A few days ago was my birthday and I was thinking make a cake despite the confinement (we always celebrate them here with the twins and my hubby) but at the end I decided by a cheescake because I always liked and it's been a long time since I made one.
This was with lemon and ricotta cream and raspberries that is made like a jam. I love how it looks, I must say it lasted only until breakfast.
I use frozen raspberries and was fine !
I send you hugs and love in this difficult time.
Thank you for coming
Adapted from : Confessions of a Baking Queen
1 package (12 onzas) 340 grams Vanilla cookies or lemon oreos
1/2 cup butter melted
1/2 cup of water
1 tablespoon cornstarch
300 grams (12 oz) fresh or frozen raspberries
2 tablespoons granulated sugar
12 onzas (about 300 grams) cream cheese
completely softened to room temperature
150 grams granulated sugar
3 tablespoonns heavy cream
1 plain greek yogurt (150 grams)
zest of two medium lemons
juice of 2 medium lemons (1/3 cup)
3 large eggs room temperature
Grease an springform pan (8-9 inch)( 20 cm.)
and set aside.
Preheat oven to 350°F (180°C).
In a small bowl combine crushed cookies and
Press into bottom and slightly up upsides of prepared pan . Place in fridge while you make the cheescake.
In a medium saucepan, make the raspberry sauce by combining the sugar, cornstarch and water. Bring to boil and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
In the bowl of an electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, greek yogurt, lemon zest, and lemon juice mixing until fully combined.
Add in eggs one at a time. You should have a creamy batter with no lumps.
Pour the batter into prepared pan, place dollops of raspberry puree and use a knife to swril the dollops into the cheescake batter.
Place the springform pan in a roasting pan and fill roasting pan with hot water halfaway up the sides of the cake pan. This prevents any water from getting in the cheesecake and you dont have to wrap everything with foil.
Bake about 50 minutes until the middle of the cheescake should jiggle just a little bit (bake a little longer if you need)
Turn oven off and let cool in the oven for 40 minutes then take oit of roasting pan and wrap if you like with plastic wrap.
Let sit in the fridge overnight.
The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheescake.
Cheesecake de limón y frambuesa