Frambozen Cheesecake (Raspberry Cheesecake)
Ingredients:
For the crust:
200 g digestive biscuits or graham crackers
100 g of melted unsalted butter
1 tbsp sugar (optional)
For the cheesecake filling:
500 g cream cheese (at room temperature)
200 g sour cream or crème fraîche
150 g sugar
3 large eggs (at room temperature)
1 tsp vanilla extract
1 tablespoon of lemon juice
2 tbsp plain flour (for a smooth texture)
For the raspberry swirl:
150 g fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
For the optional topping:
Whipped cream
Fresh raspberries
Mint leaves
Instructions:
Prepare the crust:
Crush the biscuits into fine crumbs.
Mix with melted butter and sugar until combined.
Press the mixture firmly into the bottom of a 22–24 cm springform tin.
Bake at 180°C (350°F) for 10 minutes. Leave to cool.
Make the raspberry swirl.
In a small saucepan, heat the raspberries, sugar and lemon juice over a medium heat for 5–7 minutes.
Mash and stir continuously until the mixture has thickened, then strain to remove the seeds.
Leave to cool.
Prepare the cheesecake filling:
In a large bowl, beat the cream cheese until smooth.
Add the sugar, vanilla and lemon juice. Mix well.
Add the eggs one at a time, beating on a low speed after each addition.
Finally, mix in the sour cream and flour until just combined (don’t overmix).
Assemble
Pour half of the cheesecake mixture over the base.
Add small spoonfuls of raspberry sauce and gently swirl with a toothpick.
Add the remaining batter and repeat the swirl pattern on top.
Bake.
Bake at 160°C (320°F) for 50–60 minutes until the edges are set and the centre is still slightly wobbly.
Turn off the oven, open the door slightly, and leave to cool inside for 1 hour (this prevents cracking).
Refrigerate for at least 4 hours or overnight.
Decorate.
Top with whipped cream, fresh raspberries and mint leaves before serving.
Tips:
Use room-temperature ingredients to ensure a smooth filling.
If baking in a water bath, wrap the pan in foil to prevent leaks.
For variation, you can substitute raspberries with strawberries or blueberries.
