Cheese and raspberry cake

Cheesecake with Raspberry

Who doesn't love a simple and delicious dessert? Cheesecake with raspberry is a perfect choice for any occasion - from a family meal to a party with friends. This recipe brings together the creamy texture of cottage cheese and the sweetness of raspberries, offering a perfect combination of flavors and colors. I will share with you the necessary steps to create this delight, as well as some useful tips to achieve an exceptional result.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes (plus cooling time)
Number of servings: 12

Main ingredients:
- 400 g biscuits
- 200 g butter
- 800 g cottage cheese (preferably from a trusted brand, such as Pilos)
- 6 eggs
- 4 packets of vanilla sugar
- 1 packet of vanilla pudding
- 10 tablespoons of sugar
- 1 vanilla essence

For the raspberry jelly:
- 500 g frozen raspberries
- 200 g sugar
- 300 ml water
- 4 tablespoons of cornstarch
- 5 g gelatin

Step-by-step preparation:

1. Preparing the biscuit base: Start by crushing the biscuits. You can use a food processor or, if you don't have one, place the biscuits in a bag and crush them with a rolling pin. This activity can be very fun!

2. Melting the butter: In a small saucepan, melt the butter over low heat. Once melted, let it cool slightly.

3. Mixing the biscuits with the butter: In a large bowl, combine the crushed biscuits with the melted butter. Mix well until the mixture becomes moist and homogeneous.

4. Forming the crust: Line a 25/35 cm tray with baking paper and pour the biscuit mixture into it. Use a glass or spatula to press the biscuits evenly on the bottom of the tray. Make sure the crust is well compacted to withstand moisture.

5. Preparing the cheese filling: In a large bowl, mix the cottage cheese with the vanilla pudding powder until homogeneous. Add the egg yolks and mix gently.

6. Beating the egg whites: In another bowl, beat the egg whites with the sugar until you get a firm foam. This step is essential to give the cake a fluffy texture.

7. Combining the ingredients: Slowly fold the beaten egg whites into the cheese mixture, being careful not to deflate the foam. Add the vanilla essence, mixing gently.

8. Baking: Pour the cheese mixture over the biscuit crust in the tray. Preheat the oven to 180°C and bake the cheesecake for about 40 minutes, or until it is lightly browned on top and the edges pull away from the tray. The center should not be soft.

9. Preparing the raspberry jelly: In a saucepan, combine the frozen raspberries, sugar, and 200 ml of water. Bring to a boil. When it starts to boil, mix the cornstarch with 100 ml of water and add it to the saucepan. Boil the mixture, stirring continuously, until it thickens.

10. Adding the gelatin: Hydrate the gelatin in a small amount of water, then add it to the raspberry mixture, mixing well. Let the jelly cool slightly.

11. Assembling the cake: Once the cheesecake has cooled, pour the raspberry jelly on top and ensure it is evenly distributed.

12. Final cooling: Place the cheesecake in the fridge for a few hours or, ideally, leave it overnight. This will help set the jelly and make the cheesecake easier to cut.

Serving suggestions: Cheesecake with raspberry is delicious served cold, and can be garnished with a few fresh mint leaves or drizzled with melted chocolate sauce for an extra touch of flavor.

Useful tips:
- If you don't have frozen raspberries, you can use fresh raspberries, but you will need to adjust the amount of sugar according to their sweetness.
- For a more intense flavor, you can add a little lemon juice to the cheese mixture.
- If you like a contrast of textures, you can add some chopped nuts to the biscuit mixture.

Nutritional information: A serving of cheesecake with raspberry contains approximately 320 calories, being rich in protein due to the cottage cheese and eggs. Raspberries provide antioxidants, vitamins, and minerals, making them a healthy and delicious ingredient.

Frequently asked questions:
1. Can I use another type of cheese? Yes, you can experiment with mascarpone or ricotta for a different texture.
2. What can I do if I don't have cornstarch? You can use flour, although the texture of the jelly will be slightly different.
3. How can I turn this recipe into a vegan dessert? You can replace the cottage cheese with silken tofu and the eggs with a mixture of flaxseeds or banana.

Cheesecake with raspberry is undoubtedly a dessert that will impress any guest. Try this simple recipe and enjoy every bite!

 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.