Baked Raspberry and Lemon Cheesecake Recipe
Create a rich and creamy Baked Raspberry and Lemon Cheesecake with this simple recipe by Gordon Ramsay. Cream the cream cheese and sugar together until nice and soft. Add the eggs gradually to incorporate air into the mixture. Whisk in a couple of tablespoons of flour to prevent lumps. Fold in fresh raspberries to add a burst of freshness. Grease a cake tin with butter to ensure easy removal of the cheesecake. Bake in the oven at 180 degrees for 35 to 40 minutes until the top is slightly souffled and golden. Serve with figs or indulge with chocolate and donuts for a decadent twist. Enjoy this impressive and delicious cheesecake recipe that will impress your guests and satisfy your cravings.
Ingredients:
- Cream cheese
- Sugar
- Eggs
- Flour
- Fresh raspberries
- Butter
- Figs (optional)
Cooking steps:
- Leave cream cheese out of the fridge for 5-10 minutes to soften.
- Cream the cream cheese and sugar together until soft and creamy.
- Gradually add the eggs to incorporate air into the mixture.
- Whisk in a couple of tablespoons of flour to prevent lumps.
- Gently fold in fresh raspberries, being careful not to crush them completely.
- Grease a cake tin with butter to ensure easy removal of the cheesecake.
- Pour the mixture into the cake tin and tap it gently to remove any air pockets.
- Bake in the oven at 180 degrees for 35 to 40 minutes until the top is slightly souffled and golden.
- Let the cheesecake cool before serving. Optionally, garnish with figs or indulge with chocolate and donuts.
- Serve with a dollop of cream and enjoy!
