Raspberry Cheesecake: A creamy treat with a fruity twist in a classic 21×12 baking dish

Discover the rich, velvety texture of this raspberry cheesecake, a perfect blend of creamy cheese and vibrant raspberries. Made with balanced sweetness and a hint of vanilla, each slice delivers a refreshing taste that complements the creamy filling, making it an irresistible treat for cheesecake lovers.

Why you'll love it:

• Creamy texture: Using low-fat or semi-skim cheese creates a lighter but still creamy base.
• Natural softness: Sweetened with erythritol, this cheesecake offers a guilt-free indulgence that is just as delicious.
• Raspberry Chips: Frozen raspberries add a tangy contrast to the sweet and creamy filling, enhancing each bite with fruity flavors.

Perfect occasion: This raspberry cheesecake is perfect for summer get-togethers, birthday parties, or as a special treat during the holiday season. Its elegant appearance and refreshing taste make it ideal for any dessert table.

Decorating Tips:

• Improved presentation: replaces the word nice with emptyp the cheesecake with fresh raspberries and a light dusting of powdered sugar for a beautiful and appetizing look.
• Serve brilliantly: Serve each slice with a dollop of whipped cream or a drizzle of raspberry sauce to enhance the flavor and presentation.

Ingredients:

• Mixture of cheeses:
  • 3 eggs
  • 500 g low-fat or semi-skimmed white cheese
  • 1 sachet of sugar-free vanilla pudding mix
  • 3 large tablespoons erythritol or other sweetener (adjust sweetness to taste)
  • 50 ml heavy cream (30% fat)

• Additional:
  • 100 g frozen raspberries, lightly sprinkled with potato starch

Directions:

1. Prepare the filling:
   • In a large bowl, combine eggs, cream cheese, vanilla pudding mix, erythritol and heavy cream.
   • Blend the mixture until smooth. Taste and adjust sweetness with more erythritol if necessary.

2. Assemble the cheesecake:
   • Pour the cheese mixture into a 21×12 cm baking dish lined with parchment paper.
   • Spread the raspberries evenly on top.

3. Pastry shop:
   • Bake at 170°C (338°F) for about 50 minutes or until the top is lightly browned and a wooden stick inserted in the center comes out clean.
   • Leave to cool in the turned off oven.

4. The finishing touch:
   • Once cooled, spread a layer of white chocolate protein cream on top for an extra layer of decadence.

Enjoy this delicious Raspberry Cheesecake, a luscious treat that combines the elegance of creamy cheesecake with the zesty punch of raspberries, perfect for any occasion!