Three-cheese cheesecake

Three-cheese cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 1 hr Plus cooling

Skill level

Moderately easy

Servings

Serves 8

The ultimate American dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
600
protein
13g
carbs
34g
fat
47g
saturates
25g
fibre
2g
sugar
19g
salt
1.17g

Ingredients

  • 50g butter, plus extra for greasing
  • 150g digestive biscuits, crushed
  • 50g walnuts, finely chopped
  • 1 tbsp sugar
  • 300g pot full-fat soft cheese
  • 150g pot mild, creamy goat's cheese
  • 50g caster sugar
  • 1 tsp vanilla extract
  • 250g pot mascarpone
  • 4 eggs, lightly beaten

For the sauce

  • 50g caster sugar
  • 250ml punnet raspberries
  • strawberries, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter 8 x 150ml ramekins. Melt the butter in a pan, then mix in the digestives, walnuts and sugar. Divide the mixture equally between the ramekins, so the base of each is covered with a layer about 1cm thick. Press down lightly on each, then cook in the oven for 10 mins until crisp and golden. Leave to cool, then turn oven down to 150C/fan 130C/gas 2.
  2. Whisk together all remaining ingredients until you have a smooth mixture. Place the ramekins on a baking tray and pour some mixture into each one, filling to about 1cm below the rim. Carefully slide them into the oven and cook for 25-30 mins until just set. The mixture should give the faintest jiggle in the centre when gently tapped. Don’t worry if the mixture falls a little and cracks. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days in advance.
  3. Make the sauce by gently heating together the sugar and 50ml/2fl oz water until syrupy, about 5 mins. Then stir in half the raspberries and cook for 2 mins until they begin to burst. Strain the mixture through a sieve to remove the pips, then toss through the remaining raspberries and leave to cool.
  4. When ready to serve, remove the cheesecakes from the fridge. Run a knife dipped in hot water around the edges. Invert, one at a time, onto a board, then turn over again onto a serving plate so the biscuit base is on the bottom. Finish by drizzling with raspberry sauce and top with strawberries.

Recipe from Good Food magazine, June 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
waffoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was just lovely .. I almost didn't give any to my guests. It needed more of the sause as we ended up making more of this as there wasn't enought for the whole pudding. :-)

princessdaisy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cheesecake, very easy. Made it with hobnobs and in rings rather than ramekins. Served it with caramel icecream and apricot sorbet.

Questions

Tips