Crush the biscuits and mix with the melted butter until the mixture resembles wet sand (using a food processor or by crushing in a bag).<\/p>\n

Line the base of a 23 cm springform tin with baking parchment. Press the mixture firmly into the base and chill while preparing the filling.<\/p>\n

Wrap the outside of the tin twice with foil \u2014 the cheesecake will be baked in a water bath*.<\/p>\n

For the raspberry cheesecake filling: <\/span><\/p>\n

\n
• 750 g full-fat curd cheese, finely ground<\/li>\n
• 250 g mascarpone<\/li>\n
• 5 large eggs<\/li>\n
• 260 g caster sugar<\/li>\n
• 3 tablespoons potato starch<\/li>\n
• 150 ml double cream<\/li>\n
• 1 teaspoon vanilla extract<\/li>\n
• 1 teaspoon lemon juice<\/li>\n
• 80\u2013100 g freeze-dried raspberries<\/li>\n<\/ul>\n

  All the ingredients should be at room temperature. Grind the freeze-dried raspberries in a coffee grinder into a fine powder (you can also buy them already ground). Sieve out the seeds using a fine sieve.<\/p>\n

  Place all the ingredients for the cheesecake filling – except the double cream and raspberries – into the bowl of a mixer. Mix until just combined; do not overmix, as this will incorporate too much air into the mixture. Add the powdered freeze-dried raspberries and mix until evenly incorporated (at this stage, you can taste the mixture; the raspberries may add a slight tartness – if needed, add a little more sugar and mix again). Finally, add the double cream and gently mix until combined. Pour the prepared cheesecake mixture into a springform tin over the biscuit base and smooth the top.<\/p>\n

  Bake the raspberry cheesecake at 150\u00b0C for about 70 minutes. The cheesecake is ready when the top is set and slightly springy to the touch with a skewer, especially in the centre. Remove from the oven and gently spread the cream topping over the surface (see recipe below), smooth it out, and bake for a further 10 minutes. Leave to cool in the oven with the door slightly ajar, then chill in the fridge for about 12 hours.<\/p>\n

  Before serving, decorate the raspberry cheesecake with cream topping as desired, for example with fresh raspberries.<\/p>\n

  Ingredients for the cream topping:<\/span><\/p>\n

  \n
  • 250 ml cr\u00e8me fra\u00eeche or sour cream<\/li>\n
  • 2 tablespoons icing sugar<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

    Mix all ingredients until smooth.<\/p>\n

    Water bath method:<\/strong><\/p>\n

    Place the tin with the cheesecake into a larger tin or ovenproof dish, then pour in boiling water until it reaches halfway up the sides of the cheesecake tin. The cheesecake bakes in steam, creating a very humid environment. Thanks to this moisture, it bakes evenly throughout, including the centre, does not crack after baking, and retains a perfectly creamy texture.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

     <\/p>\n

    <\/figure>\n","protected":false},"excerpt":{"rendered":"

    I\u2019ve always wanted to create a raspberry version of a wonderful blueberry cheesecake. My earlier attempts at making a baked cheesecake with fresh raspberries weren\u2019t very successful. That\u2019s where freeze-dried fruit comes to the rescue. This raspberry <\/p>\n","protected":false},"author":1,"featured_media":13788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,56],"tags":[121,104,94,108,109,142],"duration":[],"tag_group":[],"class_list":["post-13786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-fruit-cheesecakes","tag-curd-cheese","tag-double-cream","tag-lemon-lime","tag-mascarpone-en","tag-raspberry","tag-soured-cream"],"acf":[],"yoast_head":"\n