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A Recipe | Raspberry Ripple New York-Style Baked Cheesecake


We visited New York back in May, and we had the most amazing cheesecake while we were out there. In fact, we often thought about the experience, even months later. But the baked cheesecakes that you buy in the shops just aren't the same. So, there was only one thing for it - we've got to do it ourselves. It turned out to be quite the success, which is why I thought I'd share the recipe with you today! Here's the raspberry ripple baked New York-style cheesecake recipe you didn't know you needed.

Ingredients

*250g digestive biscuits
*100g unsalted butter
*Raspberry sauce (you can make it yourself, but it's easier to buy a pre-made sauce)
*900g full fat cream cheese
*250g caster suagr
*200g sour cream
*4 large eggs
*2 tbsp plain flour
*2 tsp vanilla extract
*1 tbsp lemon juice
*Grated zest of one lemon

Method

The biscuit base

  1. Preheat the oven to 160C (conventional)/140C (fan)
  2. Line the base of a springform tin with baking paper 
  3. Crush the digestive biscuits into crumbs and then mixed with 100g unsalted butter 
  4. Press the biscuit mix firmly into the base of the tine and slightly up the sides 
  5. Bake this for 10 minutes and then leave to cool 

The cheesecake filling

  1. Beat the cream cheese and sugar together until it runs smooth
  2. Add the flour until well combined
  3. Mix in the sour cream, the vanilla extract and the lemon juice 
  4. Add the eggs, one at a time, to the mixture, gently mixing after each one is added
  5. Do not whip too much air into the mixture as it can cause cracking 

The raspberry ripple aspect

  1. Pour half of the cheesecake filling into the biscuit base
  2. Spoon a few small dollops of raspberry sauce over the top of the filling 
  3. Pour the remaining cheesecake filling over the top of that 
  4. Put a few more dollops of raspberry sauce on top of that 
  5. use a skewer or a thin knife to swirl the raspberry sauce throughout the top of the filling for a marble effect

Baking 

  1. Put the tin in the oven for about 60-75 minutes, without adjusting the pre-heat oven temperature
  2. The cheesecake should be baked until set around the edges, but with a slight wobble in the centre
  3. Turn the oven off and leave the door open, leaving the cheesecake inside
  4. Allow the cheesecake to cool in the oven while the door is open 
  5. Leave for at least six hours in the fridge before eating 

Serve

  1. After the cheesecake has been left in the fridge for six hours, or overnight, warm a knife and use it to separate the cheesecake from the rest of the tin before springing the edges off
  2. Continue to cut into triangles and serve on a plate with a fork
  3. For added pizazz, throw a few fresh raspberries over the top and serve with a scoop of vanilla ice cream for extra indulgence
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I hope you enjoyed this blog post and that you've found it useful for making a baked New York-style cheesecake of your own. Let me know in the comments how you get on and I'll see you all again soon with some brand new content!

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