Vanilla Cheesecake with Scottish Raspberries


Although this recipe looks relatively simple, it is actually quite challenging. A fine judgement is required to cook the filling to just the right point. As with most egg dishes, you have to allow the cooking to be finished by residual heat even after you have taken it off the stove or out of the oven. Remove it too early, however, and you don’t get a good set.


For the Base

  • 70 g flour
  • 70 g sugar
  • 70 g ground almonds
  • 7 g salt
  • 70 g butter, melted

For the Topping

  • 700 g Philadelphia cream cheese
  • 150 g mascarpone
  • 200 g sugar
  • 1 vanilla pod
  • 2 whole eggs, plus 8 egg yolks


To make the base, preheat the oven to 160°C/gas 3. Combine the flour, sugar, ground almonds and salt in a mixing bowl, pour on the hot melted butter and work into a gritty paste. Set this into a 23 cm. tart pan and bake in the preheated oven until golden in colour, about 30 minutes. Set aside to cool completely.

To make the topping, preheat the oven to 110°C/gas ¼. Combine all the ingredients and thoroughly whisk them together. Pour on top of the cool base and bake until set, about 60–70 minutes.

Finish with the raspberries or any fruit of your choice. Purée a few berries, sieve and mix with sugar to decorate the plate.

To Serve

  • Scottish raspberries
  • A little sugar