Cheesecake with raspberry jam

Raspberry Jam Cheesecake - a creamy and refreshing delight

Looking for a dessert that will impress and pamper all your senses? Raspberry jam cheesecake is the perfect choice! This classic recipe, with a modern twist, combines the smooth texture of cheese with the intense sweetness of raspberries, offering a memorable culinary experience. Whether it's a celebration or simply an occasion to indulge yourself, this cheesecake will quickly become a favorite among your loved ones. Let’s get started!

Preparation time: 20 minutes
Baking time: 55 minutes
Total time: 1 hour and 15 minutes
Servings: 10

Ingredients:

For the biscuit base:
- 150 g biscuits (recommended Petit Beurre or Digestive)
- 150 g unsalted butter

For the cheesecake filling:
- 500 g cottage cheese (make sure it's well-drained)
- 250 g mascarpone
- 250 g cream cheese (like Philadelphia)
- 4 large eggs
- 1 cup of sugar (or, for a finer result, 150 g powdered sugar)
- Zest of one lemon
- 1 packet of vanilla sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons raspberry jam (for flavor)

Preparation:

1. Preparing the cottage cheese: The first essential step is to ensure that the cottage cheese is well-drained. You can use a fine sieve or a kitchen towel to remove excess water. Letting the cheese drain for about 30 minutes will give you a creamier texture for the cheesecake.

2. Biscuit base: Start by crushing the biscuits. If you have a food processor, use it to get a fine powder. If not, you can place the biscuits in a bag and crush them with a rolling pin. Melt the butter and mix it with the crushed biscuits. This combination will form a delicious base for the cheesecake.

3. Forming the base: Place the biscuit mixture in a rectangular or round baking dish, pressing down well with the bottom of a glass or your hands. Make sure the base is not too thick for even baking. Preheat the oven to 180 degrees Celsius and bake the biscuit base for 10 minutes. This will make it crispy and provide a pleasant contrast with the smooth filling.

4. Preparing the filling: In a large bowl, combine the cottage cheese, mascarpone, and cream cheese. Use an electric mixer or a spatula to mix the ingredients until they form a smooth paste. Add the sugar (preferably powdered sugar for quick dissolving) and mix until dissolved.

5. Adding the eggs: Add the eggs one at a time, mixing well after each addition. This step is crucial for achieving a smooth and creamy texture. Don't forget to add the lemon zest, vanilla sugar, and vanilla extract to enhance the flavor of the cheesecake.

6. Final mixture: Finally, add 2-3 tablespoons of raspberry jam to the cheese mixture, gently mixing to create a marbled effect. This detail will give the cheesecake not only a delicious flavor but also an attractive visual appearance.

7. Baking: Pour the prepared filling over the baked biscuit base and level the surface. Bake the cheesecake in the preheated oven for about 45 minutes at a medium temperature (170-180 degrees Celsius). It is important to avoid opening the oven door during baking to prevent cracking.

8. Cooling: After the baking time has expired, let the cheesecake cool in the oven with the door slightly open for 1 hour. This slow cooling process will help prevent cracks on the surface. I recommend leaving it in the fridge overnight to set well before serving.

9. Serving: Before serving, decorate the cheesecake with a generous layer of raspberry jam on top. You can also add some fresh fruits for an even more attractive appearance.

Tips and useful advice:

- Make sure all ingredients are at room temperature before starting preparation. This will help achieve a smooth cream without lumps.
- You can experiment with other flavors, such as chocolate or berries, to vary the recipe.
- If you prefer a less sweet cheesecake, reduce the amount of sugar and use sugar-free raspberry jam.
- Serve the cheesecake with a scoop of vanilla ice cream or a glass of prosecco for a refined and delicious combination.

Nutritional benefits:

Raspberry jam cheesecake is not just a delicious dessert, but also a good source of protein due to the cheese. Raspberries are rich in antioxidants and vitamins, making this dessert a healthier choice compared to other sweet options.

Frequently asked questions:

1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but the cheesecake will have a slightly different texture and won't be as creamy.

2. How long does the cheesecake keep in the fridge?
The cheesecake keeps well in the fridge for 3-4 days, covered with plastic wrap.

3. Can I freeze the cheesecake?
Yes, the cheesecake can be frozen. Make sure it is well wrapped to prevent freezer burn. It can be kept for up to 2-3 months.

4. How can I avoid cracking the cheesecake?
Slow cooling in the oven and using room temperature ingredients are essential to prevent cracking.

Now that you have all the necessary information, all that's left is to get cooking! Raspberry jam cheesecake will bring smiles to the faces of your loved ones and turn any occasion into a special moment. Enjoy!