Berry Cheesecake with Raspberry Cream

Raspberry Cream Cheesecake - A Sweet and Fresh Delight

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8

Introduction

If you are a fan of cheese desserts, you have surely had the chance to try various cheesecake variations. Today, I invite you to discover a captivating recipe that combines the creamy texture of cheesecake with a vibrant raspberry flavor. This raspberry cream cheesecake recipe will not only satisfy your taste buds but also bring a touch of summer freshness to every slice. Plus, it is a simple recipe that can be customized to your liking!

A Bit of History

Cheesecake has a long history, being a beloved dessert for thousands of years. Its origin lies in ancient Greek recipes, and over time it has evolved into various forms and been adapted by numerous cultures. The addition of fruits, such as raspberries, has become popular especially in recent decades, providing a delicious contrast between the sweetness of the cheese and the acidity of the fruits.

Necessary Ingredients

For the raspberry cream:
- 300 g frozen raspberries
- 4 egg yolks
- 2 tablespoons butter
- 1/2 cup sugar
- 2 tablespoons cornstarch

For the crust:
- 150 g digestive biscuits
- 1 tablespoon powdered sugar
- 100 g melted butter

For the cheesecake:
- 250 g cream cheese
- 100 ml liquid cream
- 3 eggs
- 4-5 tablespoons flour
- 3 tablespoons powdered sugar
- 1/2 cup berries (fresh or frozen)

Necessary Utensils:
- A saucepan
- A large mixing bowl
- An electric mixer
- A 20 cm diameter baking pan
- A spatula
- A sieve for straining the raspberries (optional)

Nutritional Information (per serving)
- Calories: approximately 350 kcal
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 8 g

Step by Step

1. Preparing the raspberry cream:
Start by melting the butter in a saucepan over low heat. Add the frozen raspberries and sugar, stirring constantly. Allow the mixture to simmer gently so that the raspberries thaw and combine with the sugar.

2. Adding the egg yolks:
Once the raspberries and sugar are well combined, remove the saucepan from the heat. Add the egg yolks, stirring vigorously to prevent them from curdling. Place the saucepan back on low heat and continue to stir frequently. Mash the raspberries with the spatula to achieve a smooth texture.

3. Thickening the cream:
When the cream starts to thicken, add the cornstarch and mix well. You will notice the cream becoming creamier and smoother. Let it cool, and in the meantime, move on to the next step.

4. Preparing the crust:
Crush the digestive biscuits in a bowl, adding the powdered sugar and melted butter. Mix well until you obtain a homogeneous mixture. Press the biscuit mixture into a 20 cm pan, forming an even and compact base. Bake the crust in a preheated oven at 180°C for 10 minutes. This step will firm up the cheesecake base.

5. Preparing the cheesecake:
In a large bowl, add the cream cheese and liquid cream. Mix them well with the mixer until smooth. Add the eggs, one by one, continuing to mix. Finally, add the flour gradually, mixing until you obtain a fine and creamy composition.

6. Adding the raspberries:
Once the raspberry cream has cooled, if you desire a smoother texture, you can strain it through a sieve to remove the seeds. Incorporate the raspberry cream into the cheesecake mixture, gently mixing to achieve a marbled effect.

7. Baking the cheesecake:
Pour the cheesecake mixture over the biscuit crust. Add the berries on top, being careful to cover them with a thin layer of flour so they do not sink. Preheat the oven to 220°C and place the cheesecake inside. Bake for 10 minutes, then reduce the temperature to 160°C and continue baking for 40 minutes.

8. Creating a moist environment:
A useful trick to prevent the cheesecake from cracking is to place a pot of water in the oven underneath. This will create steam and maintain moisture, helping to achieve a smooth texture.

9. Cooling the cheesecake:
Once the cheesecake is baked, remove it from the oven and let it cool at room temperature. Then transfer it to the refrigerator for at least 4 hours or ideally overnight. This cooling time will make the dessert firmer and easier to slice.

Serving Suggestions:
Serve the cheesecake with a spoonful of raspberry cream on top and some fresh berries for an attractive appearance. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast.

Possible Variations:
If you want to experiment, you can replace raspberries with other berries, such as blueberries or strawberries, or you can add white chocolate to the cheesecake mixture for a decadent touch.

Frequently Asked Questions:
1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but make sure they are well washed and free of any leaves.

2. How can I prevent the cheesecake from cracking?
Besides using a pot of water, make sure not to open the oven during baking and that the cheesecake cools gradually.

3. How long can the cheesecake be stored in the refrigerator?
The cheesecake can be stored in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.

In concluding this recipe, I hope you will try to create this raspberry cream cheesecake at home. It is a perfect choice for any occasion, whether you are hosting a party or just want to treat yourself to a delicious dessert. Enjoy every slice!

 Ingredients: Raspberry Curd 300 g frozen raspberries 4 egg yolks 2 tablespoons butter 1/2 cup sugar 2 tablespoons cornstarchCrust 150 g digestive biscuits 1 tablespoon powdered sugar 100 g melted butterCheesecake 250 g cream cheese 100 ml liquid cream 3 eggs 4-5 tablespoons flour 3 tablespoons powdered sugar 1/2 cup berries

 Tags:  cheesecake with berries and raspberry cream cheesecake fruit forest cream raspberry