Name: Three-cheese cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 50g butter plus extra for greasing; 150g digestive biscuit crushed; 50g walnut 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; 50g caster sugar; 250ml punnet raspberry; strawberries to serve

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Three-cheese cheesecake

Three-cheese cheesecake

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Serves 8

More effort

Cook: 1 hr

Plus cooling

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The ultimate American dessert

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Ingredients

Nutrition

Units:

MetricUS

50g butter

plus extra for greasing
150g digestive biscuit

crushed
50g walnut

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 raspberry
strawberries

to serve

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Nutrition: per serving

kcal600
fat47g
saturates25g
carbs34g
sugars19g
fibre2g
protein13g
salt1.17g

low

Method

step 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.
step 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.
step 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.
step 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

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A star rating of 3 out of 5.4 ratings

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