This cheesecake has a shortbread-style base made with ground almonds and butter. It's topped with a mascarpone filling and a swirl of raspberry coulis to create a gorgeous dessert.
1 person made this
Makes: 1 cheesecake
1 tablespoon of sugar
2 tablespoons of water
175g ground almonds
40g soft brown sugar
30g butter, melted
120g caster sugar
1/2 teaspoon vanilla extract
zest from 1 lemon
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Bring raspberries, sugar and water to the boil; simmer for 10 minutes over low heat or until thickened. Set coulis aside to cool.
Grease a 20cm springform cake tin. Line the base with baking paper; wrap the outside of the springform tin with foil.
Combine ground almonds, sugar and melted butter together in a bowl; spoon into prepared cake tin, pressing it down to form the base.
Preheat the oven to 170 C / Gas 3.
Beat mascarpone, sugar, vanilla extract and lemon zest together with an electric mixer until smooth. Add the eggs one by one and beat well after each addition; pour filling onto almond base.
Spoon the raspberry sauce on top of the cheesecake filling; run a knife through the filling to create a swirl effect.
Place the springform tin in a deep baking tray; pour enough hot water into the baking tin to create a water bath. Bake the cheesecake in preheated oven for 60-75 minutes, or until cheesecake is firm but still a bit wobbly in the middle.
Cool the cheesecake slightly; cover with foil and chill in the fridge for at least 4 hours, but preferably overnight.