Vanilla cheesecake with raspberry sauce
8 servings
60 minutes
Vanilla cheesecake with raspberry sauce is the embodiment of refined taste and harmony of textures. Its roots trace back to American cuisine, where cheesecake became a cult dessert. The delicate creamy filling with a light vanilla aroma melts softly on the tongue, while the refreshing raspberry sauce adds sweet and sour notes, creating an exquisite contrast. The crunchy base made of oats and crackers gives the dessert density and richness of flavor. This cheesecake is perfect for special occasions or cozy family evenings, filling the moment with warmth and sweet pleasure. Serving it with raspberry sauce not only makes it visually appealing but also reveals the depth of flavor nuances, turning each bite into a gastronomic delight.
1
Base. Grease a 23 cm diameter mold with butter. Wrap the cookies in a clean towel and crush them with a rolling pin into fine crumbs. Place a pan over low heat, add the oats, and toast until darkened. Cut the butter into cubes and add it to the pan along with the crushed cookies. Gently mix with a wooden spoon. Remove from heat, transfer the mixture to the prepared mold, and level it out. Slightly press the base with the back of a metal spoon or your hands. Place in the refrigerator for an hour to set the base.
- Butter: 150 g
- Rolled oats: 100 g
- Wholemeal crackers: 200 g
2
Filling. If you use a vanilla pod, split it in half lengthwise and carefully scrape out the seeds with a knife. Transfer the cream cheese to a bowl, add the vanilla seeds or vanilla essence, sugar (150 grams), grated lemon and orange zest, and lemon juice. Mix well. Whip the cream in another bowl and gently fold it in. Spread the mixture onto the base and smooth it with a spatula. Place the cheesecake in the refrigerator for an hour.
- Cream cheese: 600 g
- Sugar: 250 g
- Lemon: 1 piece
- Oranges: 1 piece
- Heavy (double) cream: 300 ml
3
Run a wide spatula along the edges and remove the cheesecake from the mold. Transfer to a plate. Mix the raspberries with 100 grams of sugar and mash. Pour the berry mixture over the cheesecake and smooth it out.
- Raspberry: 500 g
- Sugar: 250 g
