This Heavenly Raspberry Cheesecake combines the richness of creamy cheese with the vibrant tartness of raspberries for a dessert that’s both indulgent and refreshing. The base, a crunchy blend of biscuits and nuts, provides a perfect textural contrast to the smooth and velvety cheese layer, all topped with a luscious raspberry sauce that makes this cheesecake truly irresistible.
Why You’ll Love This:
- Rich and Creamy Texture: The combination of labneh cheese and cream creates a luxuriously smooth and creamy filling that melts in your mouth.
- Fresh Berry Flavor: The raspberry sauce, enhanced with a hint of lemon and orange, adds a bright and tangy flavor that cuts through the richness of the cheesecake.
- Perfect for Any Occasion: Whether it’s a festive celebration, a family dinner, or simply a special treat for yourself, this cheesecake is sure to impress.
Perfect Occasion: This cheesecake is ideal for celebrations like birthdays, anniversaries, or any gathering where you want to serve something special. It’s also great for holidays, providing a stunning centerpiece that’s as delicious as it is beautiful.
Decoration Tips:
- Fresh Berries: Garnish the top with fresh raspberries or a mix of berries for added color and freshness.
- Mint Leaves: A few mint leaves can add a refreshing touch and make your dessert plates more visually appealing.
- Whipped Cream: Dollops of whipped cream around the edges or on top can add a luxurious finish and complement the creamy texture of the cheesecake.
Ingredients:
- For the Base:
- 2 packages of digestive biscuits
- 80g melted butter
- 1 cup nuts (walnuts or hazelnuts), finely ground
- For the Filling:
- 600g labneh cheese
- 1 cup sugar
- 200ml cream
- 2.5 tablespoons starch
- 3 eggs
- For the Raspberry Sauce:
- 300g frozen raspberries (additional berries optional)
- 1/2 cup sugar
- 1/2 cup water
- Slices of one lemon and one orange
- 1 teaspoon starch, mixed with a little water
- Prepare the Base:
- Pulse the biscuits and nuts in a food processor until finely ground.
- Mix with melted butter and press firmly into the bottom of a springform pan lined with parchment paper.
- Refrigerate to set while preparing the filling.
- Make the Filling:
- In a bowl, whisk labneh cheese with sugar for 2-3 minutes until smooth (no mixer needed).
- Stir in cream and starch, then add eggs one at a time, ensuring each is well incorporated.
- Pour the filling over the chilled base and tap the pan gently to release air bubbles.
- Bake in a preheated oven at 160°C (320°F) on the middle rack with a pan of warm water placed on the bottom rack, for 55 minutes without opening the oven.
- Turn off the oven and let the cheesecake rest inside for another 20 minutes with the door closed, then crack the door half open and let it cool inside the oven.
- Prepare the Raspberry Sauce:
- Cook raspberries, sugar, water, lemon, and orange slices until the berries break down.
- Blend the mixture for a smooth sauce (optional based on texture preference).
- Thicken with starch mixed with water, then pour over the cooled cheesecake.
- Refrigerate for at least 2-3 hours or overnight.
- Garnish and Serve:
- Decorate with additional berries, mint leaves, or whipped cream as desired.
Enjoy this Heavenly Raspberry Cheesecake, a perfect blend of creamy, crunchy, and fruity elements that come together to create a dessert that’s sure to become a favorite!
