Ingredients: (for 8 inch round pan)
4tbsp unsalted butter, plus extra for greasing
5oz (140g) graham cookies
6oz raspberries
2/3 cup sugar, plus 3tbsp extra
14oz(400g) cream cheese
9oz (250g) mascarpone, at room temperature
2 large eggs, plus 1 large egg yolk, at room temperature
1/2 tsp pure vanilla extract
2tbsp all-purpose flour, sifted
For the compote
4oz(100g) raspberries
1tbsp sugar
squeeze of lemon juice
Directions
- Preheat oven to 350F (180C). Grease the cake pan.
- Put the graham cookies in a large plastic bag and crush into fine crumbs with a rolling pin.
- Melt the butter in a saucepan or microwave.
- Add the melted butter to crumbs. Stir until all mixed. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
- Put the raspberries and the 3tbsp sugar in a food processor and puree until smooth
- Push the mixture through a nylon sieve (metal will taint it) into a small saucepan.
- Bring to a boil, simmer for 3-5 minutes, or until thickened. Set aside.
- Place the remaining sugar and the next 5 ingredients in the food processor
- Pulse the cream cheese mixture together until smooth and very well combined.
- Pour the mixture on the cookie base and smooth the top with a palette knife.
- Drizzle over the berry jam and make swirls by drawing a metal skewer through the mix.
- Boil a kettle of water. Put the cake in a deep roasting pan and wrap the sides with tin foil.
- Pour hot water into the pan, to come halfway up the sides, to stop the cake from cracking.
- Bake for 40 minutes, till set but a bit wobbly. Turn off the oven and wedge open the door
- After 1hour, remove the cake and place on a wire rack. Remove the sides of the pan.
- Let it cool completely and transfer to a serving plate or cake stand.
- Meanwhile, put all the ingredients for the compote in a small pan.
- Heat the compote gently, stirring occasionally, until all the sugar dissolves.
- Transfer to a pitcher to serve. PREPARE AHEAD
- Can be made 3 days in advance and chilled.
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