Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
Ingredients
Serves 8
For the cheesecake:
- 700g cream cheese
- 230g whole eggs
- 210g icing sugar
- 320g double cream
- 1 tbsp vanilla bean paste
- 40g plain flour
For garnish:
- 400g raspberries
- 1 tbsp honey
- Handful fresh mint leaves, thinly sliced
Method
- Begin by preparing your tin. Line a 10-inch loose bottomed cake tin with baking parchment. Wrap the cake tin in a dampened kitchen towel making sure it hugs the outside of the tin. Wrap everything in tinfoil to hold the towel in place. Place on a baking tray ready for the oven.
- Preheat the oven to 230c. Take the cream cheese out of the fridge 1 hour before using to come to room temperature.
- Place the cream cheese in a mixer with the paddle attachment and mix at a low speed until smooth. Add the double cream, whole eggs, vanilla and sift in the icing sugar and flour. Mix on a low speed for 5 minutes until smooth. Rest the mix for 1 hour before passing through a sieve into the pre-lined tin.
- Bake for 30 minutes at 230c until dark brown on top and evenly risen. Allow to rest at room temperature for 30 minutes before placing in the fridge for at least 3 hours. Remove and slice using a hot knife.
- Dress the berries in the honey and mint leaves and serve alongside.
