Jiggly Cheesecake with Raspberry Compote
Updated: May 7, 2020
Fluffy, light, wonderfully jiggly cheesecake. Bright and sweet raspberry compote. Read ahead to find out how to make this iconic dessert!
For the cheesecake:
7 tablespoons butter
100 grams of cream cheese
½ cup milk
8 egg yolks
13 egg whites
1/4 cup of all purpose flour
1/4 cup of cornflour or cornstarch
2/3 of a cup of caster or granulated sugar
For the raspberry compote:
2 cups of fresh or frozen raspberries
1 tablespoon of honey or golden syrup
1 teaspoon of salt
1 tablespoon of lemon or lime juice
1/4 cup of icing or powdered sugar
5 fresh raspberries or strawberries, sliced or whole
Preheat the oven to 140°C fan forced or 160°C / 320°F.
Place a small pot or milk pan on the stovetop set to medium low heat. Add the cream cheese, butter and milk. Cook, stirring occasionally until the mixture has completely melted and is smooth. Remove from the heat and set aside to cool.
In a large bowl, beat the egg yolks and then slowly add the cream cheese mixture to the yolks, stirring rapidly before adding the flour and cornflour. Keep mixing until everything is thoroughly incorporated and there are no lumps.
In stand mixer or seperate large bowl with a handheld mixer, whip the egg whites until soft peaks form. Gradually add the caster sugar 1 tablespoon at a time while continuing to whip until stiff peaks form and egg whites will not fall from a spoon. (Or you can hold the bowl over your head without risk of the mixture falling!!)
Using a plastic spatula, fold about 1/3 of the egg whites into the batter to temper it, then repeat with the remaining 2/3s of egg whites until the batter is smooth and thoroughly incorporated.
Thoroughly grease a cake tin and line the bottom and sides with baking paper. If you’re using a springform pan wrap the outside bottom and sides of the pan in aluminium foil to prevent any water entering or batter leakage. Pour the batter into the tin and gently tap on the benchtop to release any air bubbles.
Place the cake tin into a large rectangular baking dish, then carefully fill the dish with hot water around 2-3cms high. Put the cheesecake in the oven and bake for 25 minutes.
After 25 minutes reduce the heat to120°C fan forced or 140°C / 285°F and continue baking for another 55 minutes.
While you are waiting for the cheesecake to bake let’s start on the raspberry compote. Roughly chop your raspberries then add them to a small pot or milk pan with 1/4 of water over a medium heat.
Add the honey or golden syrup and salt and cook for 10 minutes or until bubbly and the liquid is bright red. Mash some of the berries if they are not completely broken down, and continue cooking for another 5 minutes.
Take the pot of the heat and strain the liquid through a fine mesh sieve to catch any seeds or flesh from the fruit. Taste the compote and adjust seasoning if you need to by adding lemon juice or more salt. Set aside to cool.
Once the cheesecake has finished cooking it should be about double it’s original size. Remove it from the oven, and (take care as it will be hot) very gently invert the cake onto one of your hands or a clean chopping board and peel off the baking paper.
To serve; dust the cheesecake with icing sugar, decorate with fresh strawberries or raspberries, and drizzle generously with the raspberry compote. Please enjoy!