Raspberry cheesecake

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 7-10 Tbsp some + 45 g butter
  • 7-10 Tbsp some + 35 g flour
  • 60 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 7 Eggs (Gr. M)
  • 75 g + 2 tablespoons + 100 g + 200 g sugar
  • 7-10 Tbsp Salt
  • 2 TEASPOONS liquid vanilla flavouring
  • 7-10 Tbsp grated peel of 1 and juice of 1⁄2 organic lemon
  • 300 g Raspberries
  • 50 g Amarettini
  • 900 g Double cream cheese (room temperature)
  • 175 g Whipped cream
  • 1 TABLESPOON sugar for sprinkling
  • 7-10 Tbsp Freezer bag
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Grease a springform pan (approx. 26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  2. 2

    For the sponge cake, melt 45 g butter. Mix 35 g flour, 30 g starch and baking powder. Separate 4 eggs. Whisk the egg yolks with the whisks of the mixer for about 3 minutes until creamy, adding 75 g sugar and 1 pinch of salt.

  3. 3

    Continue stirring the cream for about 5 minutes. Stir in 1 teaspoon vanilla flavouring and lemon peel. Sift the flour mixture over it and stir in. Stir in liquid butter. Beat the egg whites and 1 pinch of salt until stiff, adding 2 tablespoons of sugar.

  4. 4

    Approx. 1⁄3 Stir the beaten egg white into the mixture, fold in the rest of the beaten egg white and carefully spread into the springform pan. Bake in a hot oven for about 15 minutes. Let it cool down in the tin.

  5. 5

    Sort the raspberries, wash them carefully if necessary and let them drip off on kitchen paper. Place the Amarettini in a freezer bag, seal and crush roughly. Lay two sheets of aluminium foil crosswise on the work surface, place the springform pan in the middle.

  6. 6

    Pull up the foil on the outer wall of the springform pan, fold it over at the upper edge, press it down and thus seal the pan.

  7. 7

    Mix 200 g cream cheese, 100 g sugar and 30 g starch on a low setting with the whisks of the mixer for about 3 minutes. Then stir in the remaining cream cheese. At the highest setting, stir in 200 g sugar, 1 teaspoon vanilla flavouring and lemon juice.

  8. 8

    Stir in 3 eggs one by one. Stir in the cream, stirring only until all ingredients are just mixed. Spread the raspberries over the sponge cake base. Carefully add the cheese cream and smooth it down.

  9. 9

    Sprinkle Amarettini over it.

  10. 10

    Place the springform pan in an ovenproof dish filled with hot water (or grease pan of the oven), so that the springform pan stands about 2.5 cm in water. Bake at the same temperature for approx. 1 hour until the cream hardly wobbles at all when shaking the tin slightly.

  11. 11

    Let the cake rest in the switched off oven with the door open for about 30 minutes. Take out the cake, remove aluminium foil and let the cake cool in the mould. Covered with cling film, place in the refrigerator for about 4 hours, preferably overnight.

  12. 12

    Remove the cake from the tin, lift it onto a cake plate and cut it into pieces. Sprinkle with sugar crystals. Whipped cream tastes good with it.

Nutrition Facts

KCAL
390 kcal
CARBS
36 g
FATS
23 g
PROTEINS
7 g