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)
Photos © TARA FISHER
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.
- 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
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