Raspberry cheesecake
A summer treat 😉
Hi everyone, going into the weekend I think this is a good time to finally share this recipe!
Right now this is the very first recipe posted on just-simplicity, and let me tell you that this is a delicious one. This page is a guilty free-zone. You will find healthy recipes or just recipes where the calories just don’t count.
The raspberry cheesecake is a delicious summer dessert that truly melts on the tongue. It’s light, fresh, creamy and oh so yummy. If you want to know the benefits of raspberries (not in a cheesecake) see my post “Passion tastes like raspberries on a summer afternoon”.
Moving on to this recipe!
Ingredients
- 1 pack of biscoff cookies
- 15ml of milk
- 600g cream cheese (I use Philadelphia)
- 70g granulated sugar
- 16g vanilla sugar
- Pinch of salt
- 3 eggs
- Teaspoon of vanilla extract
- 125ml heavy cream or sour cream
- Lemon zest (to your liking)
- Raspberries
Instructions
Mix the cream cheese for 1 minute until smooth.
Add the sugar, vanilla sugar and a pinch of salt. Mix for 3 to 4 minutes.
Incorporate the eggs one by one on a low mixing mode. Make sur to not over stir the eggs in the batter.
Add the heavy cream or sour cream into the batter and mix it with a spatula.
Now you can add the vanilla extract and lemon zest into the batter and mix slowly.
Set a side a few raspberries for decoration and coat the remaining ones with a tablespoon of cornstarch and mix into the batter.
Add the batter into the baking mold and put it in a preheated oven off 150 degrees for about 50-60 minutes
When finished let it completely cool down in the oven for about an hour
Get the cheesecake out of the oven, and make sur to let it cool down at room temperature before putting it into the cooler.
Next decorate it with raspberry coulis – you can make it yourself or buy it.
Decorate it with some red fruit to your liking.
TIPS 🙂
- If you want to make mini cheesecakes bake them for about 18-25minutes
- Every oven is different so keep an eye on it
- You can leave out the lemon zest for a stronger cream cheese flavor
ENJOY
~Hada Mina
