Updated: Oct 18, 2020
This is my go to cake for all occasions. It's for mother's day, Christmas, birthdays, and just because!
This recipe was recently featured in the Irish Times along with some amazing Irish chefs sharing celebration cakes. I'm sharing this with you now, because as of the 8th of June, Ireland will be entering into Phase 2. This is a delicious cake, ideal for sharing with friends and family, while still maintaining 2 metre distance!
I always use honey and butter for my crumble base, as it remains chewy instead of setting hard like a brick when just using butter.
Temperature: 150°C Fan
Preparation Time: 45 minutes
Cooking Time: 1 hour 10 minutes
Chilling: 6-8 hours
Tin: 20cm Springform
250g Gluten Free Digestive Biscuits
700g Full Fat Philadelphia
225g Caster Sugar
1 Egg yolk
2 tsp Vanilla extract
40g Dove’s Gluten Free Plain flour
150g Crème Fraîche
45g Icing Sugar, sifted
½ Lemon, zest & Juice
3 tbsp Roe’s Lime Marmalade
½ Lemon, zest & Juice
1. Preheat oven to 150C Fan oven. Break up the biscuits to a fine crumb in food processor or with a rolling pin.
2. Melt together the honey and butter, completely coating the biscuit crumb. Pack down the biscuits into the base of cake tin using the back of a spoon and set in the freezer for 20 minutes.
3. Blend the cream cheese and sugar in the food processor until smooth. Add the eggs, egg yolk, cream, vanilla and scrape down the bowl and blend mix at least twice to ensure that eggs are evenly dispersed.
4. Sift in the flour, then fold in with a spatula or metal spoon.
5. Pour the mixture onto the biscuit base and bake for 1 hour and 10 minutes or until puffy and golden around the edges. It should still have a slight wobble in the centre.
6. Chill overnight for a minimum of 6 hours.
7. The next day, go around the edge of the tin with a knife and demould the cheesecake.
8. Whisk together the mascarpone, crème fraiche, icing sugar, lemon zest & juice until firm peaks.
9. Bring 100g of the raspberries to the boil with the marmalade and lemon juice & zest. Cook out for 5 minutes until sauce becomes thick and glossy.
10. Pass raspberries through a sieve to get the sauce and leave this to cool in the fridge for 10 minutes. Discard the remaining pulp. Once the sauce is cool, use this to coat the 150g remaining raspberries.
11. Spread the mascarpone mix across the top of the cheesecake.
12. Spoon the coated raspberries on top of mascarpone and serve.
Note: If you don't have plain flour, you can use cornflour, strong flour or even self-raising flour. Self-raising flour will make the cheesecake puff up more during the cooking but it will be fine.
Note: You can substitute the raspberries for your favourite fruits or depending on the season.
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