Cheesecake pairs very well with the raspberry sauce and fresh raspberries. This raspberry cheesecake has fresh and creamy flavor, it is low sugar recipe, but it is definitely delicious and moist!
How to bake cheesecake
To my mind best option is to cook it in the warm water bath covered in foil. This way the cheesecake will stay moist, the edges will not brown and it won’t fall or crack in the middle. By the way, you need to mix the filling on a slow speed, so that you don’t get bubbles in it. And also I like to give it few knocks before baking. It will be moist if you bake your cheesecake until it is just set, then switch the oven, open the door and let it cool like that. After it cooled, remove the foil and leave it to cool for room temperature for about 30 minutes. Then the cheesecake goes in the fridge for a few hours or overnight.
Don’t forget to run the knife around the edges of the cheesecake, to loosen it before opening the spring form pan.
Only then you can finally decorate it with more raspberries and sauce. I know it’s a lot of instructions, but you need to have beautiful, moist, unbroken cheesecake, don’t you?
Red looks perfect on white. And raspberry sauce with cheesecake is so good! This easy raspberry sauce recipe will be great for topping yogurt, ice cream or any other cake. I didn’t use much sugar, as I prefer fresh natural raspberry taste. By the way, I used fresh raspberries for the recipe, but you can make it with frozen berries too. But don’t cook it too long, so that you get fresh sauce that still has vitamins!
The base of the raspberry cheesecake
I used cookies with raisins, so that raisins help to glue together the base. But it’s optional, you can use regular cookies, or chocolate cookies too. Also I like to use thick Greek yogurt instead of melted butter, and it works well!
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Cheesecake pairs very well with the raspberry sauce and fresh raspberries.
- 220 g/ 7 oz cookies with raisins
- 3 tsp cocoa powder high quality
- 3 tbsp thick Greek yogurt
- 550 g / 20 oz cream cheese
- 2 eggs big size
- 2 tbsp flour
- 133 g / 4,5 oz raspberries fresh or frozen
- 3 tsp sugar
- 1 cup raspberries fresh
- 1 tsp dark chocolate
Preheat the oven to 350 F / 180 C.
For the crust, process cookies until fine crumbs. Add cocoa powder and mix together. Add yogurt to the crumbs and mix until the mixture reminds wet sand. Add more yogurt if needed.
Press crumbs into prepared spring-form pan. Bake the base for about 8 min.
For the filling, on the slow speed beat cream cheese, add eggs 1 at a time. Then add flour.
Pour cheesecake filling on the base of the cake. Give it a few knocks to let out air bubbles. Wrap the spring-form pan with foil and put it in the large pan, filled with hot water.
Bake about 45-55 min until just set. Then slightly open oven door and leave it to cool for 30 min, then cool it 30 min more at room temperature. Leave it in fridge for few hours or overnight.
For the raspberry sauce, heat raspberries with sugar in a pan until it starts to release the juice. Stir well. Cook about 5 min on a low temperature.
Sieve the sauce and let it cool in the fridge.
Decorate the cheesecake with fresh raspberries and grated dark chocolate. Pour the sauce over the raspberries. Serve cheesecake slices with more raspberry sauce on top.