A lovely velvety texture - cooked to the point it is just set. Do not over-whip the whites. The raspberries naturally sink in to the mixture and the colour of the rasberries ripple through the cheesecake, adding beautiful colour and flavour.
"This cheesecake is so easy and really delicious. Just looking at the picture is making my mouth water. I love cheesecake!"– Eloise Kinnear.
Pictured: Baked raspberry cheesecake just out of the oven
250g cream cheese
4 eggs, separated
½ cup caster sugar
2 tbsp cornflour
1 tsp vanilla essence
Pinch ground cinnamon
425g raspberries, fresh, frozen or tinned (you can use blackberries or any berry you like!)
Preheat oven 180°C.
Grease a 20cm springform cake tin (line outside of tin with foil to prevent any mixture running out).
Defrost frozen berries if using.
Place cream cheese, egg yolks, sugar, cornflour, vanilla essence and cinnamon into a bowl and whisk until smooth – if cream cheese has not been softened this takes a few minutes with an electric mixer.
Place egg whites in a bowl and whisk until soft peaks form. Spoon a little into the cream cheese mixture to lighten the mix, and then gently fold in the remaining egg whites.
Pour mixture into tin and level to the top.
Spoon raspberries, with a little of their juice, over the top of the mixture, some may sink into batter.
Bake for 20 - 25 minutes or until cheesecake is set – the centre should not be wobbly at all.
Cool before serving.
Serves 6 - 8