Vanilla Cheesecake with Scottish Raspberries

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

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.