Baked Strawberry & Raspberry Cheesecake
Baked cheesecake needs time to prepare and mature, but it’s worth it!
This one is topped with strawberries in a raspberry sauce, a great way to improve early season strawberries, or supermarket buys that turn out to be less than tasty!
Ingredients (Serves 12-14):
Base:
- 250g digestive biscuits, finely crushed
- 1 tablespoon caster sugar
- 150g butter, melted
Cake:
- 6 large eggs, separated
- 100g caster sugar
- 1 heaped tablespoon cornflour
- 500g cream cheese
- 250g mascarpone
- 150ml sour cream
- 150ml double cream
- 2 teaspoons vanilla extract
- Grated zest of a lemon
Topping:
- 200-250g fresh strawberries
- 300g raspberries (frozen are ideal)
- 50g icing sugar
- Lemon juice (optional)
- Icing sugar to dust
Method:
- Mix together the biscuits, sugar and melted butter, then press into the base of a 23cm springform cake tin.
- Chill for at least half an hour.
- Preheat the oven to 170ºC.
- Whisk the egg whites to stiff peaks. In another large bowl, mix together the sugar and cornflour, then add the cream cheese and mascarpone, beating until combined.
- Add the two creams and the vanilla extract, beating constantly, then add the lemon zest.
- Fold through the egg whites, then pour the mix onto the chilled biscuit base.
- Bake in the oven for about 60-90 minutes, until golden brown and just set. Switch off the oven and leave for a further two hours.
- Put the cooled cake in the fridge overnight to mature
- Next day, prepare the topping: Put the raspberries and icing sugar in a sieve and press through to make a sauce. Add lemon juice to taste.
- In a bowl, mix together the strawberries with the raspberry sauce.
- Run a knife around the cake to release it from its tin. Dust with icing sugar, then pile the berries on top, reserving surplus sauce to serve on the side.
The un-topped cake will keep in the fridge for three to four days.
![](https://www.village-people.info/wp-content/uploads/Baked-cheesecake-with-drips-800x505.jpg)
The Pennoyer Centre’s staff and volunteer BakeForce make delicious cakes for the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. Please check Pennoyer’s website or Facebook for current opening times.
www.pennoyers.org.uk www.facebook.com/pennoyercentre 01379 676660
The Pennoyer Centre, Station Road, Pulham St Mary, Norfolk, IP21 4QT.