This classic creamy cheesecake recipe is paired with a fresh raspberry sauce, offering a perfect blend of rich, creamy texture and tart, fruity sweetness. It features a crispy biscuit base, a smooth and luscious cream cheese filling, and is topped with vibrant raspberry sauce, making it an absolute treat for the senses. Follow this guide to prepare a stunning cheesecake that's bound to be the centerpiece of any dessert table.
Why You'll Love This:
The combination of a crunchy biscuit base and the creamy richness of the cheese layer makes this cheesecake irresistibly appealing. The tangy raspberry sauce not only adds a burst of flavor but also a striking visual contrast. This recipe is forgiving and versatile, allowing you to tweak it with different toppings or flavors according to your preference. It's a perfect dessert that balances taste and texture, promising to satisfy your sweet cravings.
Perfect Occasion:
This cheesecake is an excellent choice for festive celebrations, family gatherings, or as a special treat for birthdays and anniversaries. It can also be a sophisticated addition to a dinner party menu or a comforting treat to enjoy on a quiet weekend at home. Whenever you need a dessert that impresses in both taste and appearance, this cheesecake is your go-to.
Decoration Tips:
For a visually appealing presentation, arrange fresh raspberries on top of the cheesecake along with a few mint leaves for a pop of color. Consider a dusting of powdered sugar right before serving for an extra touch of elegance. If you’re serving this at a party, pair each slice with a dollop of whipped cream and a drizzle of raspberry sauce for a truly decadent experience.
Ingredients:
- Base:
- 180 grams of cookies, crushed
- 90 grams of unsalted butter, melted
- Filling:
- 500 grams of cream cheese, at room temperature
- 120 grams of granulated sugar
- 145 grams of unsweetened natural yogurt, at room temperature
- 1 teaspoon of vanilla extract
- 8 grams of cornstarch
- 20 grams of lemon juice
- 165 grams of eggs, at room temperature
- Sauce:
- 150 grams of raspberries
Instructions:
- Begin by preheating your oven and lining a 20 cm mold with parchment paper if not non-stick.
- For the base, mix the crushed cookies with melted butter until well combined. Press this mixture into the bottom of the prepared mold, creating a firm, even layer.
- In a mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Gradually add the yogurt, vanilla extract, cornstarch, and lemon juice, mixing until just combined.
- Incorporate the eggs, one at a time, ensuring each is blended in before adding the next.
- Pour the cream cheese mixture over the prepared base, smoothing the top with a spatula.
- Bake in the preheated oven until the edges are set and the center slightly jiggles like jelly, not liquid, and is lightly golden.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 2 hours.
- For the sauce, gently heat the raspberries until they break down into a sauce. Strain to remove seeds if desired.
- Serve the cheesecake chilled, topped with raspberry sauce.
Enjoy this luxurious creamy cheesecake with its delightful raspberry sauce, a perfect treat for any dessert lover!