Celebrate the flavors of summer with this delightful Raspberry Cheesecake, featuring a crisp biscuit base and a creamy filling. Topped with a vibrant raspberry sauce, this dessert is not only a feast for the eyes but also a treat for the palate. Simple to prepare and irresistibly tasty, it’s the perfect dessert to impress at any summer gathering.
Why You’ll Love This: This cheesecake combines the classic crunch of a biscuit base with the smoothness of a yogurt and cream cheese filling, all beautifully complemented by the tartness of fresh raspberries. Its light and refreshing taste makes it an ideal choice for warmer weather.
Perfect Occasion: This Raspberry Cheesecake is perfect for summer picnics, family reunions, or as a sophisticated dessert at outdoor dinner parties. It’s also a great choice for festive occasions or simply as a refreshing treat on a hot day.
Decoration Tips: For a stunning presentation, arrange some fresh raspberries on top of the cheesecake before serving. You could also add a few mint leaves or a sprinkle of powdered sugar to enhance its visual appeal and add a touch of elegance.
Ingredients:
For the Base:
- 100g melted butter
- 20 digestive biscuits
For the Cheesecake:
- 400g strained yogurt
- 200g cream cheese or spreadable fresh cheese
- 200 ml cream
- 1/2 cup powdered sugar
- 1 packet of vanilla sugar
- 1/2 teaspoon lemon zest (optional)
- 3 teaspoons gelatin or agar-agar
- 20-25 raspberries
For the Raspberry Sauce:
- 1 cup raspberries
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions:
- Prepare the Base:
- Crush the biscuits into fine crumbs using a food processor. Mix with melted butter and press into a 24 cm springform pan using the back of a spoon or a glass to flatten. Refrigerate to set.
- Make the Cheesecake Filling:
- Whip the cream until stiff peaks form. In a separate bowl, combine strained yogurt, cream cheese, powdered sugar, vanilla sugar, gelatin (or agar-agar), and lemon zest if using. Mix well.
- Gently fold the whipped cream into the yogurt mixture.
- Spread 5-6 tablespoons of the mixture over the biscuit base. Arrange raspberries evenly on top and then pour the remaining mixture over the raspberries, smoothing the top. Refrigerate for at least 8 hours or overnight.
- Prepare the Raspberry Sauce:
- In a small saucepan, combine raspberries, water, cornstarch, and sugar. Cook over medium heat until the sauce thickens. Strain through a sieve and let cool.
- To Serve:
- Remove the cheesecake from the refrigerator, release from the springform pan, and pour the cooled raspberry sauce over the top.
Enjoy this luscious Raspberry Cheesecake, a refreshing and elegant dessert that promises to be the highlight of your summer treats!
