Lemon and raspberry cheesecake
I have made this lemon and raspberry cheesecake several times, usually when I'm craving something refreshing but don't want overly complicated desserts. I first tried the crust using Timea's recipe, and it turned out well on the first try, so I've stuck with it. I also like it because it doesn't require complicated ingredients, and fresh or frozen raspberries work just as well. Quick Info Total time: about 2 hours and 15 minutes (including cooling time in the oven, but excluding final cooling in the fridge) Preparation time: 30-40 minutes Baking time: about 1 hour Servings: 10-12 slices, depending on how large you cut them Difficulty: medium Recipe type: homemade dessert Ingredients Crust: 125 g butter 230-240 g flour (start with 230 g, add more if needed) 1 egg 1 tablespoon sugar 1 tablespoon powdered sugar zest of 1/2 lemon juice of 1/2 lemon 1/2 teaspoon baking soda a pinch of salt Filling: 500 g sweet cottage cheese (not ricotta or cream cheese) 400 g sour cream 250 g sugar (or less, to taste) 2 vials vanilla extract 2 tablespoons lemon juice 4 eggs For decoration: fresh or frozen raspberries mint leaves Instructions 1. Crust 1.1. Cream the softened butter with the sugar, powdered sugar, and salt in a bowl. 1.2. Add the beaten egg, lemon zest, and baking soda dissolved in lemon juice. 1.3. Gradually add the flour and mix until the dough starts to come together. 1.4. Knead a little by hand. If it's still sticky, sprinkle a little more flour until it no longer sticks to your hands. 1.5. Wrap the dough in plastic wrap and refrigerate for an hour. If you're in a hurry, it can also go in the freezer for 20-30 minutes. 2. Preparing the pan 2.1. Remove the dough, roll it out into a thin, round sheet with a rolling pin. 2.2. Place it in a round baking pan lined with parchment paper, gently pressing the edges. 2.3. Prick the crust all over with a fork. 3. Cheese filling 3.1. In a large bowl, combine the cottage cheese and sugar. Mix for a few minutes until well blended. 3.2. Add the sour cream and mix. 3.3. Add the eggs, one at a time, mixing with a whisk after each addition. 3.4. Finally, add the lemon juice and vanilla extract, mixing until the filling is smooth. 4. Baking 4.1. Pour the filling over the crust, leveling it gently. 4.2. Place the pan in the preheated oven at low heat (about 160°C if using an electric oven). 4.3. Bake for about an hour. The filling should have a shiny, slightly set surface. If you look closely, it should not be liquid in the center but should jiggle slightly. 4.4. Turn off the oven and let the cheesecake cool slowly inside (with the oven door slightly ajar) to prevent the filling from cracking. 5. Finishing and decorating 5.1. Once completely cooled, remove the cheesecake from the pan and transfer it to a serving platter. 5.2. Garnish with fresh (or thawed and drained) raspberries and mint leaves. 5.3. Refrigerate for at least 2-3 hours before serving to firm it up. Why I make this recipe often For me, it's a reliable recipe with accessible ingredients and without complicated steps. The crust is crunchy and doesn't get soggy too quickly, even after two days in the fridge. I love that I can add as many raspberries as I want, and the lemon flavor is refreshing without being overpowering. Tips and Variations Tips 1. If you want a smoother filling, you can pass the cottage cheese through a sieve or use an immersion blender at the start. 2. Raspberries release quite a bit of juice if placed on top while the cheesecake is warm, so I only add them once it has completely cooled. 3. Use parchment paper to make it easier to remove the crust from the pan. Substitutions 1. Instead of cottage cheese, you can try using fresh ricotta, but the taste will be different. 2. If you don't have powdered sugar for the crust, you can use granulated sugar, but the texture won't be quite as fine. 3. Raspberries can be replaced with blueberries or blackberries without any other changes. Variations 1. For a more intense flavor, add some lemon zest directly to the filling. 2. You can mix some of the raspberries directly into the filling for a marbled effect. 3. For a crunchy note, sprinkle a little brown sugar around the edges of the crust before baking. Serving Ideas Serve chilled, in generous slices. It goes well on its own or with a berry sauce if you like. You can add a dollop of whipped cream, but it's not necessary. Frequently Asked Questions 1. What type of cottage cheese do you use? I use classic cottage cheese, not too wet and not too crumbly. If it's too watery, I let it drain for a few hours. 2. Can this cheesecake be frozen? I do not recommend freezing it – the filling changes texture and can become watery after thawing. 3. What do I do if the crust tears while rolling it out? You can patch the pieces directly in the pan with your fingers. The crust will bake evenly anyway, so it doesn't matter if it's perfectly rolled out. 4. Can I use only granulated sugar in the crust? Yes, but the texture will be a bit more rustic, not as fine. 5. Can I bake in a different shape than a round pan? You can also use a rectangular pan, but be careful to roll the dough to the same thickness. Nutritional Values Approximately, one slice (out of 12) has about 320-350 calories, with 16-18 g of fat, 32-35 g of carbohydrates, and 7-8 g of protein. I haven't measured exactly, but considering the cheese, sour cream, and sugar, this is a medium to high-calorie dessert. The amount also depends on how many raspberries you use. Storage and Reheating It keeps well in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. The crust remains quite crunchy even after being refrigerated, as long as it hasn't been covered with juicy fruits while still warm.
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