Baking Recipes & Tutorials,

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Baked Raspberry Ripple Cheesecake Tutorial

Baked Raspberry Ripple Cheesecake Tutorial

Our new Triple Sifter makes short work of several different kitchen tasks. It is designed in a classic colander shape, but with a very modern twist, as it comes with a three different size meshes, which fit neatly into the bottom of the sifter. Simply chose the mesh you need for the task in hand. Use the finest mesh for super fine sifted flour, the medium mesh for skin- and pip-free sauces and purees, and the widest mesh for a quick means of washing fruit, rice or quinoa. The removable 'pop out' meshes, make it very easy to clean, too. The triple sifter has been around since the 1930s and is one of Tala's most iconic products. 


Why not use the Triple Sifter to prepare this baked raspberry ripple cheesecake recipe? It's a lovely make-ahead dessert, perfect for an evening dining al fresco or to take along to a BBQ. This recipe yields plenty of raspberry sauce, so if you find yourself short of raspberries, one 200g punnet will work at a pinch.



Baked Raspberry Ripple Cheesecake




3 x 180g full fat cream cheese

100g caster sugar, and two extra tablespoons

2 free range eggs

2 tsp vanilla paste

400g raspberries

200g digestive biscuits

100g salted butter

Sprig of fresh mint to serve (optional)

1. Preheat the oven to 180 degrees Celsius, 356 degrees Fahrenheit.


2. Place the digestive biscuits in the food processor and blitz into fine crumbs. If you haven't got a food processor, place the biscuits into a ziplock plastic bag and bash them with a rolling pin. 


3. Melt the butter in saucepan, then stir in the crushed biscuits. 


4. Line a 20cm Tala Performance baking tin with a greaseproof paper circle, then tip the buttery biscuit mixture into the tin and spread it over the base of the tin, pushing it down with the back of your hand. 

5. Place the largest hole mesh into the Triple sifter and wash the raspberries under the tap, leaving the sifter on the draining board for the fruit to drain.


6. Reserve a handful of raspberries to decorate the cheesecake later. Tip the rest of the raspberries into a saucepan with two tablespoons of caster sugar and heat gently until the fruit starts to break down. 

7. Replace the wide mesh of the Triple Sifter with the medium mesh and suspend the sifter by the handles over a bowl. Tip the cooked raspberry mixture into the sifter and push it through with the back of a large spoon or ladle. 


9. Stir and press the mixture through until you have as much raspberry puree as possible. Expect to do this for five minutes or more -- do persevere. It might feel like you are only making pink juice at first but if you keep going you will end up with a beautiful deep red, thick puree.

10. Mix the cream cheese, eggs, caster sugar and vanilla paste in a large mixing bowl. Use a rubber spatula at first, then a balloon whisk will help you ged rid of any stubborn blobs of cheese.


11. Tip the cheese mixture on top of the biscuit base and spread it out with a knife.


12. Then, using a table spoon, dollop raspberry puree here and there over the cheese mixture and swirl with a table knife to create a rippled effect. Use as much of the puree as you find pleasing to the eye and keep the rest in the fridge to serve with the cheesecake.


13. Place the cheesecake into the centre of the oven and bake for 45 minutes (checking every so often after 30 minutes) until the cheesecake starts to brown and set. It will still have some 'wobble' in in when it is ready, you don't want it to set completely.

14. Remove from the oven and allow it to cool in its tin. Serve later in the day, or make a day ahead if you want to as it will keep beautifully in the fridge. 


15. Serve in slices with a drizzle of raspberry puree. Fit the finest mesh into the Triple Sifter and dust with icing sugar, and finally raid the Pimms supplies for a sprig of fresh mint to garnish, if the fancy takes you. 

16. Serve to loved ones for the perfect Summer afternoon or evening do. 


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