Raspberry Cheesecake

10 servings

120 minutes

Raspberry cheesecake is an exquisite dessert with a delicate creamy structure and fresh berry notes. The birthplace of cheesecake is considered to be America, but its variations are spread worldwide. This dessert combines the airy texture of ricotta and mascarpone with the rich tartness of raspberries, complemented by the aroma of vanilla and lemon. It is prepared on a crispy base made of cookies soaked in butter and then baked in a water bath for perfect creaminess. Topped with fresh raspberries and syrup, it becomes a true culinary masterpiece. Cheesecake is best served chilled to fully reveal all its flavor nuances.

Energy value per serving

• Calories: 674.2
• Proteins: 12.3g
• Fats: 46.5g
• Carbohydrates: 53.8g

Ingredients

• Butter: 50 g
• Cookies ""Jubilee"": 200 g
• Ricotta cheese: 500 g
• Mascarpone cheese: 250 g
• Chicken egg: 3 pc
• Transparent honey: 100 ml
• Powdered sugar: 200 g
• Vanilla sugar: 1 tbsp
• Lemon: 1 pc
• Sour cream 42%: 500 g
• Raspberry: 200 g
• Raspberry syrup: 100 ml

Cooking steps

1. Crush the cookies in a blender into fine crumbs, add melted butter.

   Required ingredients:

   • Butter: 50 g
   • Cookies ""Jubilee"": 200 g

2. Wrap the mold in foil from the bottom to prevent water from entering the water bath. Line the bottom with parchment.

3. Place the cookies tightly at the bottom of the mold and put in the oven at 170 degrees for 10 minutes.

4. Grate a couple of teaspoons of lemon zest and squeeze the juice of 1/2 lemon.

   Required ingredients:

   • Lemon: 1 piece

5. Don't forget to take the cake out of the oven.

6. Start whipping the ricotta at low speed, add honey, sugar (100 grams), and vanilla.

   Required ingredients:

   • Ricotta cheese: 500 g
   • Transparent honey: 100 ml
   • Powdered sugar: 200 g
   • Vanilla sugar: 1 tablespoon

7. Add mascarpone, lemon juice, and zest to the ricotta and continue to beat on low speed.

   Required ingredients:

   • Mascarpone cheese: 250 g
   • Lemon: 1 piece

8. Then carefully add the eggs one by one to avoid foaming.

   Required ingredients:

   • Chicken egg: 3 pieces

9. Pour the resulting mass onto the cookie base and place it in the oven with a water bath for 40 minutes if there is convection.

10. Carefully remove the cheesecake from the oven, take a sharp knife, and gently run it between the cake and the edge of the pan. This should prevent cracks and splits.

11. Mix sour cream with sugar, spread a smooth layer on the completely cooled cheesecake, and return to the oven at 150 degrees for another 30 minutes.

    Required ingredients:

    • Sour cream 42%: 500 g
    • Powdered sugar: 200 g

12. Let it cool to room temperature, then refrigerate for an hour. After that, take it out and decorate with raspberries and syrup.

    Required ingredients:

    • Raspberry: 200 g
    • Raspberry syrup: 100 ml

13. It's best to serve the cheesecake after it has 'rested' in the fridge. And pieces should be cut with a hot knife.