Not only was it the first time that I had ever attempted to make a baked cheesecake, it was also my first time of ever tasting one. The recipe called for it to be baked for 40 minutes, until the middle wobbled slightly when shaken. This was no where near enough time. Which we only discovered whilst it was being served up. I think it would need closer to an hour.
Under done centre scooped out and disposed of, the result was one of the best cheesecakes I’ve tasted. The cheese was strong and savoury, the raspberries added a delicious tang to every other bite. Needless to say, several slices have wound up in my freezer for a rainy day.