Creamy Raspberry Cheesecake with a Buttery Biscuit Crust and Tangy Raspberry Sauce

This Raspberry Cheesecake is a luxurious and creamy dessert that combines the richness of cream cheese with the tartness of fresh raspberry sauce. The buttery biscuit crust adds a delightful crunch, while the smooth and velvety cheesecake filling melts in your mouth. Topped with a homemade raspberry sauce, this cheesecake is not only delicious but also visually stunning, making it a perfect choice for any special occasion.

Why You’ll Love This Recipe:
You’ll love this Raspberry Cheesecake because it offers a perfect balance of rich, creamy flavors and bright, tangy raspberry notes. The cheesecake is baked to perfection, ensuring a smooth and creamy texture without any cracks. The combination of the buttery biscuit base, creamy cheesecake filling, and vibrant raspberry sauce creates a dessert that’s both indulgent and refreshing. This recipe is ideal for those who want to impress their guests with a homemade dessert that looks and tastes like it’s from a gourmet bakery.

Perfect Occasion:
This Raspberry Cheesecake is perfect for any celebration, whether it’s a birthday, holiday gathering, or dinner party. Its elegant presentation and delicious flavor make it a standout dessert that’s sure to impress. The cheesecake is also a great choice for more casual occasions when you want to treat yourself or your family to something special. Whether you’re hosting a large event or just looking for a dessert to enjoy at home, this raspberry cheesecake is a crowd-pleaser that will leave everyone wanting more.

Decoration Tips:
For a beautiful presentation, drizzle some extra raspberry sauce over each slice before serving. You can also garnish the cheesecake with fresh raspberries and a few mint leaves for a pop of color. If you want to add a touch of elegance, consider dusting the top of the cheesecake with a light sprinkle of powdered sugar. For a more festive look, you can pipe some whipped cream around the edges of the cheesecake and place a few whole raspberries on top.

Ingredients:

For the Biscuit Crust:

• 2 packages of digestive biscuits or any similar biscuit
• 100 g unsalted butter, melted

For the Cheesecake Filling:

• 600 g cream cheese
• 1 cup granulated sugar
• 1 cup heavy cream (35% fat)
• 2 tablespoons all-purpose flour
• Zest of 1 lemon
• Juice of 1/2 lemon
• 3 large eggs (4 if small)
• 1 teaspoon vanilla extract (optional)

For the Raspberry Sauce:

• 300 g frozen raspberries
• 5 tablespoons granulated sugar
• A few drops of lemon juice
• 2 tablespoons cornstarch
• 1 cup water

Instructions:

1. Prepare the Biscuit Crust:
   • Crush the biscuits in a food processor until finely ground. Transfer the crumbs to a bowl, add the melted butter, and mix until the crumbs are evenly coated.
   • Line a 24 cm springform pan with parchment paper. Press the biscuit mixture firmly into the bottom of the pan using the back of a spoon or a flat-bottomed glass to create an even layer.
   • Preheat your oven to 190°C (375°F) and bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling:
   • In a large mixing bowl, combine the cream cheese and granulated sugar. Use a spatula or a whisk to mix until smooth and creamy.
   • Add the heavy cream, lemon juice, lemon zest, and vanilla extract (if using) to the mixture, and continue to mix until fully combined.
   • Gradually fold in the flour, ensuring there are no lumps.
   • Add the eggs one at a time, mixing gently after each addition until the eggs are fully incorporated.
3. Bake the Cheesecake:
   • Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake filling over the cooled biscuit crust.
   • Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan.
   • Bake in a preheated oven at 160°C (320°F) for about 50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
   • Once done, turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes.
   • After 20 minutes, slightly open the oven door and leave the cheesecake in the oven for another 20 minutes to cool gradually.
   • Remove the cheesecake from the oven and allow it to come to room temperature before chilling in the refrigerator for at least 3-4 hours, or overnight.
4. Prepare the Raspberry Sauce:
   • In a small saucepan, combine the frozen raspberries, granulated sugar, and a few drops of lemon juice. Cook over low heat until the raspberries start to release their juices.
   • In a separate bowl, mix the cornstarch with water to create a slurry. Add the slurry to the raspberry mixture and cook until it thickens, stirring constantly.
   • Remove the sauce from heat and let it cool to room temperature. Once cooled, strain the sauce through a fine mesh sieve to remove the seeds.
5. Assemble the Cheesecake:
   • Pour the cooled raspberry sauce over the chilled cheesecake, spreading it evenly with a spatula.
   • Refrigerate the cheesecake for another hour to set the sauce.
6. Serve:
   • Slice the cheesecake and serve cold. Optionally, garnish with fresh raspberries and mint leaves.

Enjoy!

This Raspberry Cheesecake is a deliciously creamy and tangy dessert that’s perfect for any special occasion. The combination of a buttery biscuit crust, smooth cheesecake filling, and vibrant raspberry sauce creates an unforgettable treat.