New York Style Raspberry Cheesecake

When it comes to dessert, few things can compete with the creamy, dreamy texture of a New York Style Raspberry Cheesecake. This iconic dessert is rich, decadent, and the perfect balance of sweet and tangy, thanks to the luscious raspberries that adorn its surface. While traditional cheesecakes are often made with just cream cheese, this recipe elevates the classic with the addition of ricotta and quark cheeses, creating a supremely smooth and velvety filling. With a crumbly digestive biscuit crust and a swirl of vibrant raspberry sauce, this cheesecake is not just a treat; it’s an event. Let’s dive into the details of how to create this show-stopping dessert!

What Sets This Recipe Apart

The beauty of New York Style Raspberry Cheesecake lies not only in its taste but also in its texture. The combination of cream cheese, ricotta, and quark results in an incredibly rich yet light filling. The addition of fresh orange zest adds a refreshing brightness that complements the tartness of the raspberries. Moreover, using both white and brown sugars contributes to a depth of flavor that makes each bite a delightful surprise. This cheesecake is perfect for special occasions or as a comforting dessert when you need a little indulgence.

What Goes Into New York Style Raspberry Cheesecake

To create this delightful dessert, gather the following ingredients:

• 500g/18oz digestive cookies or graham crackers – for a buttery, crunchy base
• 85g/3oz melted butter – to bind the crust together
• A pinch of fleur de sel – enhances the flavors
• 500g/18oz cream cheese – the star of the filling
• 200g/7oz ricotta cheese – adds creaminess
• 200g/7oz quark cheese – for a light texture
• 130g/4.7oz white sugar – sweetens the filling
• 70g/2.5oz brown sugar – adds depth of flavor
• 1 vanilla pod, scraped – for a warm, aromatic flavor
• 4 free-range eggs – binds the filling
• Zest of 1 orange – brightens the flavor profile
• 300g frozen raspberries – for a fruity topping
• 75ml/2.5fl oz water – to create the raspberry sauce
• 70g/2.3oz white sugar – sweetens the raspberry sauce
• 2 teaspoons cornstarch – thickens the sauce
• 1 tablespoon of warm water – activates the cornstarch

Equipment at a Glance

To make your New York Style Raspberry Cheesecake, you will need:

• 9-inch springform pan – for easy removal of the cheesecake
• Mixing bowls – for combining ingredients
• Electric mixer – for a smooth filling
• Rubber spatula – for scraping down the sides of the bowl
• Small saucepan – to prepare the raspberry sauce
• Measuring cups and spoons – for accurate ingredient quantities
• Baking sheet – to catch any drips from the springform pan

New York Style Raspberry Cheesecake: How It’s Done

Step 1: Prepare the Crust

Start by preheating your oven to 180°C (350°F). In a mixing bowl, combine the crushed digestive cookies or graham crackers with the melted butter and a pinch of fleur de sel. Mix until the crumbs are well coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Filling

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add in the ricotta and quark cheese, mixing until combined and creamy. Gradually add in the white and brown sugars, scraping down the sides of the bowl as needed. Incorporate the scraped vanilla pod and mix until well blended.

Step 3: Add the Eggs

Add in the eggs, one at a time, mixing well after each addition. Finally, stir in the orange zest and a pinch of fleur de sel. Your filling should be silky and smooth, ready to be poured over the cooled crust.

Step 4: Bake the Cheesecake

Pour the filling over the crust in the springform pan. Bake in the preheated oven for 50-60 minutes at 180°C (350°F), or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually in the oven for about an hour. This helps prevent cracking.

Step 5: Prepare the Raspberry Sauce

While the cheesecake is cooling, prepare the raspberry sauce. In a small saucepan, combine the frozen raspberries, 75ml of water, and 70g of white sugar. Bring to a gentle simmer over medium heat, stirring occasionally. In a small bowl, mix the cornstarch with 1 tablespoon of warm water to create a slurry. Once the raspberry mixture is simmering, add the cornstarch slurry and stir well, allowing the sauce to thicken. Remove from heat and let it cool.

Step 6: Assemble and Chill

Once the cheesecake is cooled, carefully remove it from the springform pan. Pour the raspberry sauce over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

No-Store Runs Needed

This New York Style Raspberry Cheesecake can be made with ingredients you likely have on hand or can easily find in your pantry:

• Digestive cookies or graham crackers – a common snack or dessert base
• Butter – a staple in most kitchens
• Frozen raspberries – perfect for when fresh fruit isn’t available
• Eggs – a versatile ingredient that adds richness
• Grocery store staples like sugar and cornstarch

Notes from the Test Kitchen

When crafting your New York Style Raspberry Cheesecake, consider the following tips:

• For a smoother filling, make sure all your dairy ingredients are at room temperature before mixing.
• To avoid cracks on the surface of the cheesecake, ensure you don’t overbake it. It should still have a slight jiggle in the center when you take it out.
• If you prefer a thicker crust, feel free to increase the amount of digestive cookies or graham crackers.
• For a touch of elegance, consider garnishing with fresh raspberries or a sprig of mint before serving.

Save It for Later

This New York Style Raspberry Cheesecake keeps well in the refrigerator, making it perfect for meal prep or special occasions. Here’s how to store it:

• Wrap the cheesecake tightly with plastic wrap to prevent it from absorbing odors.
• It can be stored in the refrigerator for up to 5 days.
• For longer storage, slice individual pieces and freeze them. They can last up to 3 months in the freezer.
• To thaw, simply leave it in the refrigerator overnight before enjoying.

FAQ

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used! Just be sure to adjust the cooking time for the sauce as needed, as fresh raspberries may break down quicker.

What can I substitute for quark cheese?

If you can’t find quark cheese, you can substitute it with more ricotta or cream cheese. Greek yogurt can also be a good alternative for a lighter texture.

How do I prevent the cheesecake from cracking?

To prevent cracks, allow the cheesecake to cool slowly in the oven with the door slightly ajar. Additionally, avoid overmixing the filling and don’t overbake.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two ahead of time, making it a great option for parties or family gatherings.

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The Last Word

New York Style Raspberry Cheesecake is a dessert that never fails to impress. With its rich and creamy filling, buttery crust, and vibrant raspberry sauce, it’s the perfect sweet ending to any meal. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to become a favorite in your baking repertoire. The combination of flavors and textures creates a delightful experience that will keep you coming back for more. So, roll up your sleeves, gather your ingredients, and get ready to whip up a cheesecake that’s as beautiful as it is delicious.