If there is one thing you Americans know how to do, it’s how to make great cheesecakes. This is my take on dense, creamy, classic New York–style cheesecake.
SERVES 8
INGREDIENTS
- Butter, for greasing
- 20 ounces (2½ cups) cream cheese, at room temperature
- ¾ cup sugar
- 3 eggs, lightly beaten
- 2 Tbsp all-purpose flour
- Finely grated zest of 1 lemon
- 1½ cups raspberries
INSTRUCTIONS
- Preheat the oven to 350°F. Butter a 9-inch springform cake pan.
- Beat together the cream cheese and sugar. Add the beaten eggs bit by bit until combined. Add the flour and lemon zest, then fold through the raspberries.
- Spoon the mixture into the prepared cake pan, tapping it against the work surface to remove any bubbles and help the raspberries rise up from the bottom.
- Bake in the preheated oven for 35 minutes, or until set on the edges but wobbling slightly in the middle.
- Once cooled, refrigerate until cold, at least 3 hours. Loosen the spring form and remove from the pan, running a knife around the edges to loosen if necessary, and serve.
NOTES
- Place a four-sided grater on a plate. Using the side with the smallest holes, rub the lemon down it in long, sweeping strokes, turning the fruit a little after each stroke so you don’t grate any of the bitter white pith.
