Vanilla Cheesecake with Scottish Raspberries

Although this recipe looks relatively simple, it is actually quite challenging. A fine judgement is required to cook the filling to just the right point. As with most egg dishes, you have to allow the cooking to be finished by residual heat even after you have taken it off the stove or out of the oven. Remove it too early, however, and you do not get a good set.

Recipe Author:
Anthony Demetre
Today's Special
Photography by Simon Wheeler
Reproduced courtesy of Quadrille publishing


Category:  Desserts  - 


For 8 people


  • the base
  • 70 g flour
  • 70 g sugar
  • 70 g ground almonds
  • salt
  • 70 g butter, melted
  • the topping
  • 700 g Philadelphia cream cheese
  • 150 g mascarpone
  • 200 g sugar
  • 1 vanilla pod
  • 2 whole eggs, plus 8 egg yolks
  • serve
  • raspberries
  • little sugar

Vanilla Cheesecake with Scottish Raspberries Directions

  1. To make the base, preheat the oven to 160c / gas 3
  3. Combine the flour, sugar, ground almonds and salt in a mixing bowl, pour on the hot melted butter and work into a gritty paste. Set this into a (deep) 23cm tart pan and bake in the preheated oven until golden in colour, about 30 minutes. Set aside to cool completely.
  4. To make the topping, preheat the oven to 110c / gas 1/4
  5. Combine all the ingredients and thoroughly whisk them together. Pour on top of the cool base and bake until set, about 60 - 70 minutes. Finish with raspberries or any fruits of your choice. Purée a few berries, sieve and mix with sugar to decorate the plate.