The Artisans Kitchen Cheesecake

Raspberry Honduran Cheesecake

by Bryan Ford
Total 2 hours and 15 minutes (includes cooling time) | Active 30 minutes
Makes 8 to 10 servings
TIP: This recipe contains a slightly scaled down version of the topping Bryan demonstrated in this episode.

Ingredients

Topping

  • Nonstick cooking spray
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sesame seeds

Batter

  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup vegetable oil
  • 1 cup sifted all-purpose flour
  • 1/2 cup white rice flour
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, at room temperature
  • 1 cup milk, lukewarm
  • 1 cup grated Parmesan (about 4 ounces)
  • 1/4 cup raspberry jam

Sprinkle

  • 1/2 cup powdered sugar
  • Heaping 1/4 cup freeze-dried raspberries
  • 2 tablespoons sesame seeds, toasted

Directions

  1. For the topping: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray and place on a rimmed baking sheet.
  2. Mix the granulated sugar, flour, and sesame seeds together in a small bowl. Powder the bottom and the sides of the springform pan with some of the sesame mixture and reserve the rest.
  3. For the batter: Beat together the granulated sugar, butter, and oil in a stand mixer fitted with the paddle attachment—or with an electric mixer—until fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition. Mix the Parmesan and milk in a liquid measuring cup. Whisk the all-purpose and rice flours and baking powder together in a medium bowl. Add them alternately with the milk mixture, beginning and ending with the flour. Stir well after each addition.
  4. Pour the batter into the prepared pan. Dollop the raspberry jam and spread in a swirl pattern on the top of the batter with the spoon.
  5. Sprinkle the remaining sesame seed mixture in an even layer over the batter.
  6. Bake until the cake is golden brown and is mostly set, but still jiggles in the middle, about 45 minutes. Remove from the oven. Let it cool slightly on a wire rack, then while still warm, run a sharp knife around the sides and remove the ring of the pan. Let cool completely before decorating or slicing.
  7. While the cake is cooling, add the powdered sugar, raspberries, and toasted sesame seeds to a food processor. Blitz until it is a fine powder.
  8. When you are ready to serve, sift the raspberry powder onto the cake using a fine-mesh sieve. Cut into wedges and serve at room temperature.
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