This cake is very moist and will stay so for days. The Cheesecake Crème is wonderful and there’s usually not any leftovers but if you do have a small batch left, please place in a piping bag, pipe small piles into a tray and place in the freezer. The small frozen Cheesecake treats are great with a cup of coffee (see photo).
Cheesecake Crème:
150g Philadelphia Cream Cheese
100 ml caster sugar
1/2 tsp vanilla extract
3 eggs
500 ml crème fraiche
Passionate Raspberry Cake:
150 g butter, at room temperature
150 ml demerara sugar (brown sugar)
3 eggs
3 passion fruits
150 ml Greek yoghurt
150g gluten free plain flour
200 ml gluten free oats
2 teaspoons of baking powder
200 g frozen raspberries, do not thaw
Fresh raspberries for decoration
Cheesecake Crème:
- Oven at 125 C
- Whisk cheese and sugar in a bowl.
- Add vanilla extract and eggs
- Whisk the crème fraiche until smooth. Add to the other ingredients. Mix well together.
- Bake in a greased ovenproof dish for 1 hour.
- Let cool. Whisk until smooth. Chill.
Passionate Raspberry Cake:
- Oven at 170 C
- Whisk butter and sugar
- Add the eggs, the seeds from the passion fruits and the yoghurt.
- Combine the flour, baking powder and oats.
- Add the flour mix to the passion fruit mix and lastly add the frozen raspberries.
- Pour into greased cake tin and bake in the oven 50-60 minutes.
Assembly:
- Place a spoonful of Cheesecake Crème on one side of the plate and use a pastry brush to create a brush stroke across the plate.
- Cut a slice of cake and place on top of one end of the brush stroke.
- Decorate with fresh raspberries.