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

  1. 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.

  1. Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.

  2. Pipe Christmas shapes onto the parchment paper and allow to harden in a cool place overnight.

  3. Once the chocolate has hardened, carefully remove chocolate decorations from paper and use to decorate your Christmas raspberry cheesecake.

    Serve cold.