Raspberry-and-cream cheesecake

Raspberry-and-cream cheesecake

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  • 8
  • Easy
  • 1 hour 30 minutes, plus overnight setting time
  • 50 minutes

“Start making this triple-layer cake a day in advance. You can have the cheesecake layer ready in the freezer and even bake the sponge so that it’s properly cooled.” – Abigail Donnelly


  • For the cheesecake layer:
  • 1 x 250 g Woolworths creamed cottage cheese
  • 190 g condensed milk
  • 1 lemon, zested
  • For the sponge layer:
  • 280 g flour
  • 1 1⁄2 t baking powder
  • 1⁄2 t salt
  • 120 g butter
  • 150 g sugar
  • 2 large free-range eggs
  • 1⁄4 cup sour cream or plain yoghurt
  • 2 t vanilla extract
  • 1⁄2 cup milk
  • 160 g raspberries
  • For the jelly topping:
  • 1 x 80 g pack Woolworths strawberry jelly
  • 2 gelatine leaves

Cooking Instructions

1. To make the cheesecake, grease and line a 20 cm springform cake tin with baking paper. You might even want to place a layer of clingwrap at the bottom to ensure that the cheesecake comes out easily.

2. Beat the cottage cheese until smooth, then gradually add the condensed milk. Mix until well incorporated. Fold in the lemon zest, then spoon the filling evenly into the cake tin. Freeze until set or chill overnight. Once set, remove the cheesecake from the cake tin and place it in the freezer to keep its shape.

3. To make the sponge layer, preheat the oven to 175°C. Grease and line a 20 cm springform cake tin (use the same tin you used for the cheesecake).

4. In a large bowl, whisk the flour, baking powder and salt to combine. In a stand mixer, beat the butter and sugar until pale and fluffy, about 2–3 minutes. Add 1 egg at a time, beating to incorporate. Fold in the sour cream or yoghurt and vanilla.

5. Stir in half the flour, then stir in the milk, then stir in the remaining flour and incorporate. Spoon half the batter into the greased cake tin.

6. Dust 2 T extra flour over the raspberries and shake to lightly coat; this will prevent them from sinking. Shake off any excess flour and add half to the batter. Top with the remaining batter and the remaining raspberries. Bake for 35–45 minutes, or until a skewer comes out clean. Allow to cool completely.

7. To assemble, trim the top of the sponge to make it completely flat and place back into the clean cake tin. Top with the frozen cheesecake. Use a hot knife to melt the sides slightly to help it fit into the cake tin. Press it down so that it sits directly on top of the sponge.

8. Use a small, warmed palette knife to spread the top of the cheesecake to seal the edges so that there are no holes for the jelly to leak through. Return to the freezer for a few minutes to set.

9. To make the jelly topping, soak the gelatine leaves in cool water until softened. Mix the jelly with 1 cup boiling water and stir to dissolve. Squeeze out any excess water from the gelatine leaves and stir them into the warm jelly to dissolve. Add 1 cup cold water. Allow to cool completely, then pour half over the top layer of cheesecake. Freeze for 20 minutes, then allow to come to room temperature before unmoulding to serve.

Find more cake recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay 

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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