The combination of a crunchy biscuit base and the light and delicious filling of the cream cheese is divine. It is no wonder that this dessert appears on the menus of many restaurants around the world. Instead of waiting for the next dinner with friends at your favorite restaurant to enjoy this delicacy, why not try making it right at your home? This recipe will allow you to make a fabulous cheesecake with a raspberry decoration from scratch.
Ingrediants
The base
- 200 g of crumbled graham crackers
- 2 tablespoons of sugar (30 g)
- 5 tablespoons of melted butter (75 g)
The Cheese Cream
- 900 g of creamy cheese at room temperature
- 300 g of sugar
- 1 pinch of salt
- 7 ml of Vanilla extract
- 4 eggs
- 500-750 g of sour cream
- 500-750 g of cream for desserts
The Decoration
- 330 g of fresh raspberries
- 115 g of sugar
- 120 ml of water
Steps
Method 1 of 3: Preparing the Base
Step 1. Prepare the cake pan
The cheesecake is made in a springform pan and is baked in the oven in a double boiler to prevent the cream cheese from drying out too much and cracking. To prevent water from coming into contact with the cake, line the mold with aluminum foil. Make sure the aluminum foil is well molded to the edges of the mold and cannot move during cooking.
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Check that there are no tears in the aluminum foil to prevent the biscuit base from getting soaked with water.
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If you prefer to bake the cake without using the double boiler, you can skip this step, but remember that the surface of the cake will probably dry out, showing some cracks.
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Step 2. Blend all the ingredients for the base
In a blender or food processor, pour the graham crackers, butter, and sugar. Blend them using the 'Pulse' function or, if your blender does not have one, blend them in short intervals of a few seconds, until they are blended.
Step 3. Place the crust in the mold
Pour the entire contents of the blender into the mold and use the back of a spoon, or your fingers, to distribute it evenly across the bottom. Try to get a uniform thickness of about 1-2 cm.
Step 4. Cook the base
Bake the mold at 175 ° C for about 10 minutes, or until the cake is crisp and golden.
Step 5. Reduce the oven temperature
The filling of the cheesecake will have to cook at a slightly lower temperature (160 ° C).
Method 2 of 3: Prepare the Topping
Step 1. Whip the cream cheese
In a bowl, pour the cream cheese and start whipping it using an electric mixer, or by hand, until it becomes soft and airy.
Step 2. Add the remaining ingredients
Add the sugar, salt, eggs, sour cream and cream to the bowl. Blend all the ingredients until they are perfectly blended, turning into a soft and light cream.
Step 3. Heat some water
If you have decided to bake your cake in a double boiler, heat some water in a small saucepan. Alternatively, you can also use the microwave.
Step 4. Bake the cake
Take the mold with the base of your cheesecake (which you will have already lined with aluminum foil before baking the base) and place it in a large, high-sided baking sheet. Cover the base with the cream cheese. Use a kitchen or pastry spatula to distribute the filling evenly. As a final step, pour boiling water into the pan until the edges of the springform pan are covered by 3-5 cm. Very carefully, lift the pan and put it in the oven. Bake the cake for an hour and a half.
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If you prefer, you can add boiling water after putting the pan in the oven.
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If, on the other hand, you don't use the bain-marie cooking, simply place the mold with the cake in the oven. The cooking time in this case will be reduced. Check the doneness after 45 minutes. If the cake looks firm, it means it's ready.
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Step 5. Let it cool down
When the cake is ready, turn off the oven and open the door a few centimeters. Allow the cake to cool by leaving it in the oven, so the chances of the cake surface cracking are minimal. After about an hour, remove the cake from the oven, cover it with aluminum foil and place it in the refrigerator for at least 4 hours or overnight.
Method 3 of 3: Decorate the Cake
Step 1. Make the raspberry sauce
In a saucepan, pour the raspberries, sugar and water. Heat the ingredients using medium heat. Stir frequently using a whisk. Cook until the sauce has thickened to the consistency you want. Remove the sauce from the heat and set it aside.
Step 2. Remove the cake from the mold
Take the cake from the refrigerator and place it on the plate with which you will serve it to the table. Remove the aluminum foil from the edges of the mold. Use a knife and slide it between the cake and the edge of the mold to make it easier to remove. At this point, you can open the hinge of the mold and free the cake.
If you are having difficulty removing the mold from the cake without breaking it, try slightly heating the knife in hot water before sliding it between the edge of the mold and the cake
Step 3. Serve your cheesecake
Cut the cake into slices and then decorate the top with the raspberry sauce. Serve the single slices adding a little sauce on the side.
Advice
- You can replace raspberries with blueberries, strawberries, peaches or apricots, to get different fruit decorations.
- If you wish, try replacing the fruit with a chocolate sauce.
