Ingredients

Scale

For the cheesecake base:

250g cream cheese, softened
50g unsalted butter
100ml whole milk
60g cake flour
20g cornstarch
1/4 teaspoon salt
6 large eggs, separated
100g granulated sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

For the raspberry ripple:

150g fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 teaspoon water (for thickening)

Instructions

Step 1

Prepare the raspberry ripple first so it has time to cool. In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and become syrupy, about 5–7 minutes.

Step 2

Stir in the cornstarch slurry and continue to cook until the mixture thickens slightly, around 1–2 minutes. Remove from heat, strain through a fine mesh sieve to remove seeds if desired, and let cool completely.

Step 3

Preheat your oven to 320°F (160°C). Line the bottom and sides of an 8-inch round cake pan with parchment paper. Wrap the outside of the pan in aluminum foil to prevent water from seeping in during the water bath baking.

Step 4

In a heatproof bowl over a saucepan of simmering water (double boiler style), melt the cream cheese, butter, and milk together. Whisk until smooth and remove from heat. Let cool slightly.

Step 5

Sift the cake flour, cornstarch, and salt into the cream cheese mixture. Whisk gently until no lumps remain. Then whisk in the egg yolks, lemon juice, and vanilla extract until smooth and glossy.

Step 6

In a separate clean bowl, beat the egg whites with an electric mixer on medium-high speed until foamy. Gradually add the sugar and continue beating until stiff peaks form. This step is key to that soufflé-like texture.

Step 7

Gently fold one-third of the egg whites into the cream cheese batter to lighten it. Then fold in the remaining whites in two batches, being careful not to deflate the mixture. Use a spatula and scoop from the bottom in a J-motion.

Step 8

Pour the batter into the prepared cake pan. Drop spoonfuls of the cooled raspberry ripple across the top. Use a skewer or butter knife to gently swirl the raspberry into the batter for a marbled effect. Don’t overmix or you’ll lose the pattern.

Step 9

Place the wrapped cake pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath. This keeps the heat gentle and even during baking.

Step 10

Bake for 70 minutes, then turn off the oven and let the cake sit inside with the door slightly ajar for another 15 minutes. This helps prevent sudden temperature changes that can cause the cake to collapse.

Step 11

Remove the cheesecake from the water bath and let it cool completely at room temperature. Then chill in the fridge for at least 2 hours, or preferably overnight, for the best texture and flavor development.

Step 12

To serve, gently remove the cake from the pan and peel off the parchment paper. Slice with a hot knife for clean cuts, and if you’d like, drizzle with a little extra raspberry sauce or dust with powdered sugar for presentation.

Prep Time: 25 minutes
Cooling Time: 2 hours
Cook Time: 1 hour 10 minutes

Nutrition

Calories: 210
Sugar: 14g
Fat: 13g
Carbohydrates: 19g
Fiber: 1g
Protein: 6g