Raspberry-baked cheesecake is the most popular and beloved kind of dessert, it is getting attention in India and worldwide. Let's have a look at which the world-famous cheesecake, starting with New-york style cheesecake, Chicago-style cheesecake and traditional or classic cheesecake. Raspberry cheesecakes are made with CREAM CHEESE and FRESH raspberry and the crust you can make them with cookie crumbs for the best result. which cheesecakes are best baked or no-baked let's have a look at an easy, creamy baked cheesecake with fresh raspberries and you decide. If you don't have fresh berries take syrups or use canned raspberries.
INGREDIENTS:
CHOCOLATE COOKIE CRUST:
1. 1 cup (100g) chocolate cookie crumbs,
2. 20 Famous Chocolate Wafers,
3. 2 tsp/8.4g sugar, reduce if using Oreos they are sweet,
4. 3 Tbsp /45 ml melted butter,
5. Pinch of salt.
FILLING:
1. 2-12 oz/680g whipped cream cheese,
2. 3/4 cup/180 ml of sour cream,
3. 1 cup/216g of sugar 1/4 teaspoon (2.5 ml) salt,
4. 2 whole eggs,
5. 3 egg yolks,
6. 1 Tbsp/15 ml vanilla extract 1/4 cup (30 g) of flour
RASPBERRY SWIRL:
1. 12 ounces raspberries, save 3 raspberries for the garnish!
2. 1 Tbsp (12.6g) sugar,
GARNISH:
1. Fresh mint leaves.
METHOD:
1. Bring sour cream and cream cheese to room temperature and separate egg yolks and bring them to room temperature.
2. Preheat oven to 350 F.
3. Spray a 9" cheesecake pan with baking spray and set aside.
4. In a food processor, process the chocolate wafers into a fine crumb. Then add the sugar and butter and process until combined. Place crumbs in the cheesecake pan, and shake the pan to level out. Then tamp down the crumbs with a 1-cup measuring cup or glass.
5. Bake the crust for 7-9 minutes. Remove the crust from the oven and set aside to cool.
6. Reduce oven to 325 F to come down in temperature in preparation for baking the cheesecake.
7. Set aside 3 raspberries for the garnishing. Place the raspberries in a clean food processor, add the sugar and make a puree.
8. Pour the raspberry puree into the sieve and work it through with a spatula to extract the juice and separate the seeds. Discard the seeds and set the juice aside.
9. To prepare the filling, beat the cream cheese with the sugar. Then add the whole eggs, one at a time.
10. Then add the egg yolks, one at a time, add the sour cream, and beat to combine. Then add the vanilla essence and the salt, and beat to combine.
11. Then add the flour, gently beat to combine, and beat a final time.
12. Pour the cheesecake batter into the pan. Tap the pan gently to level out the batter.
13. Spread approximately 1 teaspoon of raspberry puree all over the cheesecake, leaving some white areas in between for contrast. Do not use all the puree, the rest is for decorating the top of the cheesecake.
14. make small holes and bake at 325F for 45 mins. Do Not Open the door! Then turn the oven OFF. Do not open the door! And allow the cheesecake to cool in the oven for 30 minutes. It will continue to bake through and set. Remove the cheesecake from the oven to cool at room temperature for 15-20 minutes
15. Refrigerate uncovered, for a minimum of 4 hours, but overnight is even better!
16. Garnish the cake with 3 raspberries and leaves of mint in the centre.
17. Serve with the raspberry puree spooned over the top of each slice and garnish each plate with fresh mint.
HAPPY COOKING!!!!
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