Raspberry Cheesecake
I am a huge fan of cheesecake. There’s just something about the smooth creaminess of it that I can’t get enough of. Well I cracked the code on cheesecake and made this beautiful raspberry cheesecake with a biscoff cookie crust and raspberry syrup. I made this and brought it to a party and it disappeared the second dessert was brought out. It’s sure to be a great crowd pleaser.
Serves: 8
Time: 2.5 hours + set overnight
Ingredients
For the Crust:
1.25 cup Biscoff Cookie
1 tbsp Granulated Sugar
1 tsp Salt
1 stick Unsalted Butter
For the Cheesecake:
32 oz Cream Cheese
1 cup Granulated Sugar
4 Eggs
1 Egg Yolk
0.25 cup Heavy Cream
0.25 cup Mascarpone
2 tbsp Cornstarch
1.5 tsp Vanilla Extract
Pinch of salt
For the Raspberry Gel:
1 pack Fresh Raspberries
2 tbsp Granulated Sugar
Instructions
Starting with the crust, in a medium mixing bowl, add crushed biscoff cookie, sugar, salt, and melted unsalted butter. Mix well until the mixture becomes clumpy. Grease a springform pan with oil and add the cookie mixture. Using a cup, press the crust into a flat even surface. Place in a 350F oven for 8-10 minutes. Then remove and let it cool completely.
Then for the raspberry syrup, place the fresh raspberries and sugar in a blender and pulse blend until smooth. Sift the blended raspberries with a spoon through a strainer to remove the seeds. Be patients as this takes some time. Keep to the side.
And for the cheesecake, in a large mixing bowl, add softened cream cheese and granulated sugar and beat with a hand mixer for 2 minutes. Add the eggs and egg yolk one at a time beating each in as they are added. Once the eggs are full incorporated, add heavy cream, mascarpone, vanilla extract, cornstarch, and salt and beat until all are fully incorporated.
Then assembly by first covering the bottom and sides of the pan with foil so no water can get in and ruin the cheesecake. Pour the cheesecake batter onto the cooled cookie crust and let it set until even. Add dollops of the raspberry gel all over the cheesecake and using a chopstick or wooden skewer, drag the tip through the surface to create a nice swirl design. Place the cake in a large roasting dish and add boiling water around it until 1 inch up the side of the pan. Place in a 375F oven for 1.5 Hours. Then turn off the oven, open the door, and let it cool in the oven. Then cover in plastic wrap and place in the fridge to cool overnight
