Raspberry Cheesecake

by Editorial Staff

Cheesecake is traditionally made from cream cheese on a shortbread crust, this time I used raspberry puree for filling the pie.

Ingredients

  • Cream cheese (softened) – 500 g
  • Sour cream – 240 g
  • Shortbread cookies (crumbled) – 1.75 cups
  • Almonds or walnuts (chopped) – 0.25 cups
  • Sugar – 1 glass + 1 tbsp
  • Spices for baking (cinnamon, ground ginger, allspice) – 0.5 teaspoon.
  • Butter (melted) – 100 g
  • Flour – 2 tbsp
  • Vanilla extract – 1 teaspoon
  • Eggs (slightly beaten) – 3 pcs.
  • Raspberry puree – 1 glass

Directions

  1. Turn on the oven to preheat to 180 degrees.
  2. In a bowl, combine crumbled cookies, 1 tablespoon sugar, nuts, spices (optional), and melted butter, mix well.
  3. Put this mass in a heat-resistant mold with a diameter of 22 cm and tamp with a spoon, forming a cake with sides 3 cm high. Set the mold aside.
  4. Prepare the filling. Combine cream cheese, sour cream, 1 glass of sugar, flour, and vanilla in a large bowl, beat with a mixer at low speed.
  5. Add eggs, mix well again.
  6. Put the cheese filling in the prepared crust, pour raspberry puree on top, make stains with a knife. Place the mold in a preheated oven for 40-50 minutes.
  7. Remove the raspberry cheesecake from the oven, let it cool at room temperature in a mold for 15 minutes. Then draw a knife along the sides, let the cake cool for another 30 minutes. Then carefully remove the sides and bottom, leave the cheesecake on the wire rack until completely cooled, then refrigerate for 4 hours.

Bon Appetit!

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