This cheesecake is that airy, Japanese-style of cheesecake – a much lighter version than a dense and creamy NY cheesecake. This one is top with fresh raspberries and a raspberry jelly glaze.
Makes one 9-inch (23 cm) cheesecake
ingredients
Cheesecake
Raspberry Jelly (Makes about 3 cups)
directions
Alternatively, the jelly can be processed for pantry storage following safe canning procedures.
Preheat the oven to 300 ºF (150 ºC). Grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper and wrap the outside of the pan in foil and folding the foil over the top of the pan so that it secures the parchment in place (this helps to prevent the cheesecake from shrinking. Place the pan into a roasting pan or other dish that can be filled with water.
In a medium saucepan, whisk the cream cheese, milk, butter and vanilla bean paste over medium heat until smooth and melted. Remove from the heat.
Sift the flour with ¼ cup (50 g) of the granulated sugar with the cornstarch in a large mixing bowl. Stir in the lemon zest. Pour in the cream cheese mixture and whisk until smooth. Whisk in the egg yolks.
Whip the egg whites on high speed until they are frothy and gradually pour in the remaining ½ cup (100 g) of sugar, continuing to whip until the whites hold a soft peak when the beaters are lifted. Fold a third of the whites into the cheesecake base the then fold in the remaining two-thirds. Pour the batter into the prepared pan. Pour boiling water into the roasting pan and bake the cheesecake for about an hour, until it longer jiggles in the centre (and it’s OK if it browns on top a little). Turn the oven off and prop open the oven door and let the cheesecake sit for 1 hour. Remove the cheesecake to a cooling rack and let it cool for about 15 minutes before removing the springform ring and parchment from the sides. Cool the cheesecake to room temperature and then chill it for at least 2 hours before finishing.
To decorate the cheesecake, arrange raspberries to completely cover the top of the cheesecake. Melt the raspberry jelly in a small saucepan over medium-low heat, whisking until smooth. Brush the warm jelly over the berries and chill until ready to serve.
Place the berries into a saucepot and crush them using a potato masher. Add the water and bring the berries to a simmer over medium heat and cook, stirring occasionally, until they are soft, about 5 minutes. Remove the pot from the heat.
Prepare a jelly bag (or fine strainer double-lined with cheesecloth) over a bowl. Pour in the warm berries and let drain (without pressing) for at least 3 hours (or in the fridge overnight).
Measure out 2 cups (500 mL) of the raspberry juice and place this in a saucepan 9save the raspberry pulp for smoothies of sorbet). Bring the juice to a simmer over medium-high heat and add the sugar. Once the sugar has fully dissolved and is boiling (stir often), add the pectin, return to a simmer, stir for a minute and remove from the heat. Pour the jelly into jars, allow to cool and then chill.