Cheesecake with jam and raspberries
Raspberry Jam and Fresh Raspberry Cheesecake
A dessert that combines delicate flavors and savory textures, the raspberry jam and fresh raspberry cheesecake is a perfect choice for any occasion. With a crunchy crumble base and a smooth cream, this cheesecake is not only delicious but also visually appealing. I invite you to discover step by step how to prepare this delicacy, which blends the sweetness of the jam with the freshness of the raspberries.
Preparation time: 20 minutes
Baking time: 80 minutes
Total time: 100 minutes
Number of servings: 12
Ingredients:
For the crumble base:
- 175 g butter (can be used cold, grated)
- 225 g flour
- 75 g brown sugar
- 1 teaspoon lemon zest (for flavor)
For the cheesecake cream:
- 500 g Greek yogurt (10% fat)
- 400 g sour cream
- 250 g sugar
- 6 eggs
- 3 heaping tablespoons of flour (or cornstarch)
- 1 vanilla pod (or 1 teaspoon vanilla extract)
- 1 jar of raspberry jam
- 300 g fresh raspberries (plus extra for serving)
- Powdered sugar for decoration (optional)
- Mint leaves for decoration (optional)
Preparation:
1. Preparing the crumble base:
In a large bowl, add the butter, flour, brown sugar, and lemon zest. Use your fingers to mix the ingredients until you achieve a texture similar to wet sand. This process is called "crumbing" and is essential for obtaining a crunchy base.
Helpful tips: If you want to save time, you can use a food processor to mix the ingredients quickly.
2. Baking the base:
Line a round tart pan with parchment paper and evenly sprinkle the crumble mixture on the bottom of the pan, pressing it lightly to form a compact base. Preheat the oven to 180°C and bake the base for 8 minutes. This short baking time will help maintain a crunchy texture.
3. Preparing the jam:
While the base is in the oven, take a jar of raspberry jam and mix it well with a teaspoon. Set it aside to homogenize.
4. Preparing the cheesecake cream:
In another bowl, use a whisk to mix the Greek yogurt, sour cream, and sugar. Add the vanilla and eggs, one at a time, mixing well after each addition. Finally, add the flour (or cornstarch) and the fresh raspberries cut in half or quarters, gently mixing to avoid crushing the fruit.
5. Assembling the cheesecake:
After the base has baked for 8 minutes, remove it from the oven. Pour the raspberry jam over the base, ensuring it is evenly distributed. Then, carefully add the cheesecake cream over the jam.
6. Baking the cheesecake:
Place the pan in the preheated oven and bake for 75-80 minutes, or until the center is firm but not completely dry. A slight jiggle in the center of the cheesecake is a sign that it is ready, but don’t worry if it’s a bit softer in the middle; it will firm up as it cools.
7. Cooling and serving:
Once the cheesecake is done, remove it from the oven and let it cool completely in the pan. I recommend being patient and not cutting it immediately, as it will be easier to portion once completely cooled. When ready, carefully remove the ring of the pan and turn the cheesecake onto a serving plate.
Decoration: Serve the cheesecake with fresh raspberries and, if desired, sprinkle powdered sugar on top for an elegant look. Mint leaves can add a touch of freshness and color.
Nutritional benefits:
This cheesecake is not only delicious but also relatively healthy. Greek yogurt and sour cream provide a considerable amount of protein, while fresh raspberries are rich in antioxidants and essential vitamins. Additionally, brown sugar adds a hint of molasses, making the dessert more complex in flavor.
Possible variations:
If you want to experiment, you can substitute the raspberry jam with another fruit jam, such as strawberry or peach. You can also add a splash of lemon juice to the cheesecake cream for an extra touch of freshness.
Frequently asked questions:
1. Can I use plain yogurt instead of Greek yogurt?
- Yes, but Greek yogurt offers a creamier texture and richer flavor.
2. How can I store the cheesecake?
- I recommend keeping it in the refrigerator, covered, for up to 4 days.
3. Can the cheesecake be frozen?
- Yes, the cheesecake can be frozen, but it’s best to portion it before freezing and keep it in an airtight container.
This raspberry jam and fresh raspberry cheesecake is surely a dessert that will impress everyone. Whether you serve it for a special occasion or simply want to treat yourself, this recipe will make you feel like a true master chef. Enjoy it alongside a cup of tea or coffee, and savor every bite!
Ingredients: Crumble base: 175 g butter, 225 g flour, 75 g brown sugar, 1 teaspoon lemon zest. Cream: 500 g Greek yogurt (10%), 400 g sour cream, 250 g sugar, 6 eggs, 3 heaping tablespoons of flour (starch), vanilla, raspberry jam - one small jar, 300 g fresh raspberries + additional raspberries for serving as desired, powdered sugar for decoration, mint leaves.
