Raspberry Cheesecake
The first time I made cheesecake at home, I started with a simple version and ended up experimenting with all sorts of combinations. This raspberry version has remained one of the most requested by my family, especially when it’s warm outside and I don’t feel like heavy desserts. The base is made from crushed cookies, the cream is with ricotta and mascarpone, and on top, I put a thin layer of jam and fresh raspberries.
Quick Info
Total time: about 3 hours (includes cooling in the fridge)
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 8 slices (depends on the pan)
Difficulty: easy to medium
Recipe type: dessert, suitable for occasions or weekends
Ingredients
1 package of Petit Beurre cookies (about 200 g)
1 package of soft butter (about 200 g)
1 box of ricotta (250 g)
1 box of mascarpone (250 g)
2 organic eggs
4 tablespoons of sugar
1 vanilla pod
200 g raspberries (fresh or frozen)
70 g raspberry jam
Preparation Method
1. The cookie base
I crush the cookies one by one, directly in their bag or in a bowl, using the bottom of a glass. They shouldn’t be fine powder, but rather evenly crumbled. I put the crushed cookies in a bowl and mix them well with the soft butter, directly with my hand – it’s easier this way than with a spoon.
2. Assembling the base
I line the bottom of a springform pan with the cookie and butter mixture, pressing it down to be as even as possible. I don’t complicate things, just make sure it’s well distributed over the entire surface. I put the pan in the fridge to firm up the base while I prepare the cream.
3. The cheese cream
I put ricotta, mascarpone, sugar, and egg yolks in a bowl. I mix everything until I get a smooth mixture. I split the vanilla pod lengthwise and scrape out the seeds, which I add to the cream. Separately, I whip the egg whites until stiff peaks form, then gently fold them in with bottom-up movements, so the cream remains fluffy.
4. Baking
I take the pan out of the fridge and pour the cream over the base. I level it with a spatula; it doesn’t need to be perfect. I place the pan in the preheated oven at 180°C, on the middle rack. The baking time is 20-25 minutes, until it gets a light golden color on top. I don’t let it dry out too much.
5. Cooling and decorating
I take the cheesecake out of the oven and let it cool at room temperature completely. Once it’s completely cooled, I lightly spread raspberry jam on top. I add the raspberries, preferably fresh, but frozen works too if I don’t have anything else. The cheesecake should be kept in the fridge for at least 2 hours before cutting; otherwise, it won’t slice well.
Why I make this recipe often
I like that it’s not hard to make, doesn’t require complicated techniques, and the ingredients are easy to find. It keeps well in the fridge, and the taste is balanced; it’s neither too sweet nor too heavy. The raspberries provide a nice contrast to the cheese cream. I can prepare it a day in advance if I have guests.
Tips and Variations
Tips
- Use plain Petit Beurre cookies, not flavored ones.
- The butter should be soft, not melted.
- Ricotta and mascarpone should be at room temperature for easier mixing.
- If you want a denser cream, you can reduce the amount of whipped egg whites a bit.
Substitutions
- Raspberries can be replaced with other berries, such as blueberries or blackberries.
- If you don’t have a vanilla pod, use extract, but the flavor will be different.
Variations
- You can use a digestive biscuit base instead of Petit Beurre.
- Instead of raspberry jam, a quick sauce made from pureed fruit with a little sugar works too.
- For a different look, you can add some raspberry pieces directly into the cream, but I prefer to put them on top.
Serving Ideas
- They can be sliced and served with coffee or as a dessert after a lighter meal.
- For an extra touch of freshness, a few mint leaves can be added alongside.
- It pairs well with a fruit sauce or a spoonful of plain yogurt.
Frequently Asked Questions
1. What do I do if I don’t have a springform pan?
You can use any shallow pan, but cutting will be more difficult. It’s easier to remove slices from a springform pan.
2. Can I use only mascarpone or only ricotta?
Technically, yes, but the texture and taste will be different. The mix of the two provides a good balance between creaminess and lightness.
3. What do I do if the cream sinks after baking?
It’s normal for it to sink a little when cooling, especially without gelatin. It doesn’t affect the taste, just the appearance. Don’t bake it too long.
4. How do I prevent the cheesecake from cracking on top?
Don’t open the oven during baking and don’t bake it too long. If it still cracks, the jam and raspberries cover it.
5. Can I use frozen raspberries?
Yes, but it’s better to let them thaw and drain excess water before putting them on the cheesecake.
Nutritional Values
Approximately, a slice has about 350-400 kcal, most of which come from fats and carbohydrates (cookies, sugar, fatty cheeses, butter). Proteins come from ricotta, mascarpone, and eggs. The proportion would be about 50% fats, 40% carbohydrates, 10% proteins for a standard slice. These are rough estimates; values may vary depending on the exact ingredients.
Storage and Reheating
The cheesecake keeps in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. If there are leftovers, cover them well so they don’t absorb odors from the fridge. It does not freeze well; the texture of the cream changes after thawing.
The first time I made cheesecake at home, I started with a simple version and ended up experimenting with all sorts of combinations. This raspberry version has remained one of the most requested by my family, especially when it’s warm outside and I don’t feel like heavy desserts. The base is made from crushed cookies, the cream is with ricotta and mascarpone, and on top, I put a thin layer of jam and fresh raspberries.
Quick Info
Total time: about 3 hours (includes cooling in the fridge)
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 8 slices (depends on the pan)
Difficulty: easy to medium
Recipe type: dessert, suitable for occasions or weekends
Ingredients
1 package of Petit Beurre cookies (about 200 g)
1 package of soft butter (about 200 g)
1 box of ricotta (250 g)
1 box of mascarpone (250 g)
2 organic eggs
4 tablespoons of sugar
1 vanilla pod
200 g raspberries (fresh or frozen)
70 g raspberry jam
Preparation Method
1. The cookie base
I crush the cookies one by one, directly in their bag or in a bowl, using the bottom of a glass. They shouldn’t be fine powder, but rather evenly crumbled. I put the crushed cookies in a bowl and mix them well with the soft butter, directly with my hand – it’s easier this way than with a spoon.
2. Assembling the base
I line the bottom of a springform pan with the cookie and butter mixture, pressing it down to be as even as possible. I don’t complicate things, just make sure it’s well distributed over the entire surface. I put the pan in the fridge to firm up the base while I prepare the cream.
3. The cheese cream
I put ricotta, mascarpone, sugar, and egg yolks in a bowl. I mix everything until I get a smooth mixture. I split the vanilla pod lengthwise and scrape out the seeds, which I add to the cream. Separately, I whip the egg whites until stiff peaks form, then gently fold them in with bottom-up movements, so the cream remains fluffy.
4. Baking
I take the pan out of the fridge and pour the cream over the base. I level it with a spatula; it doesn’t need to be perfect. I place the pan in the preheated oven at 180°C, on the middle rack. The baking time is 20-25 minutes, until it gets a light golden color on top. I don’t let it dry out too much.
5. Cooling and decorating
I take the cheesecake out of the oven and let it cool at room temperature completely. Once it’s completely cooled, I lightly spread raspberry jam on top. I add the raspberries, preferably fresh, but frozen works too if I don’t have anything else. The cheesecake should be kept in the fridge for at least 2 hours before cutting; otherwise, it won’t slice well.
Why I make this recipe often
I like that it’s not hard to make, doesn’t require complicated techniques, and the ingredients are easy to find. It keeps well in the fridge, and the taste is balanced; it’s neither too sweet nor too heavy. The raspberries provide a nice contrast to the cheese cream. I can prepare it a day in advance if I have guests.
Tips and Variations
Tips
- Use plain Petit Beurre cookies, not flavored ones.
- The butter should be soft, not melted.
- Ricotta and mascarpone should be at room temperature for easier mixing.
- If you want a denser cream, you can reduce the amount of whipped egg whites a bit.
Substitutions
- Raspberries can be replaced with other berries, such as blueberries or blackberries.
- If you don’t have a vanilla pod, use extract, but the flavor will be different.
Variations
- You can use a digestive biscuit base instead of Petit Beurre.
- Instead of raspberry jam, a quick sauce made from pureed fruit with a little sugar works too.
- For a different look, you can add some raspberry pieces directly into the cream, but I prefer to put them on top.
Serving Ideas
- They can be sliced and served with coffee or as a dessert after a lighter meal.
- For an extra touch of freshness, a few mint leaves can be added alongside.
- It pairs well with a fruit sauce or a spoonful of plain yogurt.
Frequently Asked Questions
1. What do I do if I don’t have a springform pan?
You can use any shallow pan, but cutting will be more difficult. It’s easier to remove slices from a springform pan.
2. Can I use only mascarpone or only ricotta?
Technically, yes, but the texture and taste will be different. The mix of the two provides a good balance between creaminess and lightness.
3. What do I do if the cream sinks after baking?
It’s normal for it to sink a little when cooling, especially without gelatin. It doesn’t affect the taste, just the appearance. Don’t bake it too long.
4. How do I prevent the cheesecake from cracking on top?
Don’t open the oven during baking and don’t bake it too long. If it still cracks, the jam and raspberries cover it.
5. Can I use frozen raspberries?
Yes, but it’s better to let them thaw and drain excess water before putting them on the cheesecake.
Nutritional Values
Approximately, a slice has about 350-400 kcal, most of which come from fats and carbohydrates (cookies, sugar, fatty cheeses, butter). Proteins come from ricotta, mascarpone, and eggs. The proportion would be about 50% fats, 40% carbohydrates, 10% proteins for a standard slice. These are rough estimates; values may vary depending on the exact ingredients.
Storage and Reheating
The cheesecake keeps in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold or at room temperature. If there are leftovers, cover them well so they don’t absorb odors from the fridge. It does not freeze well; the texture of the cream changes after thawing.