Raspberry Cheesecake Recipe

Raspberry and redcurrant cheesecake

Serves 8-10

For the cheesecake

• 250 g (9 oz) shortbread fingers, finely crushed

• 75 g (21⁄2 oz) unsalted butter, melted

• 600 g (1 lb 5 oz) full fat cream cheese

• 150 g (51⁄2 oz) caster sugar

• 3 large eggs

• 3 large egg yolks

• 1⁄2 tsp finely grated lemon rind

• 1 tsp vanilla extract

For the topping

• 500 g (1 lb 2 oz) redcurrants, stalks removed

• 115 g (4 oz) caster sugar

• 3 Tbsp arrowroot

• 175 g (6 oz) raspberries, rinsed and hulled

• Pouring cream, to serve

Preheat the oven to 180° C (350° F / gas 4). Grease and line the base and sides of a 20 cm (8 in) round spring form cake tin. Wrap the outside of the tin in two layers of foil to make it water tight. Mix the biscuits with the butter and press into the base of the tin. Chill until required.

In a mixing bowl, beat the cream cheese, sugar, eggs, egg yolks, lemon rind and vanilla extract together until smooth. Pour over the base. Place the cheesecake in a roasting tin and pour boiling water to come halfway up the sides of the tin. Bake in the centre of the oven for about 1 hour until just set. Remove the tin carefully from the water, discard the foil and leave to cool in the tin on a wire rack for at least 1 hour for the top to firm up, before putting the fruit topping on.

Meanwhile, make the topping. Place the redcurrants in a saucepan with 6 tablespoons of water. Bring to the boil, cover and simmer for 4 to 5 minutes until very soft. Stir in the sugar. Cool slightly, then push through a nylon sieve to remove the seeds. Measure the quantity and make up to 500 ml (18 fl oz) with water if necessary. Set aside until the cheesecake is cooked.

When the cheesecake is ready, put the arrowroot in a saucepan and blend with a little of the fruit purée to make a paste. Stir in the remaining purée and gently bring to the boil, stirring, until thickened. Cool for 10 minutes. Arrange the raspberries on top of the cheesecake and spoon over the thickened purée to cover. Leave to cool completely, then chill for at least 2 hours. To serve, remove from the tin and eat,Coook's tour with pouring cream.