Berry Cheesecake with Raspberry Cream

Berry and Raspberry Cream Cheesecake

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8

Introduction

Imagine a slice of creamy cheesecake with a rich berry flavor that delights your senses and reminds you of warm summer days. This berry cheesecake recipe with raspberry cream is not just a dessert; it's an unforgettable culinary experience. It's perfect for any occasion, whether you're celebrating a special event or simply want to indulge in something delicious.

A bit of history

The cheesecake has its origins in antiquity but has evolved over time into various forms. Each culture has enriched the recipe with specific ingredients, and the combination with berries has become extremely popular due to the perfect balance between sweetness and acidity. In this recipe, fresh or frozen raspberries add an extra layer of flavor and a touch of freshness.

Necessary ingredients

For the raspberry cream:
- 300 g frozen raspberries (or fresh if in season)
- 4 egg yolks
- 2 tablespoons butter
- 1/2 cup sugar
- 2 tablespoons cornstarch

For the crust:
- 150 g digestive biscuits
- 1 tablespoon powdered sugar
- 100 g melted butter

For the cheesecake:
- 250 g cream cheese
- 100 ml liquid cream
- 3 eggs
- 4-5 tablespoons flour
- 3 tablespoons powdered sugar
- 1/2 cup berries (frozen or fresh)

Step by step: Preparing the Cheesecake

1. Preparing the raspberry cream
Start by melting the butter in a small saucepan over low heat. Add the frozen raspberries, sugar, and mix well. Let the mixture simmer over low heat, stirring occasionally, until the raspberries thaw and start to break down. This will fill your kitchen with delicious summer aromas!

2. Adding the yolks
Once the raspberries are well mixed, add the 4 egg yolks. Continue to stir over low heat, mashing the raspberries with a spatula. When the cream is nearly ready, add the 2 tablespoons of cornstarch and mix vigorously. The cream will thicken quickly, and the aroma will be simply irresistible.

3. Straining the cream
For a smooth texture, strain the raspberry cream through a fine sieve, removing the seeds. Let the cream cool completely.

4. Preparing the crust
Crush the digestive biscuits in a food processor or in a bag using a rolling pin. Add the powdered sugar and melted butter. Mix well until the mixture becomes moist and homogeneous. Press the mixture into the bottom of a 20 cm diameter baking pan, forming an even crust. Bake in a preheated oven at 180°C for 10 minutes, then let it cool.

5. Preparing the cheesecake
In a large bowl, combine the cream cheese, liquid cream, eggs, and powdered sugar. Mix well until you achieve a smooth mixture. Gradually add the flour, mixing gently to avoid lumps.

6. Adding the berries
If using frozen berries, it is recommended to dust them with flour before adding them to the cheesecake mixture. This will prevent them from sinking in the batter. Gently fold the berries into the cheese mixture.

7. Baking the cheesecake
Pour the cheesecake mixture over the cooled biscuit crust. Place a pan with water at the bottom of the oven to create a moist environment – this trick will prevent the cheesecake from cracking. Bake the cheesecake at 180°C for 10 minutes, then reduce the temperature to 120°C and let it bake for about 40 minutes, or until the center is firm but slightly jiggly.

8. Cooling and serving
Once the cheesecake is ready, let it cool in the oven with the door ajar for 1 hour. Then transfer it to the refrigerator for at least 4 hours (ideally overnight) before serving. This will help set the texture perfectly.

Serving suggestions

Serve the cheesecake with a freshly made raspberry sauce from raspberries and sugar, or with a dollop of whipped cream. Add a touch of elegance with a few fresh mint leaves. A glass of white wine or a fruit tea can also perfectly complement this dessert.

Possible variations

For a more exotic cheesecake, you can replace the raspberries with other berries, such as blueberries or blackberries. You can also add a splash of vanilla or lemon zest to the cheesecake mixture for an extra flavor boost. If you want a gluten-free version, use gluten-free biscuits for the cheesecake crust.

Nutritional benefits

This berry cheesecake is not only delicious but also packed with nutrients. Berries are rich in antioxidants, vitamins, and fiber, while cream cheese provides protein and calcium. However, considering the sugar and fat content, it is advisable to consume it in moderation.

Frequently asked questions

1. Can I use other types of cheese?
Yes, you can experiment with mascarpone or ricotta cheese for a different texture and flavor.

2. What should I do if the cheesecake cracks?
If the cheesecake cracks, don't panic! You can hide imperfections with a fruit sauce or whipped cream.

3. How can I tell when the cheesecake is done?
The cheesecake is done when the edges are firm, and the center has a slight jiggle when you shake it. It will set as it cools.

4. Can I freeze the cheesecake?
Yes, the cheesecake can be frozen! Make sure it is well covered to prevent freezer burn.

5. Can I make the cheesecake without sugar?
Of course! You can replace sugar with natural sweeteners like stevia or erythritol.

This berry cheesecake with raspberry cream will surely become a favorite among family and friends. Enjoy every slice and cherish the moments spent around the table! Bon appétit!