Tuesday, December 13, 2011

Raspberry Cheesecake with a Twist

Craving for home made cheese cake with speculoos fillings? This recipe is perfect for you. 

Recipe/photo by Marianna 

Raspberry cheesecake with a twist (recipe for a 20cm diameter round cake mould)
200gr speculoos spread
25gr butter, melted
100gr sugar
Vanilla essence or pod
2 eggs
450gr cream cheese
100gr soured cream (in France, look for ‘crème fraiche’)
200gr raspberries + a handful for decoration
Raspberry coulis (optional)
Icing sugar (optional)


Preheat oven to th4/160C/350F.
Butter the sides of the cake mould, and line the bottom with parchment paper. Put in the speculoos spread and mix with the butter as to form a dough. Place this dough on the bottom of the mould, smoothing it out with your hand or the bottom of a cup. Bake for 10 mins, remove and set aside. In the meantime, mix the sugar, vanilla, and eggs and mix briefly (you don’t want too much air). Add the cream cheese and soured cream, mix at low speed until texture is creamy with no lumps. Throw in the raspberries and stir gently with a spatula. Transfer to mould and bake for 50 mins. At the end of baking time, turn oven off and leave cheesecake inside the oven for 30 mins. Remove, let cool and place in fridge overnight. Decorate with fresh raspberries, coulis and icing sugar, enjoy!

P.S: do NOT use frozen raspberries for inside the cheesecake. It will release water and you will have a soggy texture

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