Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 25 min
Yield: 8-10
Cuisine: European
Ingredients: For The Base:; 150g digestive biscuits, finely crushed; 75g butter, melted; For The Filling:; 300g cream cheese; 125g caster sugar; Finely grated zest of ½ lemon; 150ml double cream; 3 gelatine leaves; 300g raspberries; 1 tbsp lemon juice; 1 egg white; For The Raspberry Sauce:; 250g fresh or frozen raspberries; 50g caster sugar; 2tsp lemon juice; Extra raspberries for decoration; You Will Need:; A 20cm spring-form tin, base lined with baking parchment

written by Michelle Nortje November 19, 2018

For a light, summery dessert, this raspberry cheesecake is the perfect choice! It’s best made the night before as it needs at least 6 hours to set before you dish it up. You have to be patient with it, which is why it’s best if you make it the night before – so you’re not tempted to dig in before it’s ready.

Raspberry Cheesecake

Serves: 8-10 Prep Time: 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For The Base:
150g digestive biscuits, finely crushed
75g butter, melted
For The Filling:
300g cream cheese
125g caster sugar
Finely grated zest of ½ lemon
150ml double cream
3 gelatine leaves
300g raspberries
1 tbsp lemon juice
1 egg white
For The Raspberry Sauce:
250g fresh or frozen raspberries
50g caster sugar
2tsp lemon juice
Extra raspberries for decoration
You Will Need:
A 20cm spring-form tin, base lined with baking parchment

Instructions

For the base, place the biscuits and butter in a bowl, stir well then press into the base of the tin. Chill whilst you make the filling.
Place the cream cheese, sugar and lemon zest in a large bowl and beat well until smooth. Soak the gelatine leaves in a bowl of cold water to soften. Place half the double cream in a saucepan and bring just up to a boil, remove from the heat. Squeeze the excess water from the gelatine leaves and add to the hot cream, swirl the pan around until the gelatine is dissolved.
Place the raspberries and lemon juice in a bowl and lightly crush them with the back of a fork. Slowly add the gelatine mixture to the cream cheese mixture, beating well, then add the remaining cream. Stir the raspberries into the cream cheese mixture.
Beat the egg white until stiff and fold into the cream cheese mixture, making sure it is thoroughly combined. Pour the filling over the biscuit base, level the top and chill for a minimum of 6 hours or overnight.
For the sauce, place the raspberries, caster sugar and lemon juice in a saucepan and heat gently until the sugar has dissolved and the fruit has burst with juice. Press the mixture through a fine sieve to remove the seeds. Set aside until cold
To serve the cheesecake, run a round bladed knife around the outside of the cheesecake and remove from the tin. Slice and serve with extra raspberries and the raspberry sauce. The cheesecake will keep for 3 days, covered in the fridge.
TOP TIP: To cut a cheesecake into neat, clean slices, run a knife under hot water, dry and then slice. Strawberries also work well in this recipe.

cheesecake recipe raspberry cheesecake

Michelle Nortje

Passionate digital editor, social media manager and journalist. She gets excited about new trends in the digital industry and as a career-obsessed young woman, she is always ready to learn something new. To take a break from digital, she loves reading hard copy books and magazines. If she’s not working, you’ll find her in a yoga class or running a half marathon. And afterwards with a glass of champagne, of course.