Christmas Raspberry Cheesecake
A delicious desert
12/14/20242 min read
Ingredients:
For the crust
225 grams chocolate cookies , crushed
75 grams unsalted butter , melted
For the cream cheese layer:
600 grams (2 packages) Philadelphia cream cheese
1/2 cup Greek natural yogurt
400 grams frozen or fresh raspberries
200 grams granulated/ fine sugar
3 tbs cornstarch
1 tsp vanilla extract
3 large eggs
For decorating:
Chocolate chips for the Chocolate decoration
For the Crust:
First make the crumb crust by putting the cookies in a plastic bag, close the lid and crush it with a rolling pin. Then put the crumbs in a bowl and add the melted butter.
When mixed well with a fork spread the crumbs in a 8” baking pan with parchment paper on the bottom first and press evenly with your hand to make the bottom. Bake 180 degrees C for 10 minutes, remove from the oven and allow to cool until warm.
Turn down the heat to 140 degrees.
Put 1 inch of water in a larger dish and place in the oven. Later place the baking pan with cheesecake in the water bath to keep it from cracking.
The cream layer
In a saucepan, cook the raspberries on medium-high heat with occasional stirring until they have softened and released their juices.
Pass the raspberry mixture through a sieve, discard seeds and skins.
Return the raspberry juice to the saucepan and cook further over medium-high heat with frequent stirring until thickened to about ½ cup.
Remove from heat and allow to cool completely.
In a large bowl using a whisk, mix the cream cheese and yoghurt together until smooth.
Using the mixer add the sugar and cornstarch to the cream cheese mixture. Mix well until smooth.
Add the vanilla extract and the eggs one by one.
Add the cooled raspberry and mix well until evenly blended in– the mixture should be of an even pink colour.
Transfer the raspberry cheesecake filling into the slightly cooled cheesecake crust and smooth out the top.
Bake at 140ºC for 60-65 minutes.
Turn off the oven and open the door only a little letting the heat escape gradually. After 10 minutes open the oven door and keep the cheese cake in the oven until almost cooled.
Take it out of the water bath and let it cool.
Once cooled to room temperature, transfer the cheesecake into the fridge for at least 4 hours (or preferably overnight) before removing it from the baking pan. Wrap the cheesecake fully with cling wrap.
Christmas chocolate decoration
Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
Pipe Christmas shapes onto the parchment paper and allow to harden in a cool place overnight.
Once the chocolate has hardened, carefully remove chocolate decorations from paper and use to decorate your Christmas raspberry cheesecake.
Serve cold.