This is a traditional American Cheesecake – fresh, slightly sour and with a smooth and creamy texture. Topped with fresh raspberries makes a great dessert for a dinner party.
Preheat the oven to 180° C, line the base of the round cake pan with parchment paper
For the crust
- 85 g butter melted, plus extra for the cake pan
- 140 g digestive biscuits (Petit Beurre) made into fine crumbs
Melt the butter in a medium pan. Stir in the biscuit crumbs until the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
For the cheesecake filling
- 900 g full fat soft cheese (Philadelphia)
- 250 g brown sugar
- 3 tablespoon plain flour
- 1 1/2 teaspoons vanilla extract
- finely grated zest of 1 lemon
- 1 1/2 teaspoons lemon juice
- 3 large eggs, plus 1 yolk
- 285 ml creme fraiche
Preheat the oven to 240° C
For the filling beat the soft cheese at medium-low speed until creamy, about 2 minutes.
Add the sugar, the flour, the vanilla extract, lemon zest and juice. Whisk in the eggs and yolk, one at a time and whisk for about 2 minutes.
Stir the creme fraiche until smooth, then measure 2 dl of the soft cheese mixture and add to the measured creme fraiche and set aside.
Brush the sides of the round cake pan with butter, pour in the filling and bake for 10 minutes. Reduce oven temperature to 110° C and bake for 25 minutes more.
Turn off the oven, open the door and let cool the cake in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
For the cream topping
- 140 ml creme fraiche
- 1 tablespoon brown sugar
- 2 tablespoons lemon juice
Combine the reserved creme fraiche / soft cheese mixture with the 140 ml creme fraiche, sugar and lemon juice.
Spread over the cheesecake and cover loosely with foil and refrigerate for at least 8 hours or overnight.
For the raspberry sauce
- 500 g fresh raspberries
- 85 g white sugar
- 1 tablespoon cold water
- Combine the raspberries, sugar and water in a saucepan and bring it to boil.
Simmer for about 15 minutes and let cool completely.
Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the pan onto a plate and serve the cake with the raspberry sauce.