the double cream until the mixture is completely combined. Do not over whip. Spoon into a piping bag and pipe over the cold biscuit base, smooth down and leave to set in the fridge.
7. Make the glaze:gently warm the puree and stock syrup. Place gelatine in cold water to soften. Squeeze out the gelatine, add to the warm puree and mix well, then pass through a sieve. Leave to cool, just before setting pour over the set cheesecake, enough to form a 2mm jelly.
8. Garnish with fresh raspberries and a sprig of mint, or watch the second video to find out how to make a mini meringues topping.