Creamy Cheesecake with Raspberry Mirror
Cake
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
45 Min
Description
This cheesecake is a poem! I love making it because it's so creamy and the raspberry sauce adds a fruity note. The preparation is a bit more complex, but it's really worth it. The cake is perfect for birthdays or just for Sunday coffee. I always use curd with a slightly higher fat content, then it becomes particularly juicy. And if you like, you can use a few more fresh berries for decoration. An absolute highlight!
Ingredients (14 ingredients)
-
100 g Butter
-
230 g Oat biscuits
-
1 piece Vanilla bean
-
4 piece Eggs
-
500 g Curd (20% fat)
-
350 g Cream cheese (double cream level)
-
200 g Whipping cream
-
1 Pck. Vanilla sugar
-
150 g Sugar
-
50 g Cornstarch
-
0.5 tsp Salt
-
1 piece Lime
-
250 g Raspberries
-
1 tbsp Powdered sugar
Preparation (10 steps)
Melt butter
Put 100 g butter into the mixing bowl and melt for 3 min./50°C/speed 1.
Chop oat biscuits
Put 230 g oat biscuits into the mixing bowl and chop for 10 sec./speed 8. Add melted butter and mix for 10 sec./speed 4.
Prepare biscuit base
Line a springform pan (26 cm) with baking paper. Put the biscuit crumb mixture in it, spread evenly on the bottom and press down firmly. Briefly chill.
Scrape out vanilla pulp
Halve vanilla bean lengthwise and scrape out the pulp. Set aside.
Prepare curd mixture
Put 4 egg yolks, 500 g curd, 350 g cream cheese, 200 g whipping cream, vanilla pulp, 1 pack. vanilla sugar, 150 g sugar and 50 g cornstarch into the mixing bowl and stir for 30 sec./speed 4.
Whisk egg whites
Put 4 egg whites and 0.5 tsp salt into the mixing bowl. Insert butterfly and whisk for 3 min./speed 3.5 until stiff. Remove butterfly.
Fold in egg whites
Carefully fold the egg whites into the curd mixture with a spatula.
Bake cheesecake
Pour mixture into the springform pan and bake in a preheated oven (180 °C top/bottom heat) for approx. 60 minutes. If necessary, cover after half the time so that the cake does not become too dark. The cheesecake may still be soft in the middle, it will only become really firm when it cools down.
Prepare raspberry sauce
Wash lime, grate zest and squeeze out the juice. Put 80 g raspberries, 1 tbsp lime juice and 1 tbsp powdered sugar into the mixing bowl and purée for 20 sec./speed 8.
Serve cheesecake
Serve the cheesecake with raspberry sauce, remaining raspberries and lime zest.
Finished cooking? Great! 🎉
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Created by
Katharina Martin
2
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk
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