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.
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
For the base: In a bowl mix together biscuit crumbs and melted butter.
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.
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.
For the cheese cake filling: In a bowl, beat the cream cheese with an electric mixer until fluffy.
Add the sugar and beat again until fully incorporated.
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.
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.
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.)
Chill the cheese cake for 4 hours or over night.
For the coulis: in a saucepan, heat raspberries, sugar and lemon juice for 5-8 minutes. Strain it.
To assemble the cake: Pour the coulis over the top of the cheese cake and spread evenly using a spatula.
Layer the raspberries over the coulis and add a light dusting of icing sugar.
Slice and serve. Note: Keep the cheese cake refrigerated.