raspberry sauce

simple baked cheesecake with a raspberry sauce

28th March 2010

I rediscovered this recipe in my little leather-bound recipe book.  This little book travelled the world with me, and along the way, I would write down recipes that inspired me, adding photos and drawings. On holidays, I had more time to do this. This little book hasn’t travelled for ages, nor has anything been added to it for a long time. Looking at it now, it needs some very careful, tender, loving care; it needs to be updated, amended, recovered and stitched. There are photos of my children when they were so tiny.  It’s such a special book with so many stories. I hope it will end up in kitchens for many generations.


This recipe was given to me by a friend of a relative when I was visiting London.

She served it still warm from the oven.

It was light.

It was airy.

Just like a cheesecake ought to be.

And, of course, she gave me the recipe.

Wendy’s baked cheesecake with raspberry sauce

In Israel, the digestive biscuits are available in Eden health food store or Ikea. Recently, I have been adding this raspberry sauce as the sharpness of the raspberries goes so nicely with the creaminess of this delicious cake.

Makes one 9-inch springform cake.

for the base

250g digestive biscuits

100g melted butter

cup walnuts

for the filling

250ml whipping cream

¾ cup sugar

500 grams Philadelphia cream cheese (allow to come to room temperature)

1 tsp vanilla essence

juice ½ lemon

3 eggs

1 Tbsp custard powder (can be replaced with cornflour)

for the sauce

1 packet frozen raspberries

1 Tbsp sugar


1.  Preheat the oven to 160C/320F.

2.  To make the biscuit base, process the biscuits and walnuts until they are like crumbs, then add the melted butter and pulse again.

3.  Press into the base and side of a springform tin with your fingers or the back of a spoon.  Place in the fridge while you make the filling.

4.  To make the filling, with an electric beater, whip the cream until it thickens, then add the sugar, cream cheese, vanilla essence, lemon juice, eggs and custard powder.  Mix well, then pour the cream cheese filling into the chilled biscuit base.

5.  Bake the cake for half an hour, then turn the oven off and allow the cheesecake to continue cooking for another half an hour. DO NOT open the oven door before this time is up.  I let it continue to sit in the oven for a few hours.

6.  To make the sauce, puree the raspberries and sugar together.  Drizzle a good helping over when serving.


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