Details page sections

Cakes

Raspberry & Lemon Cheesecakes

Name: Raspberry & Lemon Cheesecakes
Prep time: 2 h 15 min
Cook time: 1 h 25 min
Yield: 14
Ingredients: Sponge Base; 5 eggs; 2 cups Chelsea White Sugar; 1 tsp vanilla essence; 1 tsp gluten free baking powder; ½ cup cornflour; Raspberry Curd; ¼ cup unsalted butter; 140g frozen raspberries, thawed; 3 large egg yolks (lightly beaten); ⅓ cup Chelsea White Sugar; Pinch of salt; 2 tsp fresh lemon juice; Lemon Curd; 1 egg; 1 egg yolk; 82g Chelsea White Sugar; 40g butter; Zest & juice of 1 lemon; Filling; 1 vanilla pod; Grated zest & juice of 1 lemon; 200g Chelsea Caster Sugar; 50g cornflour; 850g full-fat cream cheese (softened); 4 large eggs; 375ml double cream; 400g raspberries; 150ml Chelsea Maple Flavoured Syrup; Garnish

Preparation

2 hours 15 mins

Bake

1 hours 25 mins

Difficulty

Moderate

Servings

Recipe by Stacey. Episode 7.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Sponge Base

5 eggs
2 cups Chelsea White Sugar
1 tsp vanilla essence
1 tsp gluten free baking powder
½ cup cornflour

Raspberry Curd

¼ cup unsalted butter
140g frozen raspberries, thawed
3 large egg yolks (lightly beaten)
⅓ cup Chelsea White Sugar
Pinch of salt
2 tsp fresh lemon juice

Lemon Curd

1 egg
1 egg yolk
82g Chelsea White Sugar
40g butter
Zest & juice of 1 lemon

Filling

1 vanilla pod
Grated zest & juice of 1 lemon
200g Chelsea Caster Sugar
50g cornflour
850g full-fat cream cheese (softened)
4 large eggs
375ml double cream
400g raspberries
150ml Chelsea Maple Flavoured Syrup

Garnish

2 cups fresh raspberries

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

White Sugar

The uniform size of the...

details

Maple Flavoured Syrup

Chelsea Maple Flavoured...

details

Reviews

What did you think of this recipe?

Method

Preheat oven to 180°C. Prepare a 15cm cake tin & a 25cm cake tin.

Sponge Base : Mix egg, Chelsea White Sugar, cornflour and the gluten free baking powder. Add vanilla essence to the mixture. Pour the sponge mixture into the prepare cake tins.

Place in the oven to bake for 12 to 15 minutes, or until the base has risen and turned golden.

Set aside to cool. Raspberry Curd

Melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, Chelsea White Sugar, and salt and cook, mashing the berries and stirring frequently at first and them constantly at the end, until thickened, about 10 minutes.

Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste and place in the fridge to cool.

Lemon Curd : Melt the butter in a large saucepan over medium heat. Add eggs, Chelsea White Sugar, lemon zest and lemon juice, then stir over low heat until thickened.

Filling : Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest, lemon juice, Chelsea Caster Sugar, cornflour and cream cheese into a bowl and whisk together. Add eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth.

Pour just over half the mixture into the larger cake tin and swirl through lemon curd. Tap lightly to settle the mix.

Add 250g of the raspberries to the remaining mixture and stir carefully through the mixture.

Pour this into the smaller cake tin and tap lightly into the mix.

Put the cake tins into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a Bain Marie. Bake in the oven for 75 to 90 minutes, or the tops are golden and the cakes just set.

Remove from the oven and allow to cool in the tins. Remove from tins and place on a serving plate then top with the remaining raspberries and drizzle over Chelsea Maple Flavoured Syrup.

Garnish with raspberry curd, lemon curd and fresh berries to serve.