There was a period of about two months from March when I was unemployed. And while sure, unemployment ensured that I had the time to get myself back into shape, tidy the house, do the groceries during the week and have dinner on the table by the time The Sister got back from work (what a little home-maker I am!), I was frightfully bored.
The reason for this is that I enjoy baking the most out of all of my culinary experiments – and usually they come out in large proportions, all of which I can, but do not want to eat all myself.
Therefore, when I started a new job last month, I was so excited – because it meant that I could go back to baking my large-scale things (cakes, etc) and bring them into work. It’s not to show off or to gain favour, don’t get me wrong; but for two reasons: 1. I love seeing people enjoy my food, and 2. I won’t have to work so hard at the gym later as I’m not eating all of it myself.
I haven’t made a baked cheesecake for some time, not since I started this blog. I’m a big fan of baked cheesecakes, and when I spotted this recipe on taste.com.au, I was immediately smitten with how simple it was. And instead of simply topping it with frozen raspberries as the recipe dictates, I decided to up the ante and make a raspberry coulis to swirl over the top.
You will need:
- 250g plain sweet biscuits (I used Arnotts’ Milk Coffee);
- 125g butter, melted;
- 2 x 250g packets cream cheese, softened;
- 3/4C caster sugar;
- 3/4C sour cream;
- 1 teaspoon vanilla bean paste;
- 1 teaspoon finely grated lemon rind;
- 3 eggs;
- 100g frozen raspberries;
- 1 tablespoon icing sugar.
Preheat the oven to 160 degrees Celcius. Grease a 22cm round springform cake pan.
Make your crust by breaking up the biscuits into a food processor and processing until the mixture resembles breadcrumbs.
Add the butter and process until combined.
Press the mixture over the base and sides of the pan leaving a 2cm gap from the top. Refrigerate for 30 minutes
Make your raspberry coulis by placing the raspberries, icing sugar and 60ml of water in a small saucepan and cooking over a low-medium heat. Stir until the mixture becomes pulpy and syrupy. Strain through a sieve into a small bowl and refrigerate.
Process the cream cheese, sugar, sour cream, vanilla and lemon rind until smooth.
Add the eggs, one at a time, until the mixture is smooth and combined. Pour into the prepared crust.
Smooth the top before dolloping on spoonfuls of the coulis and swirling with a skewer.
Place the cake pan into a deep baking tray and fill with boiling hot water until about 1cm from the top edge of the tray. Carefully placing it into the oven. By placing it in the water bath, it almost steams the cheesecake and ensures it doesn’t dry and crack. I also put another large square cake pan of boiling water at the bottom of the oven just in case.
Bake for an hour. The original recipe called for 50 minutes to an hour but because I had added a coulis on top and I had taken the precaution of using two water baths, my cheesecake took a little closer to an hour and 20 minutes until it was just set, with the centre having just the slightest wobble.
Making a cheesecake seems easy, you say?
Well, here comes the hardest part: waiting. Allow to cool in the oven for two hours and then refrigerate overnight. The suspense will kill you. As I was making this for work, I made this on Sunday and woke up super-early Monday 6.30am so I had enough time to photograph and slice it before heading into the office.
I was petrified when removing the springform tin that the sides would crumble, but thank goodness I had pressed the crust firmly enough and it held when I unveiled it with bated breath.
The best way to slice it is with a large kitchen knife and cleaning it in hot water in-between each slice to ensure a smooth, clean cut.
Serve it as it is. You won’t need any additional embellishments 😉
Enjoy the rest of your week, lovelies xx