A light summer classic that is rounded off with raspberries and becomes a light summer cake. An american cheesecake has its tricks but is basically very simple and perfect for your next meal prep. You can also simply leave out the raspberries or replace them with mango, strawberries or melon.
Raspberry cheesecake recipe
Stefie
6-8
20 minutes
Worldwide
Cakes
60-70 min
Ingredients
- 200 g lotus biscuits
- 100 g melted butter
For the filling:
- 600 g cream cheese
- 200 g sugar
- 200 ml whipped cream
- 3 eggs
- 1 tsp vanilla extract
- Juice and zest of half a lemon
- 200 g fresh or frozen raspberries
For the raspberry sauce (optional):
- 150 g fresh or frozen raspberries
- 50 g sugar
- Juice of half a lemon
Directions
Biscuit base: Finely crush the lotus biscuits and mix with melted butter.
Press the mixture into the base of a springform tin lined with baking paper and place in the fridge.
Filling: Mix the cream cheese and sugar with a mixxer until smooth - do not mix for too long
Add the eggs one at a time and mix well.
Mix the whipped cream and vanilla extract with the mixture for a good 5 minutes
Carefully fold in the fresh raspberries and lemon juice.
Pour the filling onto the prepared biscuit base, smooth out and cover with aluminium foil. Bake at 160°C (fan oven) for 60-70 minutes until the top is golden brown.
Turn off the oven after 60 minutes and let the cheesecake cool in the closed oven. Leave the door closed for at least 30-60 minutes to prevent cracks in the cake.
Raspberry sauce:
Boil 2/3 of the raspberries, sugar and lemon juice in a saucepan until a thick sauce is formed.
Leave to cool and carefully fold in the rest of the raspberries
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