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  • Writer's pictureAnita Hippogriff

Best Cheesecake Ever

“This is the best cheesecake ever!” are the words that came out of my husband’s mouth when he took the first bite of this cheesecake. All credit goes to the one and only Gordon Ramsay, I got this recipe from his wonderful book Gordon Ramsey’s Home Cooking. I made some slight modifications - I replaced sugar with maple syrup and increased the raspberries. You won’t believe how easy this delicious cheesecake is to make!


20 oz cream cheese, at room temperature

1/2 cup maple syrup

2 cups raspberries (I used frozen)

2 tbsp all-purpose flour

3 eggs

zest of 1 lemon (optional)

Preheat oven to 350°F and butter a 9-inch springform pan.

Using a stand mixer or hand mixer, beat cream cheese, maple syrup, and lemon zest together until smooth. Add eggs one at a time and beat well. Add flour and beat until smooth.

Fold in raspberries, then spoon batter into pan.

Bake for 35 minutes, or until edges are set and middle is wobbly.

Let cake cool at room temperature, then chill in the fridge for at least 3 hours. Remove springform ring.

Serve and enjoy!

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