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.
1
Crush the cookies in a blender into fine crumbs, add melted butter.
- Butter: 50 g
- Yubileynoye biscuits: 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.
- 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.
- Ricotta cheese: 500 g
- Clear (liquid) honey: 100 ml
- Icing sugar: 200 g
- Vanilla sugar: 1 tablespoon
7
Add mascarpone, lemon juice, and zest to the ricotta and continue to beat on low speed.
- Mascarpone cheese: 250 g
- Lemon: 1 piece
8
Then carefully add the eggs one by one to avoid foaming.
- 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.
- Sour cream 42%: 500 g
- Icing 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.
- 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.
