Cheesecake with Raspberry Puree

When youre preparing a garden party in the summer heat, celebrating a birthday, or simply craving a good summer dessert, cheesecake with raspberries is definitely a great choice. The preparation is very quick and easy, and the best part is that the oven stays cool, as you only need a good refrigerator to make this cake.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 250 g Breadcrumbs, dried

  • 120 g Butter, unsalted

Cream

  • 450 g Cheese, creamy

  • 3 spoons Powdered sugar

  • 0.5 spoons Vanilla, extract, imitation

  • 600 ml Sweet cream

  • pieces Raspberries

Raspberry puree

  • 500 g Raspberries

  • pieces Juice, lemon

  • 150 g Sugar, white

Steps

  1. In a small pot, slowly melt the butter over low heat. Remove the pot from the heat and let the butter cool slightly. In an electric grinder, finely grind the cookies. Transfer the ground cookies to a bowl, add the cooled melted butter, and knead the ingredients well with clean hands.

  2. Line the bottom of a round cake pan with a removable bottom (25 cm in diameter) with parchment paper, then grease it with butter. Spread the cookie mixture evenly over the bottom and press it firmly with your palm to create a nice cookie base. Store the pan in the refrigerator.

  3. Sort the raspberries, rinse them under running water if necessary, and drain well. Place them in a pot, sprinkle with sugar, and pour in the lemon juice. Place the pot on the stove and slowly bring the raspberries to a boil over moderate heat. Stir occasionally to prevent the sugar from burning. Once it boils, reduce the heat and simmer the raspberries for 15 to 20 minutes until they completely break down and form a slightly thicker raspberry mixture. Strain the mixture through a fine sieve to obtain a smooth raspberry puree. Let the fruit puree cool.

  4. Mix the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. In another bowl, whip the sweet cream with an electric mixer until stiff. Gently and slowly fold the whipped cream into the cream cheese mixture in two or three additions using a hand whisk.

  5. Take the cake pan out of the refrigerator and spread a 2 cm thick layer of cream over the cookie base. Drizzle a little cooled raspberry puree over the cream with a spoon. Repeat the process until all the cream is used. Decorate the top layer of cream with raspberry puree. Store the prepared cake in the refrigerator for at least two hours to cool and set.

  6. Carefully remove the cooled cake from the pan and serve on a nice plate or platter. Optionally, garnish with fresh raspberries before serving.

Nutrition Information (Per 100g)

  • Calories: 289.07 kcal
  • Fat: 17.43 g
    • Saturated Fat: 9.85 g
  • Carbohydrates: 28.41 g
    • Sugars: 14.97 g
  • Protein: 3.93 g
  • Fiber: 2.66 g

Advice

The cream can be further stabilized by adding gelatin (1.5 sheets or half a packet) or by using cream stabilizer for the whipped cream.