Friday, 25 April 2014

Vanilla cheesecake with raspberries and almonds

Delicious vanilla cheesecake with raspberries and toasted almonds, perfect combination inspired by Eric Lanlard.


For the base:
  • 150g plain flour
  • 2tbsp icing sugar
  • 100g cold, unsalted butter
  • 1 egg yolk
  • 1tbsp cold water
For the cheese mixture:
  • 1kg cream cheese
  • 100ml double cream
  • 5 eggs
  • 200g caster sugar
  • 2tsp vanilla paste
  • 3tbsp plain flour
  • 3tbsp corn flour
For the topping:
  • 300g raspberries
  • 70g-80g flaked almonds

To make the base combine the flour, butter and icing sugar.  Rub with your fingertips until the mixture resembles bread crumbs.  Add an egg yolk and water and knead quickly until combined.  Wrap in foil and chill in the fridge for half an hour.

Press the dough into a lined 30cm x 23cm tin, prick with a fork.  Bake in a pre-heated oven at 180C for about 15 minutes, until golden brown.  Leave to cool a little.

To make the cheese mixture combine all of the ingredients in a large bowl, mix until just combined.  

Pour the mixture over the base, top with raspberries and flaked almonds. 

Bake in a pre-heated oven at 150C with a dish filled with hot water placed on the bottom of the oven, for about 1 hour. The cheesecake is ready when set but just a little wobbly in the middle.  

Take out the oven and leave to cool completely, then chill in the fridge.


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