Baked Cheesecake

If there is one thing the Americans know how to do, it’s how to make great cheesecakes. The mixture here is like a sweetened quiche filling, which is slightly denser and less fluffy than the classic British cheesecake. But because it has no biscuit base, the result is less sweet and heavy.

Ingredients:

Butter, for greasing

550g cream cheese, at room temperature

160g caster sugar

3 eggs, lightly beaten

2 tbsp plain flour

Finely grated zest of 1 lemon

200g raspberries

Procedure:

1. Preheat the oven to 180°C/Gas 4. Butter a 23cm springform cake pan.

2. 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.

3. 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 until set on the edges but wobbling slightly in the middle.

4. Once cooled, remove from the tin, running a kitchen knife around the edges to loosen if necessary, and serve.