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Scrumptious Raspberry Cheesecake

Raspberry Cheesecake
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Gordon Ramsay’s Baked Cheesecake with Raspberries. Sometimes I like to challenge myself, especially during some special occasions. Let me be honest, I made it twice as it required some further thinking. I wouldn’t call it exactly a real American style cheesecake as I used to taste in the US. However, it has no base and it is indeed a very light and yummy dessert – Scrumptious Raspberry Cheesecake.

The raspberries and lemon zest give a very fresh and moist taste and the cheesecake itself is beautifully “souffléd”. It doesn’t need anything else. Follow my tips and bake to perfection! Do not forget to check out Gordon’s video of his Raspberry Cheesecake below.

Total Time: 1 hour + an overnight chill in the fridge

Shopping List

500g of good quality Mascarpone Cheese
150g of caster superfine sugar
3 whole eggs, lightly whisked with a fork
2 heaped tablespoons of plain flour
1 teaspoon of lemon zest
200g of fresh raspberries


For the Raspberry Cheesecake everything matters, so be patient and have a happy baking.

Preheat the oven to 200 degrees.

Bring The Mascarpone to room temperature, at least for 10 minutes. Then, mold it into a wide mixing bowl and whisk with a balloon whisk. Easen it and whisk to a creamy texture, for about 1 minute.

Raspberry Cheesecake

Gradually stir in the sugar and mix until beautifully dissolved. If you are confident enough, use an electric mixer. Be careful not to over whisk it.
In this particular case, I like to feel the magic. Whisk until smooth for 2 more minutes.

Start adding the eggs, few at a time. Always incorporate and mix until smooth. You can use the mixer as well, but with hands only you can be sure, you won’t over whisk it. The whole parade is done within 5 minutes.

Next, stir in flour, 1 tablespoon at a time. Mix well to avoid any lumps.

Add lemon zest and give it a good stir once again.

Raspberry Cheesecake

Finish with raspberries. Mold them all into a mixture and stir very gently. Done.

Mold it into a lightly greased springform pan (I used 22 cm) and bake it the oven for about 30 minutes. If it is getting too golden on the top, reduce the heat to 180 degrees.

Open the oven and let it cool down for a bit. Then, bring it to a room temperature and easen the form. Let it cool down entirely, cover with aluminum foil and refrigerate it overnight. You can enjoy it straight away, the taste is more like a sexy clafoutis. The next day, the taste comes within and it tastes like a real cheesecake. Yummy!

My Culinary Tips

As I tried really a lot on this one, I feel obligated to share a couple of tips that are crucial for this masterpiece.

The oven should be preheated very well, similarly to my Chocolate Lava Cake. Only this way the cake and fruit will “soufflé up” and the magic will happen.

The raspberries should be more than fresh, no washing, no draining, no freezing. Otherwise they may get too liquid in the cake.

No water bath for baking needed here. It can hardly pop up if you soak it in a water bath. This is a very good method which I used in my Cheesecake recipe too, however, not for this one without the base. Trust me on that.

There is no need to easen the edges and running them with a knife after the baking. This is a very satisfying piece of cake, which will nicely keep the form itself.

I hope I didn’t forget anything. It is really worth it to try, so feel free to give me your feedback once you made your own version of the Raspberry Cheesecake.

Makes 8 serves.

Raspberry Cheesecake

Raspberry Cheesecake


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