Baked Cheesecake with Raspberries

A very simple dessert to prepare that will leave a big impression on everyone who tries it. The combination of a crisp base, rich cream, and tangy raspberries is excellent, and this recipe will quickly make its way into your collection of favorites.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Breadcrumbs, dried

  • 90 g Butter, unsalted

  • pieces Butter, unsalted

  • 600 g Cheese, creamy

  • 1 teaspoon Vanilla, extract, imitation

  • 2 piece Egg, fresh

  • 1 piece Egg, egg yolk, fresh

  • 175 g Sugar, white

  • 140 g Sour cream

  • 2 spoons Wheat flour, white, multi-purpose

Raspberry sauce

  • 300 g Raspberries

  • 1 spoon Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease the bottom of a round springform pan (20 cm in diameter) with butter and line it with baking paper. Melt the butter in a small bowl. Set aside and let it cool slightly.

  2. Finely grind the cookies in a food processor. Add the melted butter and mix well to form a uniform mixture. Pour half of the cookie mixture into the pan and press it firmly onto the bottom with your hands. Press the remaining mixture against the sides of the pan – almost to the top edge. Bake the cookie base in the preheated oven for 5 minutes. Remove from the oven and let it cool.

  3. In a bowl, use an electric mixer to beat the cream cheese until smooth. Add sugar, vanilla extract, eggs, egg yolk, and sour cream, mix on low speed until completely smooth and uniform, then fold in the flour.

  4. Pour the prepared mixture onto the cooled cookie base. Gently shake the pan to evenly distribute the mixture and smooth the top. Bake the cheesecake in the preheated oven for 40 minutes or until the top is nicely golden brown. Turn off the oven, leave the door slightly open, and let the baked cheesecake cool in the turned-off oven for 30 minutes. Then remove the cake from the oven, let it cool to room temperature, and refrigerate for several hours (preferably overnight).

  5. Set aside a few raspberries for decoration, place the rest in a small bowl. Sprinkle them with powdered sugar and heat over medium heat until completely softened. Strain the cooked raspberries through a fine sieve.

  6. Remove the cheesecake from the pan and place it on a nice plate or platter. Decorate the cake with the reserved raspberries. When serving, drizzle each slice with a few spoonfuls of the raspberry sauce.

Nutrition Information (Per 100g)

  • Calories: 345.3 kcal
  • Fat: 23.32 g
    • Saturated Fat: 12.79 g
  • Carbohydrates: 26.57 g
    • Sugars: 14.84 g
  • Protein: 5.8 g
  • Fiber: 0.71 g