Baked New York Raspberry Cheesecake Recipe

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serves: 6 - 8

It’s best to serve this at room temperature, as I find that straight from the fridge it’s a bit like listening to your bank manager – hard work and not very pleasant!

Recipe taken from Slow Cooking by James Martin, published by Quadrille (£20, hardback)



  • 1 x 23cm sponge cake base
  • 1 vanilla pod
  • grated zest and juice of 1 lemon
  • 200g caster sugar
  • 50g corn flour
  • 850g full-fat soft cream cheese
  • 4 large eggs
  • 375ml double cream
  • 400g raspberries
  • 150ml maple syrup


  • Preheat the oven to 180C/350F/Gas mark 4. Cut the sponge base to a diameter of 23cm if necessary, then slice in half horizontally to form a 5mm thick disc, and place it in the bottom of a springform 23cm cake tin.

  • Split the vanilla pod in half lengthways and scrape out the seeds. Put the vanilla seeds, lemon zest and juice, sugar, corn flour and cream cheese into a bowl and whisk together. Add the eggs, one at a time, beating well between each one. Add the double cream, whisking until the mixture is smooth, then add 250g of the raspberries and stir carefully through the mixture.

  • Pour into the cake tin and tap it lightly to settle the mix. Put the cake tin into a roasting tray, then pour hot water into the tray to a depth of 2cm to create a bain marie. Bake for 1 1/4 – 1 1/2 hours, until the top is golden and the cheesecake just set.

  • Remove from the oven and allow to cool in the tin. Remove and place on a serving plate, then top with the remaining raspberries and drizzle over the maple syrup. Serve with a drizzle of double cream.

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(722 ratings)
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