Home-made Raspberry Cheesecake recipe @ Reward me

How to make the perfect raspberry cheesecake

Sponge cake is great but if you are looking for an elegant birthday cake idea with a difference, why not try this fresh raspberry cheesecake?


INGRÉDIENTS (pour 6 gourmands)

1. For the cheesecake

  1. 250g digestive biscuits
    2 tbsp sugar
    A pinch of salt
    70g unsalted butter (if using salted butter, omit the pinch of salt), melted

2. For the filling

  1. 500g cream cheese, at room temperature
    150g granulated sugar
    A pinch of salt
    2 large eggs
    80ml sour cream
    80ml double cream

3. For the topping

  1. 180ml sour cream
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    70g icing sugar
    1 vanilla pod
    A pinch of granulated sugar
    200g fresh raspberries
    9 x 2 ¾ inch springform cake tin
    Heavy-duty, 18 inch-wide aluminium foil
    A large, high-sided roasting pan

PRÉPARATION

1. Grease the cake tin and then carefully wrap the outside of the tin in aluminium foil to make it waterproof. Pulse the biscuits in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Melt the butter and pour over the biscuits, using your (clean) hands to mix.

2. Lay the butter-biscuit mix at the bottom of the greased springform cake tin. Gently press down on crushed biscuits using your hands until it is nice and even. Place in a pre-heated oven at 180°C for 10 minutes. Remove from the oven, reduce the oven temperature to 160°C and leave the biscuit base to cool.

Greased Cake tin and Butter-biscuit mix

3. Next, cut the cream cheese into chunks and place into the bowl of a food mixer, with a paddle attachment. Mix at medium speed for four minutes or until smooth and creamy. Then, add the sugar and salt, and mix for a further four minutes. Next, add one egg at a time, mixing for one minute after each addition.

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4. Add the sour cream and mix until incorporated. Then, add the double cream, also mixing until smooth. Remember to scrape down the sides of the mixing bowl so that all of the ingredients are thoroughly mixed.

Cream and Cheese

5. Place the foil-lined springform tin in a large, high-sided roasting pan. Prepare just under two litres of boiling water. Spread the cream cheese filling over the biscuit base in the cake tin, smoothing it over carefully with a rubber spatula. Place the roasting pan on the lowest rack of the oven and then carefully pour the hot water into the roasting pan (about 3 cm or about half way up the side of the tin), to create a bain-marie for the cheesecake.

6. Bake at 160°C for 1½ hours. Once cooked, turn off the heat and crack open the oven door by about one inch, letting the cake cool in the oven for about an hour. This gentle cooling will help prevent the cheesecake surface from cracking. Remove from oven and cover the top of the cheesecake with foil (but don't let the foil touch the top of the cheesecake).

7. Chill in the refrigerator for a minimum of four hours, or overnight.

Baked Cake

8. Now for the topping. Place the sour cream in a medium-sized mixing bowl and stir in the icing sugar, granulated sugar and the vanilla (scrape out the inside of the pod) until smooth. Remove the cake from the fridge. Remove the foil from the sides of the pan, and place the cake on your cake-serving dish.

9. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently lift up the sides. Spread the top with the sour cream mixture. Serve with fresh raspberries.

Spreading the Cream and Raspberry on Cake

Add candles and remember, if it isn't your birthday, it isn't polite to eat too much cake – no matter how good it tastes!

Raspberry Cheesecake ready

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