Raspberry cheesecake with Raspberry sauce
Cheesecake pairs very well with the raspberry sauce and fresh raspberries.
baked, fresh raspberries, simple, vegetarian
220 g/ 7 oz
550 g / 20 oz
133 g / 4,5 oz
fresh or frozen
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.
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