Baked raspberry cheesecake
Baked cheesecakes take time, but boy are they worth the effort. The tricky bit is waiting for it to cool fully before tucking in.
Equipment and preparation: For this recipe you will need a 23cm/9in springform tin, heavy-duty 46cm/18in wide aluminium foil and a large, high-sided roasting tin.
For the base
For the filling
- 900g/2lb cream cheese, at room temperature
- 160ml/5⅓fl oz soured cream
- 160ml/5⅓fl oz double cream
- 270g/9½oz sugar
- 4 large free-range eggs
- 1 vanilla pod, sliced lengthways and seeds scraped out