Baked Raspberry Cheesecake

Steps

1. 1

   Preheat the oven to 170°C (350 °F) (340°F (170 °C)).

2. 2

   Cut the sponge base to a diameter of 23cm, then slice it horizontally to form a disc approximately 5mm thick.

3. 3

   Place the sponge disc into the bottom of a 23cm springform cake tin.

4. 4

   Split the vanilla pod in half lengthways and scrape out the seeds with the back of a knife.

5. 5

   In a large bowl, combine the vanilla seeds, lemon zest, lemon juice, caster sugar, cornflour, and cream cheese. Whisk together until well combined.

6. 6

   Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

7. 7

   Pour in the double cream and whisk until the mixture is completely smooth.

8. 8

   Add 250g of the raspberries to the mixture and stir carefully by hand to avoid breaking them too much.

9. 9

   Pour the cheesecake mixture into the prepared cake tin over the sponge base. Tap the tin lightly on the counter to settle the mix and remove air bubbles.

10. 10

    Place the cake tin into a large roasting tray. Pour hot water into the roasting tray until it reaches a depth of 2cm to create a bain-marie.

11. 11

    Bake for 1¼ to 1½ hours. The cheesecake is done when the top is golden and the center is just set but still has a slight wobble.

12. 12

    Remove the roasting tray from the oven and take the cake tin out of the water. Allow the cheesecake to cool completely in the tin.

13. 13

    Once cooled, remove the cheesecake from the tin and place it on a serving plate.

14. 14

    Top with the remaining 150g of raspberries and drizzle the maple syrup over the top.

15. 15

    Serve with an additional drizzle of double cream if desired.