New York Style Raspberry Cheesecake
This New York Style Raspberry Cheesecake is a show-stopping dessert with a smooth, creamy filling and vibrant raspberry sauce!
Servings: 8 servings
Ingredients
For the Crust:
- 500 g digestive cookies or graham crackers for a buttery, crunchy base
- 85 g melted butter to bind the crust together
- 1 pinch fleur de sel enhances the flavors
For the Filling:
- 500 g cream cheese the star of the filling
- 200 g ricotta cheese adds creaminess
- 200 g quark cheese for a light texture
- 130 g white sugar sweetens the filling
- 70 g brown sugar adds depth of flavor
- 1 unit vanilla pod scraped
- 4 unit free-range eggs binds the filling
- 1 unit zest of orange brightens the flavor profile
For the Raspberry Sauce:
- 300 g frozen raspberries for a fruity topping
- 75 ml water to create the raspberry sauce
- 70 g white sugar sweetens the raspberry sauce
- 2 teaspoons cornstarch thickens the sauce
- 1 tablespoon warm water activates the cornstarch
Instructions
Step 1: Prepare the Crust
- Preheat 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.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Small Saucepan
- Measuring cups and spoons
- Baking Sheet
Notes
- Ensure all dairy ingredients are at room temperature for a smoother filling.
- Avoid overbaking to prevent cracks; the cheesecake should have a slight jiggle in the center.
- Increase the amount of digestive cookies for a thicker crust if desired.
- Garnish with fresh raspberries or a sprig of mint for a touch of elegance.