Creamy Raspberry Cheesecake
A quick and delightful dessert combining cream cheese and fresh raspberries, perfect for busy weeknights.
Ingredients
For the crust
- 200 g digestive biscuits A crunchy base that adds texture.
- 100 g unsalted butter, melted This binds the crust together beautifully.
For the cheesecake filling
- 400 g cream cheese, softened The star of the cheesecake, adding creaminess.
- 150 g granulated sugar For just the right amount of sweetness.
- 2 large eggs Helps set the cheesecake.
- 1 teaspoon vanilla extract A flavor enhancer that complements the raspberries.
- 200 g raspberries Fresh fruit for a burst of flavor.
- 200 ml heavy cream Adds richness to the cheesecake.
- 1 lemon zested and juiced Brightens the flavors.
For the raspberry glaze
- 100 g powdered sugar For sweetness in the glaze.
- 2 tablespoons raspberry puree Intensifies the raspberry flavor.
- 1 tablespoon cornstarch Acts as a thickener for the glaze.
Optional toppings
- Chocolate shavings For a bit of decadence on top.
- Whipped cream To enhance the creamy texture further.
- Additional fresh fruits Such as strawberries or blueberries for different flavors.
Instructions
Preparation
- Preheat your oven to 180°C (350°F). In a bowl, crush the digestive biscuits and mix them with melted butter. Press this mixture into the bottom of a springform pan for a solid crust, then bake for 10 minutes and let cool.
- In a mixing bowl, beat together the softened cream cheese and granulated sugar until smooth. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the raspberries and lemon zest. Finally, pour the cheesecake mixture over the cooled crust and smooth out the top.
Baking
- Place the pan in the preheated oven and bake for 50-60 minutes until the center is set but still slightly jiggly. Let it cool completely before refrigerating to firm it up.
Making the glaze
- Combine raspberry puree, powdered sugar, and cornstarch in a saucepan. Heat gently while stirring until it thickens, then set aside to cool.
Serving
- Top the cheesecake with lemon mousse and drizzle the raspberry glaze over the top before serving.
Notes
Cool the cheesecake fully before refrigerating to avoid a gooey texture. Avoid overbeating the cream cheese to prevent cracks.