Raspberry Cheesecake
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
10
Description
Raspberry Cheesecake
Ingredients
- Butter - 1.8 oz
- "Jubilee Cookies" - 7.1 oz
- Ricotta cheese - 17.6 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Farm fresh eggs - 3 pieces
- Honey - 3 fl oz
- Powdered Sugar - 7.1 oz
- Vanilla salt - 1 tablespoon
- Lemon - 1 piece
- Sour Cream - 17.6 oz
- Raspberry leaves - 7.1 oz
- Raspberry gin - 3 fl oz
Step by Step guide
Step 1
Crush the cookies in a blender into fine crumbs, then add melted butter.
Step 2
Wrap the bottom of the baking pan with foil to prevent water from entering during the water bath. Line the bottom with parchment paper.
Step 3
Press the cookie crumbs tightly into the bottom of the pan and bake in the oven at 170°C (340°F) for 10 minutes.
Step 4
Grate a couple of teaspoons of lemon zest and squeeze the juice from half a lemon.
Step 5
Don't forget to take the crust out of the oven.
Step 6
On low speed, start beating the ricotta, then add honey, 100 grams of sugar, and vanilla.
Step 7
Add the mascarpone, lemon juice, and zest to the ricotta and continue to beat on low speed.
Step 8
Then, carefully add the eggs one at a time to avoid creating bubbles.
Step 9
Pour the resulting mixture over the cookie crust and bake in a water bath for 40 minutes, if convection is available.
Step 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 shrinkage.
Step 11
Mix the sour cream with sugar, and spread a smooth layer over the completely cooled cheesecake, then return it to the oven for another 30 minutes at 150°C (300°F).
Step 12
Allow to cool to room temperature, then refrigerate for an hour. After that, remove and decorate with raspberries and syrup.
Step 13
It is best to serve the cheesecake after it has 'rested' in the refrigerator. Cut the pieces with a hot knife.
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