Imported from Instagram
Raspberry Cheesecake
A delicate baked cheesecake with a crust made from shortbread cookies, butter, and an egg. The filling of cream cheese, sour cream, sugar, and vanillin is slowly baked with hot water in the oven, and the finished dessert is decorated with fresh berries.
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Ingredients
- 70 г Butter (Melt)
- 300 г Shortbread cookies (The author used “Toplenoye moloko” cookies)
- 1 Egg for the crust
- 400 г Cream cheese (Mascarpone, Philadelphia, or Almette)
- 3 ст. л. Sour cream (At least 15% fat; the source specifies 3–4 tbsp)
- 2 Eggs for the filling (Add one at a time)
- 150 г Sugar
- Vanillin (To taste)
- Hot water (Pour into a container and place it on the bottom of the oven; the quantity is not specified)
- Fresh berries (For decoration; raspberries are mentioned in the video text, but the quantity is not specified)
Steps
- 1
About 30 minutes before starting, remove all the ingredients from the refrigerator so they can come to room temperature.
- 2
Grind the shortbread cookies in a blender, or place them in a bag and crush them with a rolling pin until fine crumbs form.
- 3
Add the melted butter and the egg for the crust to the crumbs. Rub and mix the mixture thoroughly.
- 4
Line an 18 cm springform pan with parchment paper or foil.
- 5
Transfer the crumbs to the pan and press them into an even layer, forming sides.
- 6
Bake the crust in an oven preheated to 160°C for 5–7 minutes. Remove and cool.
- 7
Place the cream cheese in a bowl. Add the sour cream, vanillin, and sugar, and gently mix first with a spatula.
- 8
Then mix with a hand mixer on low speed, adding the eggs for the filling one at a time. Do not beat too vigorously, so excess air does not get into the mixture.
- 9
Transfer the filling into the pan with the cooled crust and carefully smooth the top.
- 10
Gently shake the pan several times to release air bubbles.
- 11
Place a container of hot water on the bottom of the oven. This will help prevent cracks from forming during baking.
- 12
Bake the cheesecake at 100°C for 2–2.5 hours. The finished cheesecake should still jiggle slightly in the center.
- 13
Turn off the oven, open the door slightly, and leave the cheesecake inside for another 2 hours, avoiding a sudden change in temperature.
- 14
Cool the cheesecake completely, then refrigerate it for at least 6 hours; the author left it overnight.
- 15
Remove the cheesecake from the pan, decorate it with fresh berries, including raspberries, and serve.
Notes
The source does not specify the amount of water for the container. The temperature and duration are provided by the author; the cooling and refrigeration time is included in the total time. The recipe does not specify whether the pan should be covered or whether a water bath should be used directly; it only instructs placing a container of hot water on the bottom of the oven.
Nutrition per serving
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