Raspberry Cheesecake: Smooth, creamy, and with the perfect touch of fresh fruit!
If you’re a cheesecake fan, you’ll love this raspberry version. Crispy crust, creamy filling, and fruity topping… An irresistible dessert!
Ingredients:
For the crust:
✅ 200g Maria or vanilla biscuits
✅ 80g melted butter
For the filling:
✅ 500g cream cheese
✅ 200ml double cream
✅ 200g sugar
✅ 3 eggs
✅ 1 teaspoon vanilla extract
For the raspberry topping:
✅ 200g raspberries (fresh or frozen)
✅ 50g sugar
✅ 1 tablespoon lemon juice
✅ 1 teaspoon cornstarch (optional, to thicken)
Instructions:
1️⃣ Prepare the crust:
• Crush the biscuits into a fine powder.
• Mix with the melted butter and press the mixture into a springform pan.
• Refrigerate for 15 minutes while you prepare the filling.
2️⃣ Make the creamy filling:
• Beat the cream cheese and sugar until smooth.
• Add the heavy cream and vanilla, beating well.
• Add the eggs one at a time, beating on low speed after each addition.
3️⃣ Bake the cheesecake:
• Preheat the oven to 160°C (320°F).
• Pour the mixture onto the biscuit crust.
• Bake for 45-50 minutes, until the center is almost firm.
• Let cool to room temperature and refrigerate for at least 4 hours.
4️⃣ Prepare the raspberry topping:
• Cook the raspberries, sugar, and lemon juice over medium heat until thickened.
• If you want a firmer texture, dissolve the cornstarch in a little water and add it to the mixture.
• Let it cool and pour it over the cheesecake before serving.
Extra tip: Garnish with more fresh raspberries and mint leaves for an elegant touch.
⏱ Total time: 5 hours | Servings: 8
