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Raspberry-Cheese-Cake

Raspberry Cheesecake

You can’t go wrong with my cheese cake recipe. This raspberry cheese cake is rich and topped with a layer of raspberry coulis and fresh plump raspberries and a light dusting of icing sugar.

You can’t go wrong with my cheese cake recipe. This raspberry cheese cake is rich and topped with a layer of raspberry coulis and fresh plump raspberries and a light dusting of icing sugar.
Raspberry-Cheese-Cake

Ingredients

For the base:
1 packet NuVita Digestive Biscuits, crushed into fine crumbs
1/4 cup melted butter
For the cheese filling:
910 grams cream cheese, at room temperature
1 3/4 cups castor sugar
5 eggs + 1 egg yolk, at room temperature
1/4 cup whipping cream, at room temperature
For the raspberry coulis:
1 1/2 cups raspberries
3 tbsp castor sugar
1 tbsp lemon juice
Extra: raspberries for garnishing

Instructions

1
For the base: In a bowl mix together biscuit crumbs and melted butter.
2
Tightly wrap the bottom of a 9'' cake pan with a removable base (a spring form cake pan works the best) with aluminium foil. It helps to do a double layer wrap.
3
Pour the moist biscuit mixture on the base and evenly press it down. You can use the flat back of a bowl to pack it down tightly. Bake in an oven preheated at 175C for 10 minutes. Cool completely.
4
For the cheese cake filling: In a bowl, beat the cream cheese with an electric mixer until fluffy.
5
Add the sugar and beat again until fully incorporated.
6
While the mixer is still on, mix in one egg at a time. Then, mix in the whipping cream. Stir the mixture with a spatula to make sure all ingredients are nicely mixed into the batter.
7
Pour the filling over the biscuit base and let sit on the table top for 10 minutes so the air bubbles can come to the surface.
8
Place the pan in a larger baking tray and fill it with hot water. Bake in a preheated oven at 172C for 15 minutes, then reduce the temperature to 132C and bake for another 90 minutes. The cake will still be a little jiggly in the centre. Switch off the oven and then open the oven door slightly, place a thick cloth on the edge of the oven door so it stays open just a little bit and let the cake come to room temperature. Note: getting the temperatures right is very crucial in baking a cheesecake. Also, once it is ready, cooling it the right way is also very crucial otherwise cracks will appear.)
9
Chill the cheese cake for 4 hours or over night.
10
For the coulis: in a saucepan, heat raspberries, sugar and lemon juice for 5-8 minutes. Strain it.
11
To assemble the cake: Pour the coulis over the top of the cheese cake and spread evenly using a spatula.
12
Layer the raspberries over the coulis and add a light dusting of icing sugar.
13
Slice and serve. Note: Keep the cheese cake refrigerated.

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Pika Chakula
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