For Mother’s Day last year, see post Thanks Mum, I made little individual cheese cakes with either mocha ganache or raspberry curd on top. While my mum liked the mocha ones, as hoped, the overwhelming hit was the raspberry curd which flew off plates faster than you can say “yumm”. So when I was tasked with making a special cake for a barbecue, I knew this would be a winner. However, I didn’t want them to be individual – it had to be a proper cake.
I crossed my fingers that my little cheesecakes would transfer themselves into a full cake without drama – my bosses would be eating this cake, after all. I always like to push the boundaries of my baking when it matters most. I think it keeps my brain in gear, and thinking creatively, but I’m pretty sure my boyfriend doesn’t appreciate the extra stress it causes.
The key to translating small cakes into big cakes is the cooking times and temperatures. The small cakes cooked for 40 minutes at 150deg fan forced, so I cooked this one for 1 hour at 140 deg C.
I always think a cheesecake goes well at a barbecue – it’s light and cool, and this one has the feel of fresh fruit, with the decadence of curd. This one is good, too, because it’s not too cheesey. The mix of cream cheese and marscapone keeps it light and summery. It looked quite spectacular, and was so easy. I hope you have success with this one if you give it a go! Enjoy.
- 250g choc ripple or plain sweet biscuits
- 125g butter, melted
- 500g cream cheese, softened to room temperature.
- 250g marscapone
- 2 teaspoons grated lemon rind
- ½ cup caster sugar
- 3 eggs
- 3 tbsp butter
- 170g frozen raspberries, thawed or microwaved until thawed
- 2 egg yolks
- ⅜ cup caster sugar
- 2 tablespoons fresh lemon juice
- pinch salt
- Line base and sides of 22cm springform cake tin with baking paper. Ensure at least the springform base edges are covered up the side.
- Process biscuits until fine. Add butter, process until combined. Pour into lined tin, and press firmly into the base evenly. Refrigerate for about 30 minutes.
- Preheat oven to 160/140 deg Fan forced.
- Beat cream cheese, marscapone, rind and sugar in a medium bowl with electric mixer until smooth; beat in eggs, one at a time. Pour over chilled base.
- Bake cheesecake approx 55-60 mins, or until it looks set (no wobble), lightly browned, but not overdone.
- (Now is a good time to make curd)
- Cool in oven with door ajar.
- Pour over raspberry curd and decorate with fresh lemon slices and raspberries.
- Raspberry Curd:
- Press thawed raspberries through sieve into a small saucepan to remove seeds.
- Add butter, sugar and egg yolks and salt and whisk until well combined.
- Put small saucepan over a low heat and constantly stir with a spoon for about 10 minutes or until the curd thickens and coats the back of the spoon without dripping off. While thickening, add lemon juice to taste to add tartness to the curd – otherwise, it will be very rich and buttery (delicious!) and might not add the contrast to the cheesecake that you’re after.
- Remove from heat and continue to stir for a couple of minutes while it cools.
- Pour into a small glass bowl, cover with glad wrap and refrigerate to set the curd.