Fresh Raspberry Cheesecake

Name: Fresh Raspberry Cheesecake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Cuisine: american
Ingredients: 200 g digestive biscuits (graham crackers); 85 g butter, melted; 1 tbsp granulated sugar; 600 g cream cheese (e.g. Philadelphia), room temperature; 2 dl crème fraîche (34%), room temperature; 1.5 dl granulated sugar; 1 pcs vanilla bean (or 1 tsp vanilla bean powder); 1 pcs lemon, finely grated zest; 1 tbsp lemon juice; 3 pcs eggs, room temperature; 1 pcs egg yolk, room temperature; 2 tbsp cornstarch; 250 g fresh raspberries; 125 g fresh raspberries (for the sauce); 2 tbsp powdered sugar; 1 tsp lemon juice

By Culiora

Klassisk bakad cheesecake med färska hallon served on a plate

A classic baked cheesecake featuring a crisp digestive biscuit crust and a velvety smooth filling with a bright touch of citrus. Generously topped with fresh raspberries and a delicate raspberry coulis that perfectly balances the rich cream cheese.

Servings: 10
Prep time: 30 min
Cook time: 60 min
Total time: 90 min

Ingredients

200 g digestive biscuits (graham crackers)
85 g butter, melted
1 tbsp granulated sugar
600 g cream cheese (e.g. Philadelphia), room temperature
2 dl crème fraîche (34%), room temperature
1.5 dl granulated sugar
1 pcs vanilla bean (or 1 tsp vanilla bean powder)
1 pcs lemon, finely grated zest
1 tbsp lemon juice
3 pcs eggs, room temperature
1 pcs egg yolk, room temperature
2 tbsp cornstarch
250 g fresh raspberries
125 g fresh raspberries (for the sauce)
2 tbsp powdered sugar
1 tsp lemon juice

Instructions

Preheat the oven to 175°C (conventional heat). Line the base of a springform pan (approx. 22–24 cm in diameter) with parchment paper and lightly grease the sides.
Pulse the digestive biscuits into fine crumbs in a food processor, or crush them in a bag using a rolling pin. Combine the crumbs with 1 tbsp granulated sugar and the melted butter.
Press the biscuit mixture firmly and evenly into the base of the pan using the back of a spoon or a flat-bottomed glass. Blind-bake in the center of the oven for 10 minutes. Remove and reduce the oven temperature to 140°C. Allow the crust to cool slightly.
Beat the cream cheese, crème fraîche, granulated sugar, and cornstarch in a large mixing bowl on low speed until smooth and lump-free. Avoid incorporating too much air into the batter.
Split the vanilla bean lengthwise and scrape out the seeds (or measure out the vanilla powder). Fold the vanilla seeds (or powder), grated lemon zest, and 1 tbsp lemon juice into the cream cheese mixture.
Add the whole eggs one at a time, followed by the egg yolk. Gently stir with a spatula or balloon whisk just until evenly combined.
Pour the filling over the pre-baked biscuit base. Gently tap the pan against the counter a couple of times to release any trapped air bubbles.
Bake the cheesecake in the center of the oven at 140°C for about 50–55 minutes. The edges should be set while the center still has a gentle wobble when gently shaken. Turn off the oven, prop the oven door slightly ajar with a wooden spoon, and leave the cake in the residual heat for 60 minutes.
Remove the cheesecake from the oven and let it cool completely to room temperature. Cover the pan and refrigerate for at least 6 hours, preferably overnight.
Blend 125 g raspberries with the powdered sugar and 1 tsp lemon juice to make the raspberry sauce. Strain through a fine-mesh sieve to remove the seeds.
Carefully run a thin knife around the inside edge of the pan to release the cheesecake, then transfer it to a serving plate. Arrange the 250 g fresh raspberries on top and drizzle with the raspberry sauce just before serving.