Raspberry Pie Cheesecake

Ingredients

For 8 people:

• 700 grams of raspberries
• 220 grams of flour
• 120 grams of butter
• 250 grams of mascarpone
• 180 grams of cream cheese
• 150 grams of caster sugar
• 150 millilitres of double cream
• 2 lime
• 20 grams of icing sugar
• 25 grams of corn flour
• 10 millilitres of vanilla extract
• 5 grams of pectin powder
• Salt
• Water

Recipe

Start by preparing a shortcrust pastry for the bottom of the cheesecake.

In a bowl, mix together:

• 220 grams of flour
• 120 grams of butter, diced
• 20 grams of powdered sugar
• A pinch of salt

Crumble the diced butter in the flour until all the large pieces are mixed with the flour, and the mixture resembles bread crumbs.

Add 30 millilitres of water to the dough, and start bringing the dough together, bringing it to a ball.

Put the dough in the fridge and rest for at least 30 minutes.

Once rested, roll the pastry to a thin disk, and line the inside of a cheesecake tin with the shortcrust pastry. Cut the excess pastry, leaving only about 2 to 3 centimetres of pastry above the base. Put baking beans in the pastry base, and blind bake for 15 minutes at 180℃, gas mark 5.

Once baked, leave the pastry to cool until room temperature.

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For the raspberry pie filling, in a sauce pan, mix together:

• 700 grams of raspberries
• The juice of 2 lime
• 5 millilitres of vanilla extract
• 100 grams of caster sugar
• 25 grams of corn flour
• 5 grams of pectin powder

Heat the raspberries over a medium-low heat, continuously mixing the raspberries until the mixture gets the consistency of jam.

Transfer the raspberries pie filling to the shortcrust pastry, and leave to cool down until room temperature.

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For the cheesecake topping, in a bowl, mix together:

• 250 grams of mascarpone
• 180 grams of cream cheese
• 50 grams of caster sugar
• 5 millilitres of vanilla extract

Using an electric whisk, whisk cheesecake topping until smooth. Once smooth, add in:

• 150 millilitres of double cream

Continue whisking until the double cream is integrated in the cheesecake batter, and the batter gets a solid consistency.

Spoon the cheesecake batter on top of the raspberry pie filling.

Refrigerate the cheesecake overnight to let the cheesecake topping and pie filling set.