Indulge in the heavenly taste of this Raspberry Cheesecake, a delightful combination of rich, creamy cheese and the fresh zing of raspberries. This recipe features a classic buttery biscuit base, topped with a smooth and velvety cream cheese filling, and finished with a vibrant raspberry mirror glaze. The perfect balance of sweet and tart, this cheesecake is a refreshing treat that’s sure to impress at any gathering or special occasion.
Why You’ll Love This:
- Burst of Berry Flavor: The raspberry mirror glaze adds a bright, fruity contrast to the creamy filling.
- Rich and Creamy: The smooth cream cheese filling is perfectly balanced, not too heavy, and not too light.
- Crunchy Biscuit Base: The buttery biscuit base provides a delightful texture contrast.
- Elegant Presentation: Topped with fresh raspberries and whipped cream, this cheesecake is as beautiful as it is delicious.
Perfect Occasion: This Raspberry Cheesecake is an excellent choice for birthdays, anniversaries, or as a show-stopping dessert for dinner parties. It’s also great for festive occasions or simply as a special treat to enjoy with family and friends.
Ingredients:
Base:
- 250g butter biscuits
- 120g melted butter
Cream:
- 700g cream cheese
- 3 eggs
- 200ml cream
- 190g sugar
- 45g cornstarch
- Zest of one organic lemon
- 1 packet vanilla sugar
Raspberry Mirror:
- 350g frozen raspberries
- 2 tablespoons cornstarch
- 110ml water
- 2-3 tablespoons sugar
Additionally:
- Fresh raspberries
- 150ml cream + 1 packet cream stiffener
- White chocolate shavings
Instructions:
- Line a 26cm springform pan with parchment paper.
- Crush the biscuits and mix with melted butter. Press into the pan to form a base. Chill for 20 minutes.
- For the cream, mix cream cheese, sugar, vanilla sugar, and lemon zest. Add cornstarch and cream, then mix. Finally, stir in the eggs one at a time. Pour into the pan. Wrap the edges with foil and bake at 160°C (320°F) for 60 minutes, placing a dish of water in the oven.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 20 minutes. Let it cool to room temperature.
- For the raspberry mirror, strain thawed raspberries, then cook with sugar. Mix water and cornstarch, add to raspberries, and boil until thickened. Spread over the cheesecake and chill for 6-8 hours.
- Before serving, whip the cream with stiffener. Decorate the cheesecake with whipped cream and fresh raspberries.
Enjoy this sumptuous Raspberry Cheesecake, a perfect blend of creamy richness and refreshing fruitiness that’s sure to be a hit at any event!
