Raspberry cheesecake

🍰 Classic Cheesecake with Sour Cream and Raspberries (or Dark Chocolate Ganache)

A creamy and fragrant cheesecake, perfect for any occasion! The crunchy base of Digestive biscuits meets a rich filling of Philadelphia, cream, and yogurt, topped with a vanilla sour cream and fresh raspberries. And what if it's not the right season? No problem: you can replace them with a dark chocolate ganache. A recipe by Tempo di Ricette di Angela, easy to prepare and sure to be a hit 🍓🍫.

📝 Ingredients for a 22–24 cm pan

👉 FOR THE BASE:

• 300 g of Digestive biscuits (or other dry biscuits)
• 100 g of melted butter at room temperature
• A pinch of cinnamon (optional)

👉 FOR THE CREAM CHEESE FILLING:

• 700 g of fresh cheese type Philadelphia
• 200 g of granulated sugar
• 150 g of fresh cream not whipped
• 40 g of plain yogurt
• 4 eggs
• 1 teaspoon of cornstarch
• Grated lemon zest
• Vanilla seeds (or extract)

👉 FOR THE TOPPING:

• 200 g of sour cream
• 2 tablespoons of granulated sugar
• Vanilla to taste
• Fresh raspberries

👩‍🍳 Preparation:

1. Cookie base:

1. Blend the biscuits with melted butter (and cinnamon, if used) until you achieve a sandy mixture.
2. Pour the mixture into a springform pan.
3. Press well with your hands, first covering the sides and then the base.
4. Refrigerate until use.

2. Cream cheese:

1. Beat together: Philadelphia, yogurt, sugar, lemon zest, vanilla.
2. Add the eggs one at a time, then the cream and finally the cornstarch.
3. Pour the mixture into the cooled base.
4. Bake in a preheated oven at 170°C for about 1 hour.
5. Let cool, then place in the fridge for at least 3–4 hours.

3. Topping and decoration:

1. Mix the sour cream with sugar and vanilla, spread it on the cold cheesecake.
2. Add the fresh raspberries.
3. Remove the ring from the cake pan and serve.

🍫 Alternative topping (out of season):

Chocolate ganache:

• 150 g of fresh cream
• 100 g of dark chocolate

1. Bring the cream almost to a boil, pour it over the chopped chocolate.
2. Mix until you achieve a smooth cream.
3. Let cool slightly and pour over the cheesecake instead of sour cream and raspberries.

📚 Recipe from Tempo di Ricette di Angela
📷 The images of the dishes are purely indicative and do not necessarily correspond exactly to the recipe.