Raspberry cheesecake
Description
Delicious baked treat for the whole family. A cheesecake recipe is simply impossible to resist. The richest version is cheesecake with cream, which can be substituted with milk or sour cream. It will still turn out very tasty. This is an American-style cheesecake, so no gelatin is used in the recipe. This cheesecake is baked.
Instructions
- 1
Step 1
Grind the cookies in a blender, then mix the crumbs with melted butter.
- 2
Step 2
Place a circle of parchment paper at the bottom of a 9-inch (22 cm) springform baking pan, add the cookie mixture with butter, press it down firmly, and refrigerate for 30 minutes.
- 3
Step 3
Place the eggs, sugar, grated lemon zest, cream cheese, cream, juice of half a lemon, and vanilla essence into the bowl of a mixer.
- 4
Step 4
Beat everything together until a smooth, homogeneous mixture is obtained.
- 5
Step 5
Take the cheesecake base from the refrigerator and pour half of the whipped mixture onto its surface.
- 6
Step 6
If desired, sprinkle 100 g of raspberries with 1 tablespoon of vanilla sugar (powder).
- 7
Step 7
Arrange the raspberries on the filling.
- 8
Step 8
Cover with the remaining cream cheese, place the cheesecake in an oven preheated to 160 degrees, and bake for an hour.
- 9
Step 9
Let the finished cheesecake cool in the baking pan, then refrigerate for 3 hours.
- 10
Step 10
Transfer the cheesecake to a serving plate, garnish with fresh raspberries, and serve.