For those who love sweets, I present to you the best raspberry cheesecake recipe, a delicious and easy to make cake.
The cheesecake it is a very popular recipe and can be made with different types of fruit or chocolate. I finally chose to make it with raspberries, to make it more special.
Contents
Let’s Start With the Ingredients.
So we need about 300 g simple or digestive biscuits, which we will crush with the electric chopper. This, together with 150 g butter, will form the bottom of the cake.
The second layer is a creamy cheese cream, for which we use 500 g cheese cream or mascarpone, no matter, both are tasty.
We also use 200 ml double cream, one lime zest and 50 g caster sugar.
For the third layer, I used 450 g frozen raspberry, the juice from half a lime, about 100 g sugar and two tablespoons of gelatin powder.
Well, let’s do the Best Raspberry Cheesecake Recipe
First, we make the bottom of the cake. For this, we chop the biscuits finely with the help of an electric chopper.
I did this operation in two laps because I had a mini-chopper. I put the crushed biscuits in a large bowl.
Meanwhile, put the butter to melt. I melted it in the microwave.
Pour the melted butter over the crushed biscuits and mix well, to homogenize the butter very well.
We took a springform pan, which we covered with baking paper. Pour the butter cookies and press them well until we get a compact composition.
Put the springform pan in the fridge and let’s make the next layer.
For this, I put the cream cheese in a bowl, over which added one lime zest and one teaspoon vanilla aroma.
Now add the sugar and start mixing everything.
With a mixer, mix the double cream until we get a foam.
We pour the cheese over the cheese and mix everything carefully, to obtain a light and foamy composition.
Remove the baking form from the refrigerator and with a spoon place the cream cheese over the biscuit layer.
We spread the cheese cream nicely with a spatula or knife until we get a uniform layer.
We put the cake shape again in the fridge and start making the third layer. For this, we put the frozen fruits in a saucepan.
Sprinkle the 100 g of sugar on top and a half of lime juice and let it simmer for about 15-20 minutes, stirring constantly.
Don’t boil too much, until you get a thicker syrup and not a jam. Then pass everything through a sieve, to obtain a homogeneous syrup with fewer seeds.
In the syrup thus obtained, dissolve two tablespoons of gelatin powder and allow to cool slightly.
After it has become hot, we remove the springform pan from the fridge and carefully pour the syrup over. Then we put it back in the fridge and leave it for at least two hours, to make the syrup hard.
And with that, the hardest part of the best raspberry cheesecake recipe is over.
How We Decorate the Cake?
After the syrup has hardened, remove the cake from the refrigerator and carefully remove the cake form.
I decorated the cake with only a few pieces of fresh raspberries, but if you want you can put other fresh fruits.
If you have an anniversary you can also put candles.
Cut a slice of cake, over which you put another teaspoon of raspberry jam and some fresh fruit.
And with that, I finished the best raspberry cheesecake recipe with which you can surprise anyone. It’s delicious!
If you like sweets from cheese, you can try cream cheese filling crepes or the delicious cottage cheese doughnuts.
Don’t forget to follow us on Facebook and Instagram.
Best Raspberry Cheesecake Recipe
Equipment
- Springform pan
Ingredients
- 300 g digestive or simple biscuits
- 150 g butter
- 500 g cream cheese or mascarpone
- 200 ml double cream
- 1 pieces lime or lemon zest
- 1 tbsp vanilla sugar
- 0.5 piece lime or lemon juice
- 150 g caster sugar
- 450 g frozen raspberry
- 2 tbsp gelatine powder
- 150 g fresh raspberry for decorating
Instructions
- We took a springform pan, which we covered with baking paper. Pour the butter cookies and press them well until we get a compact composition. Put the springform pan in the fridge and let’s make the next layer.
- Put the cream cheese in a bowl, over which added one lime zest and one tablespoon vanilla aroma. Now add the sugar and start mixing everything. With a mixer, mix the double cream until we get a foam.
- We pour the cheese over the cheese and mix everything carefully, to obtain a light and foamy composition. Remove the baking form from the refrigerator and with a spoon place the cream cheese over the biscuit layer. We put the cake shape again in the fridge and start making the third layer.
- Put the frozen fruits in a saucepan. Sprinkle the 100 g of sugar on top and a half lime juice and let it simmer for about 15-20 minutes, stirring constantly. Then pass everything through a sieve, to obtain a homogeneous syrup with less seeds.
- In the syrup thus obtained, dissolve two tablespoons of gelatin powder and allow to cool slightly. After it has become hot, we remove the springform pan from the fridge and carefully pour the syrup over. Then we put it back in the fridge and leave it for at least two hours, to make the syrup hard.
- After the syrup has hardened, remove the cake from the refrigerator and carefully remove the cake form. I decorated the cake with only a few pieces of fresh raspberries, but if you want you can put other fresh fruits.
