New York style Raspberry Cheesecake
Sweet and tangy flavors combine beautifully to make one of the most iconic desserts ever - This New York style Raspberry Cheesecake is pure heaven in a bite!
Serving: 8
Ingredients
For the crust:
- 500 g / 18oz digestive cookies or graham crackers
- 85 g / 3oz melted butter
- pinch of fleur de sal
- spray cooking oil
For the cheesecake:
- 500 g / 18oz cream cheese
- 200 g / 7oz ricotta cheese
- 200 g / 7oz quark cheese
- 130 g / 4.7oz white sugar
- 70 g / 2.5oz brown sugar
- 1 vanilla pod, scraped
- 4 free-range eggs
- zest of 1 orange
- pinch of fleur de sal
For the raspberry sauce:
- 300 g frozen raspberries
- 75 ml / 2.5fl oz water
- 70 g / 2.3oz white sugar
- 2 teaspoon cornstarch
- 1 tablespoon of warm water
Instructions
- Preheat oven to 160C/ 320F.
- In a food processor, mix together cookies, butter and a pinch of salt, and pulse until finely crumbly.
- Spray with oil the bottom and sides of a 20cm/8-inch springform pan. Fold in the crust mixture onto the bottom and sides, and press firmly. Then refrigerate until ready to use.
- In a stand mixer, beat cream cheese, ricotta, and quark together with white and brown sugar until light and smooth. Beat in the eggs, one at the time, mixing until just combined. Then stir in the vanilla and orange zest and a pinch of salt.
- Wrap foil tightly around bottom and sides of the pan. Pour the filling evenly over the bottom of the pan.Then transfer the pan into a large roasting dish.
- Fill the roasting dish with boiling water, halfway through the springform pan.
- Bake for about 1h15m -1h30m or until the cheesecake reaches an internal temperature of 65C/150F, the edges are set and the center edges are set, and center jiggles slightly.
- Remove the springform pan from the water bath, remove foil and refrigerate the cheesecake for at least 5-7 hours or overnight.
- In the meantime, prepare the raspberry sauce: in a small sauce pan, fold in raspberry, sugar and water and bring to a gentle boil.
- In a small cup mix together cornstarch with the water, until dissolved. Stir into the raspberry mixture and boil over medium-low heat for an extra 4-5 minutes or until the mixture has thickened a bit.
- Allow to cool, then pour over the cheesecake and serve immediately.
- Store in an airtight container in the fridge for up to 3 days.
Notes
Make sure not to overmix the batter, mix only until just smooth.
Wrap your cake tin with a double layer o foil, to avoid any leaks when baking in the water bath.
To check whether the cheesecake is ready, use an instant-read thermometer and make sure the cheesecake inside reaches 65C/150°F.
Wrap your cake tin with a double layer o foil, to avoid any leaks when baking in the water bath.
To check whether the cheesecake is ready, use an instant-read thermometer and make sure the cheesecake inside reaches 65C/150°F.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.