Cheesecake with raspberry
Cheesecake with Raspberry Jelly: A Flavorful Delicacy for Any Occasion
Who doesn't love a dessert that combines the velvety texture of cottage cheese with the sweetness of raspberries? This cheesecake recipe with raspberry jelly has quickly become a favorite in many households, each bite bringing an explosion of flavors and pleasant memories. Whether you enjoy it at a family meal or at a party with friends, this cake is sure to impress.
Preparation Time:
- Preparation time: 30 minutes
- Baking time: 45 minutes
- Total time: 1 hour and 15 minutes
- Servings: 12
Ingredients:
For the biscuit base:
- 400 g biscuits (preferably digestive or petit beurre)
- 200 g butter (melted)
For the cheese filling:
- 800 g cottage cheese (the ideal type is dessert cottage cheese, such as Pilos)
- 6 eggs (separated)
- 4 packets of vanilla sugar
- 1 packet of vanilla pudding
- 10 tablespoons of sugar
- 1 teaspoon of vanilla essence
For the raspberry jelly:
- 500 g frozen raspberries (or fresh, if available)
- 200 g sugar
- 300 ml water
- 4 tablespoons cornstarch
- 5 g gelatin (rehydrated in cold water)
Step-by-Step Instructions:
Step 1: Preparing the biscuit base
1. Grinding the biscuits: Place the biscuits in a blender and grind them until you obtain a fine powder. If you do not have a blender, you can put them in a bag and crush them with a rolling pin.
2. Mixing with butter: In a bowl, combine the ground biscuits with the melted butter. Mix well until you obtain a homogeneous composition.
3. Forming the base: Line a 25x35 cm baking tray with parchment paper. Pour the biscuit mixture into the tray and press it firmly with a glass or spatula to form an even base. Make sure it is well compacted.
Step 2: Preparing the cheese filling
1. Mixing the cheese: In a large bowl, add the cottage cheese and vanilla pudding. Use a mixer to obtain a creamy composition.
2. Adding the eggs: Incorporate the egg yolks and mix well. In another bowl, beat the egg whites with the sugar until you obtain a firm foam.
3. Combining the ingredients: Add the beaten egg whites over the cheese mixture and gently fold in using a spatula to avoid losing air from the composition. Finally, add the vanilla essence.
Step 3: Baking the cake
1. Pouring the filling: Pour the cheese mixture over the biscuit base in the tray, leveling it evenly.
2. Baking: Place the tray in the preheated oven at 180°C (medium heat) and bake for about 45 minutes, or until the cake is lightly browned on top and the edges pull away from the tray, while the center is no longer soft.
Step 4: Preparing the raspberry jelly
1. Boiling the raspberries: In a saucepan, add the frozen raspberries, sugar, and 200 ml of water. Let it boil over medium heat.
2. Thickening the jelly: When the raspberries start to boil, mix the cornstarch with 100 ml of water and add it to the saucepan. Stir continuously until the composition thickens.
3. Adding the gelatin: Remove the saucepan from the heat and let it cool slightly. Add the rehydrated gelatin and mix well.
Step 5: Assembling the cake
1. Adding the jelly: Once the raspberry jelly is almost cool, pour it over the baked cake and distribute it evenly.
2. Cooling: Cover the cake and let it chill in the refrigerator for a few hours, preferably overnight, to allow the jelly to set.
Serving:
The cheesecake with raspberry jelly is served cold, cut into squares. It is delicious alongside a scoop of sour cream or vanilla ice cream for a pleasant contrast. You can also pair it with a fruit tea or a sweet white wine, which will enhance the raspberry's aroma.
Tips and Tricks:
- Variations of the recipe: If you want to experiment, you can replace the raspberries with other berries, such as blueberries or strawberries. Each variation will bring a different note of freshness.
- Calories and nutritional benefits: A serving of cake (about 100 g) has approximately 250-300 calories, being a good source of protein due to the cottage cheese. Additionally, raspberries are rich in antioxidants and vitamins, offering multiple health benefits.
- Frequently asked questions:
- *Can I use another type of cheese?* Yes, ricotta or mascarpone cheese can be excellent alternatives, but be sure to adjust the sugar quantities as they may have a different taste.
- *How can I make the cake less sweet?* Reduce the amount of sugar in the filling by up to 20%, especially if you are using fresh raspberries, which are less sweet.
A Personal Note:
This recipe was passed down to me by my godmother, a master in the art of desserts. The childhood memories of enjoying her cake inspired me to recreate it. Each bite takes me back to those warm and loving moments. I encourage you to add your personal touch, perhaps a secret ingredient or a story that makes each serving unique.
Enjoy this cheesecake with raspberry and don't forget to share it with your loved ones!
Ingredients: 400 g biscuits, 200 g butter, 800 g cottage cheese, 6 eggs, 4 packets of vanilla sugar, 1 packet of vanilla pudding, 10 tablespoons of sugar, vanilla essence. Jelly: 500 g frozen raspberries, 200 g sugar, 300 ml water, 4 tablespoons of starch, 5 g gelatin.
