Raspberry and Pistachio Baked Cheesecake

Every now and again I get a sudden craving to make something really colourful. While shades of gold and brown can mean very good things (pastry, chocolate, peanut butter, brown sugar, breads...) sometimes it's nice to have something vibrant to photograph and eat. 

I know raspberries are horribly out of season. I just couldn't help myself. 

Although I love making unbaked cheesecakes, I've only made one baked one before - a Simple Baked Cheesecake. It was nice, but not a patch on the unbaked type.

A few months ago I came across this recipe from The SoNo Baking Company Cookbook online and quickly bookmarked it (so quickly, in fact, that it's down as 'Radpberry and pistachip Cheesecake'...). Finally a few days ago I found the bookmark again and decided I had to give it a try. 

Thankfully it didn't crack and behaved perfectly (see above for weirdly-lit-but-look-no-cracks!-and-isn't-apricot-jam-awfully-orange photo). 

My friend Sam had his birthday party last night and this came along with me (as did another dessert you will hear about soon...). Hence no inside photos. It seemed to go down really well - there's nothing like eating cheesecake with your fingers off a paper napkin. 

I loved the combination of flavours - the pistachio and raspberry go brilliantly. The cheesecake itself was so much better than I thought it could be - light, fluffy, not grainy at all and had a wonderful delicate flavour. 

Definitely a recipe to make again. 

Raspberry and Pistachio Baked Cheesecake

(adapted from SoNo Baking Company Cookbook, see here)

For the base:

30g shelled pistachios

30g light brown sugar

pinch of salt

65g digestive biscuits (or graham crackers)

40g butter

Before you begin, grease a 5" loose-bottom tall tin with a little butter. Get two bigs squares of tin foil and wrap the tin in them, one over the other.  Melt the 40g butter either in a small pan or in the microwave the put aside. In a food processor, pulse the pistachios until fairly fine. Roughly break up the biscuits and put into the processor with the salt and sugar. Pulse until combined and well mixed. Add the butter to the bowl and stir until well coated. Tip into the tin and press down to form an even layer. Put into the fridge to chill. 

For the filling:

450g cream cheese, out of fridge for 6 hours or so

150g golden caster sugar

1/4 tsp salt

1 tsp vanilla extract

1 tsp vanilla paste

2.5 eggs, beaten *

90ml sour cream

Preheat the oven to 150C/300F. Place the chilled and wrapped tin into a roasting tray. Boil the kettle. In the bowl of your stand mixer (with the paddle attached) beat the cream cheese until smooth. Add the sugar, salt, vanilla extract and vanilla paste and beat for a few minutes until smooth. Turn down to a lower speed and add the egg in three stages, beating to combine between each addition. Scrape down the sides regularly. Finally, add the sour cream and beat to combine. Pour into the prepared tin - it will come up nearly to the top. Place the tray into the oven then pour the boiling water from the kettle into the tin until it comes about 1/3 of the way up the tin. Bake for 45- 50 minutes until set but still wobbly in the middle. Take out of the oven and remove the tin to a wire rack. Place a piece of foil over the top and leave for ten minutes then run a knife around the edge of the tin. Replace the foil and leave to cool down. When totally cool remove the foil and mop up any condensation with some kitchen towel. Cover with cling film and put into the fridge overnight or for 6 hours.  

*For advice on halving eggs, see my guide. 

To decorate:

1 punnet fresh raspberries

3 tbsp apricot jam

60g pistachios

In a food processor, pulse the pistachios until fairly fine with a mixture of smaller and larger pieces. Take the cheesecake out of the fridge, run a knife around the edge of the tin again then remove to a serving plate with strips of parchment paper around the sides. Put the jam into a small saucepan and heat until liquid. Pour through a strainer to take out any lumps. Brush the top and sides of the cheesecake with the jam. Arrange the raspberries on top. Thin down the remaining jam with 1 tbsp boiling water (more if needed) then glaze the raspberries. Finally take handfuls of the pistachios and press to the side. Clear away any excess pistachios and remove the parchment strips. Return to the fridge to set for 1 hour. 

(Serves 8-10)

Braided Lemon Bread

I first fell in love with food blogs because of four things/people: Molly of Orangette, this post on Tea & Cookies, Helen of Tartelette's photos and Deb of Smitten Kitchen. 

Everybody loves Deb's blog. It's friendly, helpful and always full of great new ideas. I have to admit that sometimes (particularly if it's a savoury post) I seek out the photo of Jacob before I think about the food. He's just so cute. 

I bookmarked this recipe the moment I saw it. It's taken me months to make it but I'm very glad I finally got my act together. There was some spare lemon curd and cream cheese in the fridge so I didn't really have a choice. I also had some fresh yeast (free from bakeries or local supermarkets with bakeries) which I wanted to use. I love using fresh yeast  - the way it crumbles and the smell which lingers on your fingertips for ages. 

I used David Lebovitz's lemon curd recipe for the middle. It's really delicious - thicker and tarter than the ones I've made before. 

The corners of dough that you cut off to make the braid are wonderful rolled out again, spread with a mixture of butter, cinnamon and brown sugar, sliced into strips, rolled up and baked for 10 minutes. A very delicious cinnamon roll side product! I had six mini rolls. 

This really is a stunning bread. I'd never made anything like it before but I definitely will again. It seems more complex than it is - a bit of patience and you'll be fine. The results are worth the effort!

I think the photo below looks like a smiley face with sunglasses on:

Braided Lemon Bread

(barely adapted from Smitten Kitchen, here)

For the sponge:

6 tbsp warm water

1 tsp caster sugar

9g fresh yeast (or 1.5 tsp instant yeast)

25g plain flour

Crumble the yeast into a small bowl then add the other ingredients. Mix well then leave for 12-15 minutes, loosely covered in cling film.

For the dough:

the sponge, above

75g sour cream

50g unsalted butter at room temperature

1 large egg, beaten

45g caster sugar

1/2 tsp salt

1 tsp vanilla extract

265g strong bread flour (or plain flour)

Mix the sponge, sour cream, butter, egg, sugar, salt and vanilla together in the bowl of a stand mixer with  the beater/paddle attachment. Tip in the flour and beat until it comes together into a rough ball. Change to the dough hook and knead for 5-6 minutes until smooth and soft. Lightly grease a big bowl and place the dough in the bottom. Cover with cling film and put in a warm place to rise. Leave till doubled and puffy. 

For the filling:

65g cream cheese

2 tbsp caster sugar

25g sour cream

1 tsp lemon juice

13g plain flour

Beat all the ingredients together until smooth. Leave, covered, until the dough has risen. 

To assemble:

50g lemon curd

1 egg, beaten

1 tbsp demerara sugar

Before you start, have a look at Deb's step-by-step photos. Knock down the risen dough. On a well floured surface roll out into a rectangle of about 10" by 15". Transfer the rectangle to a big rectangle of baking parchment. Mark the dough into three lengthways with the side of your hand or a ruler, but don't cut through. Mark off 2" at each end. Cut the rectangles at each corner of the dough off by pressing down with a sharp knife.  Spread the inner rectangle with the cream cheese mixture, then spread over the lemon curd. Fold over the two end rectangles. Cut the side rectangles (without filling) into 1" strips, making sure you have an even number on each side. Fold them in diagonally across the middle, alternating sides. Continue down the braid. Tuck the ends over underneath. Transfer the braid to a baking sheet. Cover loosely with cling film and leave to rise for 50 mins - 1 hr or puffy and nearly doubled. Brush with the beaten egg and sprinkle with the demerara. Bake at 375F/ 190C for 22-25 minutes or until deep golden brown. Take out of the oven and cool for 15-20 minutes before slicing and eating. 

If you want to make ahead then you can put it in the fridge or freezer at most points. Like Deb suggested, I made it up to the point of finishing braiding then put it in the fridge overnight. In the morning I put it in a warm place and left it for two hours while it heats up and then rises. Bake as normal.  I then froze 2/3 of the loaf - don't know how it'll be yet!