Cheesecake with raspberry
Raspberry Cheesecake: An Irresistible Delight
I invite you to discover a raspberry cheesecake recipe that will take you into the world of refined flavors and enticing aromas. This fine dessert combines a crunchy base, similar to a biscuit cake, a vanilla-flavored cream cheese, and a sweet and sour raspberry paste. It is the perfect dessert to celebrate special moments or simply to indulge yourself on an ordinary day.
Preparation time: 30 minutes
Chilling time: 2 hours
Number of servings: 12
Ingredients:
For the base:
- 350 g crushed biscuits (preferably digestive or cocoa biscuits)
- 5 tablespoons of sugar
- 4 sachets of vanilla
- 150 g almonds (soaked, optional)
- 100 g butter (melted)
- 100 g chocolate (preferably dark, for a more intense flavor)
- 3 tablespoons of cocoa
For the cream:
- 700 g mascarpone
- 500 g Philadelphia cheese
- 200 g liquid cream
- 150 g sugar
- Zest of one lemon
- 4 sachets of vanilla
For the raspberry paste:
- 3 containers of fresh or frozen raspberries
- 2-3 tablespoons of sugar (to taste)
- 1 sachet of vanilla
A touch of history:
The cheesecake is a dessert with a long history, its origins date back to ancient times when the Greeks used fresh cheese and honey to create delicious cakes. Over time, the recipe has evolved, and today we have dozens of variations, each with its own ingredients and techniques. The cheesecake we will prepare today is a modern combination, perfect for fruit and cheese lovers.
Step by step:
1. Preparing the base:
- In a large bowl, combine the crushed biscuits, sugar, almonds, vanilla, and cocoa. Mix the dry ingredients well.
- Melt the butter and chocolate together in a double boiler or microwave, then add them to the biscuit mixture. Mix well until the composition becomes homogeneous and moistens the biscuits.
- Place a cake ring on a plate and press the base evenly onto the bottom of the mold. Use a spatula or the bottom of a glass to level it well. Put the base in the fridge to harden while you prepare the cream.
2. Preparing the cream:
- In a bowl, whip the liquid cream with a mixer until soft peaks form. Be careful not to overwhip, or it will turn into butter.
- In another bowl, mix the Philadelphia cheese with the sugar and lemon zest. Use a spatula to avoid lumps.
- Add the mascarpone and vanilla, continuing to mix until it becomes a smooth and homogeneous cream.
- Gently fold the whipped cream into the cheese mixture with upward motions to keep the cream airy.
3. Preparing the raspberry paste:
- In a blender, add the raspberries and sugar, blending until you obtain a fine paste. Taste and adjust sweetness by adding more sugar if necessary. Add a sachet of vanilla for extra flavor.
4. Assembling the cheesecake:
- Remove the base from the fridge and pour half of the cream cheese over it, leveling it evenly.
- Add the raspberry paste, being careful not to mix it with the cream to maintain a beautiful appearance. Use a spoon to distribute the remaining cream on top.
- Decorate with fresh raspberries on top, giving it a vibrant and appetizing look.
5. Chilling:
- Place the cheesecake in the fridge for at least two hours. This step is essential to allow the ingredients to blend and achieve a perfect texture.
6. Serving:
- When it's time to serve, use a knife to detach the edges of the cheesecake from the ring, then carefully remove the ring. Cut into slices as desired and enjoy every bite.
Useful tips:
- If you want the cheesecake to be firmer, you can add a sachet of gelatin to the cream cheese. I recommend using vegetable gelatin, which will not alter the taste of the dessert.
- For an even more intense flavor, you can experiment with other fruits, such as peaches or strawberries, which pair perfectly with cheese.
- Make sure all ingredients are at room temperature before starting to achieve a smooth cream.
Frequently asked questions:
1. Can I use cottage cheese instead of Philadelphia cheese?
- While you can use cottage cheese, the texture and flavor of the cheesecake will vary. Philadelphia cheese provides a richer creaminess.
2. Can I freeze the cheesecake?
- Yes, the cheesecake can be frozen. Make sure to wrap it well to prevent freezer burn. When defrosting, let it sit in the fridge for a few hours.
3. How can I adapt the recipe to be dairy-free?
- You can replace the cheese with vegan alternatives, such as cashew cheese or coconut yogurt. Make sure to use natural sweeteners to maintain sweetness.
Delicious pairings:
This raspberry cheesecake pairs perfectly with warm chocolate sauce or a scoop of ice cream, turning the dessert into an unforgettable experience. You can serve it alongside a fruit tea or a glass of white wine to highlight the delicate flavors of the raspberries.
The raspberry cheesecake is not just a dessert, but a true culinary masterpiece that combines textures and flavors in an irresistible way. I invite you to prepare it with love and enjoy every bite!
Ingredients: 700 g mascarpone, 500 g (4 containers) Philadelphia cheese, 200 g liquid cream, 350 g biscuits crushed in a blender, 100 g butter, 100 g chocolate, 150 g sugar for the cream, 5 tablespoons of sugar for the base, 4 packets of vanilla, 150 g almonds soaked for a few hours (or not) and blended, 3 tablespoons of cocoa, zest of one lemon, 3 containers of raspberries, 2-3 tablespoons of sugar for raspberry puree, a cooking ring (from the cake mold)
