Raspberry Cheesecake Recipe from of 31-03-2014 [Updated on 28-08-2018]
I tasted the raspberry cheesecake in Amsterdam, back home I decided to reproduce it to savor that dessert with that sweet cream cheese that meets raspberries creating a delicious union of flavors for my taste buds. My raspberries cheesecake turned out to be less cheesy than the original one but maybe it was better this way, in fact, thanks to the lighter flavor everyone had an encore and it ended in the blink of an eye: P This is the last recipe of this March crazy, the recipe that I have dedicated to this month also in my calendar, so maybe someone has already tried it, for others instead, do not wait too long to make it;) After a relaxed and relaxing weekend, today I am ready to face this new week, I send you a big kiss and I get to work, see you later :)
How to make raspberry cheesecake
Chop the biscuits in a mixer then put them in a bowl and mix them with the melted butter
pour the mixture on the base and the walls of a springform pan lined with parchment paper and compact everything well, then put in the fridge to harden for 30 minutes.
Put the eggs, sugar, 1 tablespoon of vanilla essence, the juice of 1/2 lemon, the grated lemon peel, the Philadelphia and the fresh cream in a bowl.
Whip until you get a smooth and homogeneous cream
Take the base from the fridge and pour half of the mixture on its surface
Put 100 g of raspberries scattered over the entire surface (if they are not sweet enough, season them with 1 tablespoon of vanilla icing sugar.
Cover with the remaining cream cheese, level as much as possible, then place the cheesecake in a preheated oven at 160 ° and cook for an hour.
Let the Raspberry Cheesecake cool before removing it from the mold, then let it rest in the fridge for 3 hours
Then transfer it to a serving dish, garnish with fresh raspberries and serve