Raspberry Cookie Cheesecake
Najat
Photo by Najat
This raspberry cheesecake is the ultimate dessert for anyone craving a blend of creamy, fruity, and rich flavors. With layers of velvety cheesecake, a hint of vanilla, and a swirl of homemade raspberry syrup, this treat is everything you want in a decadent dessert. The white chocolate ganache on top makes it all the more indulgent, while a crunchy base of Maria biscuits adds the perfect texture. If you’re a fan of cheesecakes or love raspberries, this easy raspberry cheesecake recipe is about to become your new favorite. Trust me, the effort is worth it, especially when that first creamy bite melts in your mouth!
Ingrediënten
RASPBERRY SYRUP
CHEESECAKE BATTER
FILLING
CREAM
GANACHE
GARNISH
Shop ingredients:
Tips
I used a 26 cm (10-inch) springform pan.
A few drops of lemon juice can enhance the tartness of the raspberry syrup.
Ensure the cream cheese and mascarpone are at room temperature before mixing. This helps create a smooth, creamy mixture without lumps.
Don’t overmix the cheesecake batter, especially after adding the eggs. Too much air can cause the cheesecake to rise during baking and then collapse.
Let the ganache cool slightly before pouring it over the cheesecake.
Patience is key. Let the cheesecake chill for at least one night in the fridge to develop flavor and firmness. Plan ahead!
For clean, sharp slices, dip a knife in hot water, wipe it, then cut. Repeat after each slice.
Stappenplan
Place the raspberries and sugar in a skillet over medium heat. Bring the mixture to a boil for 5-7 minutes, stirring regularly. Pour the raspberry mixture through a sieve into a bowl to remove the seeds, pressing firmly with a spatula or spoon. Place the raspberry syrup in a piping bag and set aside.
In a large bowl, mix the cream cheese, mascarpone, granulated sugar, and vanilla sugar for 1 minute. Sift in the cornstarch and mix for another minute. Set the mixer aside and use a spatula to fold in the eggs one at a time, gently folding each into the batter.
Place the cheesecake batter in a piping bag.
Line the bottom of a baking pan with parchment paper and add a layer of Maria biscuits. Pipe one-third of the cheesecake batter on top and smooth it out. Pipe some raspberry syrup over it. Add another layer of cookies and repeat with another third of the cheesecake batter, followed by more raspberry syrup (reserve some syrup for garnish). Finish with a final layer of cookies and the remaining cheesecake batter, smoothing the top.
Preheat the oven to 125°C (257°F). Bake the cheesecake for 60-65 minutes, until the sides are firm and the center slightly jiggles. Turn off the oven and let the cheesecake sit for 1 hour to prevent cracks.
Whip the heavy cream with the stabilizer and granulated sugar until firm. Place the whipped cream in a piping bag.
Spread the whipped cream evenly over the cheesecake.
Heat the heavy cream until almost boiling. Add the white chocolate and let it sit for 1 minute, then stir until smooth.
Pour the ganache over the cheesecake and drizzle some raspberry syrup on top. Use a toothpick to create a decorative pattern. Cover the cheesecake and let it set in the refrigerator, preferably overnight.
Slice the cheesecake into nice pieces and, if desired, garnish with whipped cream dollops and (freeze-dried) raspberries.
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