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  • Sheena Philipose

Perfect Cheesecake 101

Updated: Feb 19

This isn't your boring, everyday cheesecake. The filling contains melted white chocolate and raspberry preserves, giving it a distinct sweetness and is perfectly balanced by the addition of fresh, tart raspberries. This recipe is originally by Eric Lanlard, and I've added my own twist to it.





Okay, so you've decided to make a cheesecake. If you're a newbie, there’s a couple of things you should consider if you want to do it right.


There are 2 types of cheesecakes: baked and unbaked. The unbaked ones usually use gelatin and set in the fridge while the baked ones are baked in the oven at a low temperature before setting in the fridge. This recipe is for a baked cheesecake.


Aside from the taste, one of the most essential features of cheesecake is the look. You can go many directions in terms of decoration, but I personally think it looks beautiful served with fresh fruits or a preferred topping, one can get creative here.


Tips for making the perfect cheesecake:


  • Springform pan: A springform pan is a round cake pan made up of two parts- a base and a removable ring that serves as the side of the pan. When you attach the ring to the base, you have a complete cake pan that functions like any other cake pan. Springform pans are typically used for cheesecakes because they make it possible to get the delicate cake out without damaging it.

  • Preventing leaks: Some recipes for baked cheesecakes ask that you bake it in a water bath- if so, make sure you wrap the springform pan with foil to make sure the water doesn't seep in and make it soggy.

  • Greasing the pan: Make sure you grease the inside and bottom of the pan well. Do not ignore this step if you want to be able to easily remove the cake from the pan. You could additionally also line it with baking paper.

  • The base: Most recipes ask for crushed digestive biscuits/graham crackers/gingersnaps to be used as the base. I personally like McVitie’s you could also use Marie biscuits.

  • The filling: Always use a good quality cream cheese for your cheesecakes. If available, opt for rectangular solid blocks of cream cheese rather than the ones in the tubs- Philadelphia is fine.

  • Ensure all the ingredients are at room temperature: Make sure the cream cheese, sour cream, and eggs are room temperature. This will allow the ingredients to blend better, giving you a smoother cheesecake. Cold cream cheese can lead to a lumpy cheesecake.

  • Don't overbeat! Overbeating can cause the cheesecake to crack when you bake it.

  • Toppings: One can choose from a large variety of toppings: fruits, berries, nuts, lemon curd, caramel- some are even served bare.



Raspberry Swirl Cheesecake






Prep time: 30 minutes (plus resting and chilling)

Cooking time: 45-50 minutes

Serving: 8


Ingredients:


For the base:

  • 250 g digestive biscuits

  • 75 g unsalted butter melted, plus extra for greasing

  • 2 Tbsp caster sugar


For the filling:

  • 500 g cream cheese, softened

  • 125 g caster sugar

  • 1/2 Tsp vanilla essence

  • 2 large eggs

  • 75 g white chocolate, melted

  • 3 Tbsp raspberry preserve, melted (do use a good brand)


For the topping:

  • Fresh raspberries


Instruction:


1. Preheat the oven to 180 C (350F) grease the inside of a 20-23 cm springform pan.


2. Using a food processor, crush the biscuits into crumbs or crush them with a rolling pin. Melt the butter and stir into the biscuits along with the sugar and firmly press into the bottom of the prepared cake tin, ensuring that you create an even crust. Bake for 10 minutes, take it out to cool and lower the oven temperature to 140 C (275F).




3. For the filling, mix the cream cheese, sugar, and vanilla in a stand mixer until well blended. Add the eggs and mix well, then stir in the white chocolate.


4. Pour the filling onto the cooled crust and dot spoonfuls of the raspberry preserve on top of the cheesecake. Using a skewer or the tip of a knife, swirl it into the top of the cheesecake, creating a marbled effect.



5. Bake the cheesecake in the preheated oven for 35-40 minutes or until the center is almost set (but no poking). Turn off the oven and leave it to cool/set for 2 hours with the oven door closed.


6. Refrigerate the cheesecake for least 4 hours or overnight. Loosen the edge of the cheesecake with a knife, release the ring part of the springform, and transfer the cake to a serving plate. Decorate with fresh raspberries and serve cold.


Here's a video tutorial for reference

For a printable of the recipe click here:


swirl
.pdf
Download PDF • 480KB

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