Gino's raspberry baked cheesecake
Gino is back from the slopes and in the kitchen with an old-fashioned recipe, this time from his home patch. His grandfather Giovanni used to make this delicious dessert, and now Gino continues the tradition.
His raspberry baked cheesecake will feed a crowd, but it's so good it might be difficult to share!
Serves: 4
Ingredients
Butter for greasing2 tablespoons orange liqueur600g cream cheese, at room temperature180g caster sugar3 eggs, lightly beaten1 teaspoon orange flower water3 tablespoons plain white flourFinely grated zest of 1 orange8og candied fruits, finely chopped200g raspberriesIcing sugar to decorate
Preheat oven to 180c/gas mark 4. Butter a 23cm spring form cake tin.
Method
In a large bowl, beat together the orange liqueur, cream cheese and caster sugar. Beat in the eggs bit by bit until fluffy and combined. Fold through the candied fruits and raspberries.
Spoon the mixture into the prepared tin, tapping it against the work surface to remove any bubbles. Bake in the middle of the oven for 35 minutes until the edges of the cake are firm but the centre is still slightly wobbly. Set aside to cool for 30 minutes.
Run a sharp knife around the edge of the cake to loosen it, and then remove it from the tin
Serve with a little icing sugar sprinkled on top