Creamiest Raspberry Cheesecake
Part 5 of the Cheesecake Series
A luxuriously creamy baked cheesecake with a buttery cookie crust and vibrant raspberry topping that perfectly balances sweet and tart flavors.
Equipment
Ingredients
Crust
whole grain cookies (crushed)
130 g
butter cookies (crushed)
50 g
butter (melted)
85 g
Cream Filling
low-fat quark
500 g
quark 20%
250 g
Philadelphia double cream
195 g
eggs
2 pcs
sugar
190 g
heavy cream
120 ml
vanilla pudding powder
1 pack
sunflower oil
80 ml
milk
210 ml
Raspberry Topping
frozen raspberries (frozen)
200 g
frozen mixed berries (frozen)
100 g
water
100 ml
sugar
100 g
cornstarch
25 g
Instructions
Prepare the crust
Crush cookies and mix with melted butter, then press into springform pan.
Make the cream filling
Mix all filling ingredients until smooth, then pour over crust.
Bake the cheesecake
Bake at 170°C for 55-60 minutes with optional water bath method.
Cool the cheesecake
Rest in oven for 30 minutes with door slightly open, then refrigerate completely.
Prepare raspberry topping
Cook berries with sugar, add starch mixture, then blend and thicken.
Apply topping and chill
Pour warm topping over cheesecake and refrigerate for 4-5 hours.
Serve the cheesecake
Serve chilled for the best creamy texture and berry flavor.
Original recipe
Storage
Store covered in refrigerator. Can be frozen without topping for up to 1 month
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