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Three-cheese cheesecake

The ultimate American dessert

  • Cook: 1 hrs
    Plus cooling
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 600
  • Carbohydrates 34
  • Saturated Fat 25
  • Sugar 19
  • Protein 13
  • Fat 47
  • Fibre 2
  • Salt 1.17

Nutrition per serving

  • Calories 600
  • Carbohydrates 34
  • Saturated Fat 25
  • Sugar 19
  • Protein 13
  • Fat 47
  • Fibre 2
  • Salt 1.17

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

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.

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