Yesterday, I had the pleasure of making a delicious raspberry cheesecake for our charity bazaar, and it was such a hit that I couldn’t wait to share the recipe with you all! This Raspberry Cheesecake is a perfect blend of creamy goodness and fruity delight, guaranteed to impress your family and friends. Let’s dive into the recipe!
For the Base:
- 300 grams of oat biscuits
- 100 grams of melted butter (slightly less than a teacup)
For the Filling:
- 500 grams of quark (strained yogurt)
- 200 grams of cream cheese
- 200 grams of cream
- 125 ml milk (1 teacup)
- 215 grams sugar (1 cup)
- 2 medium eggs
- 2 heaping tablespoons of starch
- 1 packet of vanilla
For the Raspberry Sauce:
- 350 grams of frozen raspberries (you can also use fresh)
- 2-3 tablespoons sugar
- 1 heaping tablespoon of starch
- 125 ml water (1 teacup)
(I used raspberries, blueberries, and mint leaves to garnish)
Instructions:
- Prepare the Base:
- Crush the biscuits into fine crumbs using a food processor.
- Mix the crumbs with melted butter until well combined.
- Press the mixture into the base of a 26 or 28 cm springform pan lined with baking paper. Use a glass to press down firmly and smooth out with a spoon.
- Wrap the outside of the pan with foil to prevent the edges from browning.
- Prepare the Filling:
- In a large bowl, beat together the quark, cream cheese, cream, milk, sugar, starch, and vanilla until smooth.
- Add the eggs one at a time, beating briefly after each addition.
- Pour the mixture over the prepared crust.
- Bake the Cheesecake:
- Place two small bowls of water in the oven to prevent the cheesecake from cracking.
- Bake in a preheated oven at 170°C (338°F) on the top and bottom heat setting for 50-55 minutes.
- After 50 minutes, turn off the oven and leave the cheesecake inside for another 10 minutes with the door slightly open.
- Let the cheesecake cool in the oven for an hour before taking it out.
- Prepare the Raspberry Sauce:
- In a saucepan, combine the raspberries, sugar, starch, and water. Cook over medium heat, stirring constantly, until thickened.
- Blend the sauce and then strain through a sieve to remove the seeds (optional).
- Let the sauce cool for 5-10 minutes, then pour over the cooled cheesecake.
- Chill and Serve:
- Refrigerate the cheesecake overnight.
- Garnish with fresh raspberries, blueberries, and mint leaves before serving.
Enjoy your delicious raspberry cheesecake!
