Raspberry cheesecake

Raspberry Cheesecake - A Sweet and Creamy Delight

Welcome to the wonderful world of desserts! Today, I invite you to discover my favorite raspberry cheesecake recipe, inspired by my mother's garden, where raspberries grow freely, bringing a touch of sunshine every day. This cheesecake is a perfect combination of textures, with a crunchy biscuit crust and a creamy filling full of flavors. Whether you want to impress guests at a party or simply indulge yourself, this quick dessert is the ideal choice!

Preparation time: 20 minutes
Baking time: 45 minutes
Total time: 1 hour
Servings: 10

Ingredients:

For the crust:
- 230 g plain biscuits (suggestions: digestive biscuits or butter biscuits)
- 150 g melted butter

For the filling:
- 600 g cream cheese (recommended: Hochland or Philadelphia)
- 150 g sugar
- 2 tablespoons cornstarch
- 3 eggs
- 1 teaspoon vanilla extract
- 300 g fresh raspberries
- 140 ml sour cream

For the raspberry sauce:
- 150 g raspberries
- 1 tablespoon water
- 1 tablespoon sugar

Preparing the cheesecake:

1. Preparing the oven and the pan: Start by preheating the oven to 180°C. Place baking paper in a round springform pan. This step is essential as it will make it easier for you when removing the cheesecake.

2. Preparing the crust: Crush the biscuits in a food processor or by using a classic method, placing them in a bag and hitting them with a rolling pin. Mix the crushed biscuits with the melted butter until the mixture becomes homogeneous and holds together easily between your fingers. Place the mixture in the prepared pan and press it down well to create an even layer. Bake the crust for about 5 minutes, until it becomes slightly golden.

3. Preparing the filling: In a large bowl, mix the cream cheese until it becomes creamy and lump-free. Add the sugar and cornstarch, continuing to mix until well combined. Add one egg at a time, mixing well after each addition. Incorporate the sour cream and vanilla extract, making sure everything is well mixed. Finally, add 150 g of raspberries, gently folding them in with a spatula, being careful not to crush the fruit.

4. Assembling the cheesecake: Pour the filling over the baked and evenly placed biscuit crust. Place the pan in the oven and bake for 40-45 minutes. The cheesecake is done when the center jiggles slightly but is not liquid. Turn off the oven and let the cheesecake cool inside for 30 minutes to avoid cracking caused by sudden temperature changes.

5. Preparing the raspberry sauce: In a small saucepan, combine the remaining 150 g of raspberries, 1 tablespoon of water, and 1 tablespoon of sugar. Simmer on low heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. This sauce will add a touch of freshness to your cheesecake.

6. Serving: Once the cheesecake has completely cooled, remove it from the pan. You can serve it plain or with the raspberry sauce on top. A creative idea would be to decorate it with a few fresh mint leaves for an extra pop of color and flavor!

Practical tips:
- Make sure all ingredients are at room temperature to achieve a smooth filling.
- If you prefer a denser texture, you can add a little more cheese or replace the sour cream with a larger amount of cheese.
- You can vary the recipe by adding other berries, such as blackberries or blueberries, to the filling for a different taste.

Frequently asked questions:

1. Can I use cottage cheese instead of cream cheese?
Yes, but the cheesecake will have a different texture. Make sure the cottage cheese is well drained and blended for a smoother consistency.

2. How can I avoid cracking the cheesecake?
Gradual cooling in the oven is key. Avoid opening the oven door during baking.

3. Can I freeze the cheesecake?
Yes! The cheesecake freezes very well. Make sure it is well covered with plastic wrap or in an airtight container.

Nutritional benefits:
This raspberry cheesecake is not only delicious but also full of nutrients. Raspberries are rich in antioxidants, vitamins C and K, and fiber, contributing to a healthy diet. Additionally, cheese provides protein and calcium, essential for a balanced diet.

Now that you have all the necessary information, all that’s left is to get cooking! I promise that every bite will be an explosion of flavors and textures. Enjoy every step of the process and don’t hesitate to share this dessert with your loved ones!

 Ingredients: Crust: 230 g plain biscuits 150 g melted butter Filling: 600 g cream cheese (Hochland, Philadelphia...) 150 g sugar 2 tbsp cornstarch 3 eggs 1 tsp vanilla extract 300 g raspberries 140 ml sour cream

 Tags:  cheesecake raspberry cheese