Who doesn't like a creamy, sweet cheesecake with a beautiful sweet'n'sour note of raspberries? I simply love this cake. It is a great cake for a birthday brunch and best to prepare and bake it the night or evening before.
The procedure is quite simple but here are a few tips beforehand that can help you to make the PERFECT cheesecake:
You want to have your eggs, cream cheese and sour cream at room temperature, so don't forget to take it outside around 1 hour before you start baking.
Prepare the round baking tin (or spring form ) by covering the bottom with baking paper and then cutting stripes off the baking paper to cover the sides of the tin.
The cake will be baked in the oven by using the "Bain Marie" method. This means that you will pour 1 liter of boiled water into a baked-proof tin, place it onto a baking tray and leave it in the oven underneath the baking tray where the cheesecake will be placed.
When the cake is finished with the baking, leave it in the oven, with the door slightly open, to cool down, so it doesn't collapse.
With this tips knowing and preparing beforehand, you can start with your NY Cheesecake now.
You will need:
170g graham crackers/biscuits or any type of butter biscuits
pinch of salt
70g melted butter
pinch of cinnamon (you can leave it out if you want)
600g creamcheese
180g caster sugar
1,5 tbsp cornflour
3 eggs
2 tsp lemon juice, zest from half a lemon
2tsp vanilla extract
150g sourcream
2 big handfull of frozen raspberries
1 tsp cornflour
fresh raspberries to decorate the cake
First, preheat the oven to 175°C. Crumb up the biscuits by either placing them into a food processor/mixer or break them up in a plastic bag with a rolling pin until you have very fine crumbs. Add the melted butter, salt and cinnamon, mix it until the mixture becomes the same texture as wet sand. Then place everything into your prepared baking tin and with the bottom of a cup press the base into the bottom of the tin and then slightly up the sides (for about 1 cm). Place the tin in the oven and bake the base for 10 minutes, take it out and let it cool down.
In the meantime you can prepare your cream cheese filling. Reduce the temperature of the oven to 150°C. Take the cream cheese, pour it into a bowl and slightly lose it up with a whisk, not putting too much air into the cheese. Step by step add the caster sugar and cornflour to the cream cheese while whisking. In a small bowl mix together the cracked up eggs, lemon juice and zest and the vanilla extract. Pour the egg mixture into the cream cheese and combine everything by folding it in slowly with the spatula. Last but not least, add the sour cream and fold it in too. Once the crust has been cooled down completely, you can pour the whole mixture into the baking tin. Place the baking tin on a baking tray, underneath this tray should be already the tin with the hot water. Bake the cheesecake for 70 minutes, check if the cake does not get any brown colour. If yes, cover the tin with aluminium foil and continue baking for another 20 minutes. It should still be wobbly in the middle, make a knife test aswell by checking in the middle of the cake if it is baked through. When the cheesecake is ready, let it cool down inside the oven, then leave it in the baking tin inside the fridge for at least three hours to firm up completely.
For the raspberry sauce on top, place the frozen raspberries in a small pot with a little bit of water. Bring them to a boil, you can add some honey or sugar if you want to make them sweeter. Add the teaspoon of cornflour, whisk everything and let it boil for another minute. Take it off the stove and through a sieve pour everything into a bowl to get rid of the seeds, you can help yourself by pressing the seeds against the sieve with a spatula to get all of the beautiful juicy raspberry bits. Leave the bowl in the fridge to cool down and firm up a little bit.
When the cheesecake and the raspberry sauce have firmed up, take them out of the fridge. Take the cheesecake out of the baking tin, put it onto a plate and nicely pour the raspberry sauce into the middle of the cake. For the last step, decorate the cake with some fresh raspberries.
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