When I think of Raspberry Cheesecake, I instantly think of a refreshing, tasty, and light dessert that perfectly matches June’s season. It makes us dessert fans go crazy for it, and with it’s healthy components there’s no shame in it!
First, here is the list of the different ingredients you will need for the preparation of the cake
- 2 small lb or 500g fresh raspberries
- 1 lb or 200 g pink spoon biscuits, (like biscuits from Reims)
- 4 oz or 100g melted butter
- 2 oz or 50g caster sugar
- 2 lb or 600 g cream cheese (like Philadelphia)
- 3 small oz or 55 g whipping cream
- 1 scraped vanilla pod
- 3 Free range eggs
Now, here are the different steps you will have to follow to make this Raspberry Cheesecake
Start by crumbling the pink biscuits then mix them with the melted butter. Arrange the preparation at the bottom of a springform pan about 7 inch or 18 cm in diameter. Cover with fresh raspberries. (keep a few for decoration).
Mix the cream cheese, the powdered sugar, the whipping cream and the seeds of the vanilla pod in your food processor bowl. Add 1 egg yolk and 2 whole eggs. Mix well.
Then, gently pour this cream over the fresh raspberries. Bake for 1 hour 30 minutes at 120°C. At the end of this time, turn off the oven, open a bit your oven and let your cake rest for another hour.
When your cake is cold, put it in the fridge, covered until the next morning.
When serving, decorate if you like with a few fresh raspberries and a few rose petals from your garden!