Raspberry Cheescake Gateau




Today I’d like to share with you the recipe of the gorgeous cake I made for my husband’s 30th birthday. I took the original recipe from 101 cakes & bakes, by BBC Good Food, but I modified part of the recipe to make a lighter, more achievable cake, and it is just as yummy and really easy to make.

You will need:

225gr self-raising flour
1tsp of baking powder
100gr caster sugar
200gr softened butter
4 large eggs
2 tsp vanilla extract
1tbsp of milk


For the filling and top decoration:

400gr light soft cheese (such as Philadelphia)
grated zest of 2 limes and the juice of one
100gr icing sugar
300-400gr of raspberries (you can choose any wild berries you prefer and match the jam flavour)

It takes… 1h 15min, plus about 20min decorating. Serves about 10 hungry guests, although it can stretch for more people.

How to make it:

  1. Preheat the oven to 180C/gas 4/fan oven 160C. Butter and line the base of your round tin. I usually use a 10inch/25cm one as it gives me a nice cake size  for around 10 to 12 serves.
  2. Chock the flour, baking powder, sugar, softened butter, eggs and vanilla extract into a bowl and mix thoroughly, until you get a creamy mixture. You can use an electric mixer at a low speed for better results. Once you’ve done this, stir in 1tbsp of milk to the mix.
  3. Transfer the mixture to the previously buttered tin and level the top by softly shaking the tin. Then, bake for 50-60 minutes. To know whether your cake is fully baked inside, you can insert a knife in the middle; if it comes out dry, then you cake is ready. Also, you can check by lightly pressing the top of your cake, if it springs back then it is ready. Leave to cool completely and split in half.
  4. Beat the cheese, lime juice, lime zest and icing sugar until soft and well mixed. Put a layer of the cheese mix in the middle of your cake and then add raspberry jam (as much as you like). Then, put the top layer of the cake, and spread the rest of the cheese and lime mixture on top. Add the fresh raspberries on top.
  5. Enjooooy!!!

I’d love to hear how it goes for you, so please send some pics and comments of your amazing  cake!


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