Condensed milk cheesecake with raspberries

Ingredients – serves 8

For the condensed milk cheesecake:

  • 4 eggs
  • 50 g sugar
  • 50 g condensed milk
  • 150 g cream cheese
  • 50 g plain flour
  • 35 ml sunflower oil
  • juice of 1 lemon

For the raspberry coulis:

  • 100 g raspberries
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 tablespoon lemon juice

For the topping:

  • 100 g raspberries
  • a few sprigs of fresh mint


Make the condensed milk cheesecake:

  • Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
  • Mix 3 egg yolks, 1 egg and the condensed milk until well combined in a large bowl.
  • Heat the sunflower oil in a small saucepan and sift in the flour, quickly beat to a smooth paste.
  • Melt the cream cheese over a very low heat and pour into the egg mixture.
  • Add the flour paste and whisk until well combined.
  • Beat the 3 egg whites to soft peaks. Add the lemon juice and sugar, continue beating until the egg whites form glossy, stiff peaks. Carefully fold the meringue into the yolk mixture.
  • Pour the batter in the prepared baking tin and bake for 1 hour, remove from the oven and leave to rest for 5 minutes.
  • Remove from the tin, put on a wire rack and leave to cool.

Make the raspberry coulis:

  • Tip the the raspberries, sugar and water in a small saucepan and heat until the raspberries start to melt and the resulting liquid starts boiling.
  • Stir in the lemon juice and mash the raspberries with a wooden spoon to a purée.
  • Pass the pureed raspberries through a sieve using the wooden spoon and collect the coulis in a bowl below.

Assemble the cake:

  • Drizzle the raspberry coulis over the cheesecake, top with the raspberries and garnish with a few sprigs of mint.

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