Creamy raspberry cheesecake with a buttery biscuit crust and tangy raspberry sauce

This raspberry cheesecake is a luxurious and creamy dessert that combines the richness of cream cheese with the tartness of fresh raspberry sauce. The buttery biscuit crust adds a delicious crunch, while the velvety smooth cheesecake filling melts in your mouth. replaces the word nice with emptypped with a homemade raspberry sauce, this cheesecake is not only delicious but also visually stunning, making it a perfect choice for any special occasion.

Why you'll love this recipe:
You’ll love this raspberry cheesecake because it strikes the perfect balance between rich, creamy flavors and tangy raspberry notes. The cheesecake is baked to perfection, ensuring a smooth, creamy texture without any cracks. The combination of the buttery biscuit base, creamy cheesecake filling, and vibrant raspberry sauce creates a dessert that is both indulgent and refreshing. This recipe is perfect for those who want to impress their guests with a homemade dessert that looks and tastes like a gourmet dessert.

Perfect opportunity:
This raspberry cheesecake is perfect for any celebration, whether it's a birthday, a party, or a dinner party. Its elegant presentation and delicious flavor make it a standout dessert that's sure to impress. Cheesecake is also a great choice for more casual occasions when you want to treat yourself or your family to something special. Whether you're hosting a big event or just looking for a dessert to enjoy at home, this raspberry cheesecake is sure to please everyone and leave everyone wanting more.

Decorating tips:
For a beautiful presentation, drizzle a little raspberry sauce over each slice before serving. You can also garnish the cheesecake with fresh raspberries and a few mint leaves for a pop of color. If you want to add a touch of elegance, consider dusting the top of the cheesecake with a light sprinkle of icing sugar. For a more festive look, you can garnish the edges of the cheesecake with whipped cream and place a few whole raspberries on top.

Ingredients:

For the biscuit crust:

• 2 packets of digestive biscuits or any other similar biscuit
• 100 g unsalted butter, melted

For the cheesecake filling:

• 600 g cream cheese
• 1 cup granulated sugar
• 1 cup heavy cream (35% fat)
• 2 tablespoons all-purpose flour
• Zest of 1 lemon
• Juice of 1/2 lemon
• 3 large eggs (4 if small)
• 1 teaspoon vanilla extract (optional)

For the raspberry sauce:

• 300 g frozen raspberries
• 5 tablespoons granulated sugar
• A few drops of lemon juice
• 2 tablespoons cornstarch
• 1 cup of water

Instructions:

1. Prepare the biscuit crust:
   • Crush the biscuits in a food processor until finely ground. Transfer the crumbs to a bowl, add the melted butter and mix until the crumbs are evenly coated.
   • Line a 24cm springform pan with baking paper. Press the mixture firmly into the bottom of the pan using the back of a spoon or a flat-bottomed glass to create an even layer.
   • Preheat your oven to 375°F (190°C) and bake the crust for 10 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.

2. Prepare the cheesecake filling:
   • In a large bowl, combine cream cheese and granulated sugar. Use a spatula or whisk to mix until smooth and creamy.
   • Add the heavy cream, lemon juice, lemon zest, and vanilla extract (if using) to the mixture and continue mixing until well combined.
   • Gradually add the flour, making sure there are no lumps.
   • Add the eggs one at a time, mixing gently after each addition until the eggs are completely incorporated.
3. Bake the cheesecake:
   • Wrap the outside of the springform pan with foil to keep water out. Pour the cheese filling over the cooled cookie crust.
   • Place the springform pan in a larger baking dish and fill the dish with hot water until it comes halfway up the sides of the pan.
   • Bake in a preheated 320°F (160°C) oven for about 50 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
   • Once done, turn off the oven and leave the cheesecake inside with the oven door closed for 20 minutes.
   • After 20 minutes, open the oven door slightly and leave the cheesecake in the oven for another 20 minutes to cool gradually.
   • Remove the cheesecake from the oven and let it come to room temperature before refrigerating for at least 3 to 4 hours, or overnight.

4. Prepare the raspberry sauce:
   • In a small saucepan, combine frozen raspberries, granulated sugar and a few drops of lemon juice. Cook over low heat until raspberries begin to release their juice.
   • In a separate bowl, mix cornstarch with water to create a slurry. Add the slurry to the raspberry mixture and cook until thickened, stirring constantly.
   • Remove the sauce from the heat and let it cool to room temperature. Once cooled, pass the sauce through a fine sieve to remove the seeds.
5. Assemble the cheesecake:
   • Pour the cooled raspberry sauce over the cooled cheesecake, spreading it evenly with a spatula.
   • Refrigerate the cheesecake for an additional hour to allow the sauce to set.
6. Serve:
   • Cut the cheesecake into slices and serve cold. Garnish with fresh raspberries and mint leaves if desired.

Appreciate!

This raspberry cheesecake is a deliciously creamy and tangy dessert that is perfect for any special occasion. The combination of a buttery biscuit crust, creamy cheesecake filling and vibrant raspberry sauce creates an unforgettable treat.