Baked Deep Vanilla Cheesecake with Fresh Raspberry Sauce

Our Baked Deep Vanilla Cheesecake with Fresh Raspberry Sauce is our take on this dessert staple and is sure to be a hit amongst your family and friends. After all, who doesn’t love homemade cheesecake? The raspberry sauce is a thoughtful final touch on an otherwise show-stopping dessert.

This recipe is made using the Springform Round Cake Tin. It is the ideal shape for baking this cheesecake and even comes equipped with a removable bottom, making it great for demolding your creation. This piece of bakeware is an essential in any baker’s collection, maintaining even heat to prevent hotspots and scorching.

This recipe takes under an hour to bake, however, keep in mind that a minimum of three hours in the refrigerator is required for the cake to achieve the desired texture. Our Baked Deep Vanilla Cheesecake with Fresh Raspberry Sauce serves up 12 portions at a time. Here are all the ingredients you need and the steps to follow before making this recipe.

Pre-heat oven to 170°C/150°C fan/Gas Mark 3

Melt the butter in a small pan and add the crushed biscuits. Stir in the Demerara sugar and combine. Lightly butter a 24 cm springform tin and pour in the crushed biscuit mixture. Press down flat to cover the entire base and allow the biscuit mixture to come a little way up the sides of the tin. Chill whilst you make the filling.

Cut the vanilla bean in two lengthwise and extract the seeds by running the blade of a knife along the inside of each piece. Place the seeds into a large bowl and blend with the vanilla extract. Add the soured cream, cream cheese, lemon zest and sugar to the vanilla and beat together. Stir in the sifted flour and beat in the eggs one at a time.

Pour the filling on top of the chilled base and bake for 55-60 minutes. The cake should be firm when cooked but still have a slight wobble in the centre. Cool and place into the refrigerator until well chilled. A minimum of 3 hours is required for the cake to develop the desired texture.

To make the raspberry sauce place the sugar, lemon juice, cornflour and water into a small saucepan and gently heat whilst stirring until the sugar has dissolved and the mixture has thickened. Carefully stir the raspberries into the sauce and continue to cook for a few seconds more until the fruit is well coated but not broken down. Pour the sauce into a serving dish and cover.

Once the cake is chilled unclip and remove the outer part of the springform tin and place the cake with its base on to a baking sheet.

Sprinkle the 3 tablespoons of caster sugar evenly over the top of the cake and caramelize by either using a cook’s blow torch or placing under a hot grill for a few minutes. Slide the cake from the base onto a serving plate and chill until required.

Serve the cheesecake with the raspberry sauce

Cook’s notes    

Don’t discard the vanilla pod as it can be used to make vanilla sugar. Simply add to sugar in an airtight container and leave to infuse.

For an extra special sauce try substituting 2 of the tablespoons of water with raspberry liquor.

Chilling the cheesecake for a long period of time may result in the sugar topping becoming softened.