Baked Raspberry Crumble Cheesecake | Epitome of Taste
The perfect summer dessert! A layer of buttery crust, rich & velvety cheesecake studded with tangy juicy raspberries, and topped with a crunchy crumble topping. This creamy & dense raspberry crumble cheesecake will become your instant favourite!
Servings: 10 Slices
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INGREDIENTS
CRUST & CRUMBLE
▪︎140g flour
▪︎ 30g almond meal
▪︎ 1/2 tsp baking powder
▪︎ 1/4 tsp salt
▪︎ 105g butter, room temperature
▪︎ 70g caster sugar
CHEESECAKE
▪︎200g cream cheese, room temperature
▪︎100g sour cream/plain yogurt, room temperature
▪︎40g cream, room temperature
▪︎40g caster sugar
▪︎1 egg, room temperature
▪︎Pinch salt
▪︎1/2 tsp vanilla extract
▪︎ 8g lemon juice
▪︎15g cornstarch/flour
RASPBERRY FILLING
▪︎ 150g raspberries, fresh/frozen (don't thaw if using frozen)
▪︎ 10g caster sugar
▪︎ 5g lemon juice
▪︎ 5g cornstarch
INSTRUCTIONS
CRUST & CRUMBLE
1. In a bowl combine butter & sugar.
2. Add flour, almond meal, baking powder & salt. Mix with a fork or hands until the dough starts to hold together, but is still crumbly. Do not overmix.
3. Reserve half of the dough in refrigerator, which will be used later in the crumble topping.
4. Transfer the remaining dough into 18cm lined springform cake tin.
5. Press the dough into an even layer & set aside.
CHEESECAKE
1. In a large bowl beat cream cheese with spatula until blended smoothly.
2. Add salt, sugar, lemon juice, vanilla extract & cornstarch. Mix well.
3. Stir an egg into the mixture. Mix gently. Do not overmix.
4. Add sour cream/yogurt & cream. Mix it well.
5. Pour the cheesecake filling over the prepared base. Hit the table to remove any air bubbles.
6. Bake at 170°C for exactly 15 minutes. Bake only the top of cheesecake.
RASPBERRY FILLING
1. Meanwhile prepare filling by combining raspberries with sugar, lemon juice & cornstarch.
2. Mix until the berries are coated.
3. Keep in refrigerator after mixing.
ASSEMBLING
1. After 15 minutes remove the cake tin from oven.
2. Place raspberries onto cheesecake.
3. Sprinkle the reserved crumble on the top of raspberries.
4. Bake at 170°C for 35 - 40 minutes until the crumble is lightly golden in color.
5. IMPORTANT
When the cheesecake is done, turn off the oven & let it cool in the oven for 2 hours without opening the door. Afterwards chill the cake overnight.
OTHER CAKE RECIPES TO TRY
Raspberry Chocolate Hazelnut Cake
Rustic Fruit Cake
Cherry, Almond & Coconut Cake
Autumn Fruit Cake
Pear Chocolate Cake
Blackberry Streusel Cake
Classic & Easy One Bowl Chocolate Cake
Nut Cake
Summer Blueberry & Peach Cake
Blackberry & Plum Sour Cream Cake
Lemon Pound Cake
Cherry Almond Coffee Cake
Cinnamon Apple Cake
Peach Almond Cake
Banana Bread
White Chocolate Raspberry Loaf Cake
Plum Cake
Marble Cake
Pound Cake
Blueberry Almond Cake
Berry Cheesecakes
Strawberry, almond & coconut cake
Baked mini New York-style cheesecakes
Raspberry almond cake
Cream cheese pound cake
Luscious Cherry Almond Cheesecake
Get the recipe here:
Ingredients
For the Crust:
8 oz (250g) Biscoff cookies
5 tablespoons (71g) unsalted butter, melted
For the Filling:
24 oz (680g) cream cheese, softened
1 and 1/4 cup (290g) granulated sugar
2 tablespoons cornstarch (optional)
4 large eggs at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
For the Cherry Topping:
4 cups frozen, pitted cherries
1/2 cup granulated sugar
1/2 teaspoon pure almond extract
1/4 cup water plus 1 tablespoon cornstarch
For the Whipped Cream:
1 cup heavy whipping cream
1/2 cup confectioner's sugar
1/2 teaspoon pure almond extract
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Crust: Add the Biscoff cookies to a food processor and pulse until finely crushed. Place the crumbs into a bowl and add the melted butter and mix together until the crumbs are coated and the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch round springform pan.
Bake the crust on the center rack of the preheated oven for 7-8 minutes.
Reduce the oven's temperature to 300 °F, 150 °C.
Make the Filling:
In the bowl of a tabletop mixer that has been fitted with the paddle attachment, add the cream cheese and the sugar. Beat on low speed until smooth. Add the cornstarch and beat until incorporated. Add the vanilla and almond extract and beat on low speed adding the eggs one at a time. Add the sour cream and beat until smooth.
Pour the mixture into the pan. Bake for 60-65 minutes or util the edges have set and the center will still be slightly wobbly.
Turn the oven off and prop the door open with an oven mitt, towel, or wooden spoon. Allow the cheesecake to cool in th eoven for an hour and 15 minutes.
Remove the cake from the oven and allow it to cool to room temperature. Chill the cake in the refrigerator overnight.
Make the Cherry Topping:
Combine the cherries and sugar in a pot and cook over medium heat while you prepare the corstarch mixture. Combine the cornstarch with the water and whisk until smooth. Add it to the cherries and cook the mixture for 15 minutes until it thickens. Remove from the heat and add the almond extract. Stir together and transfer the topping into a bowl. Allow it to cool.
Make the Whipped Cream: Beat the cream, sugar, and almond extract together until thick and creamy. Transfer the whipped cream to a piping bag that has been fitted with an open star attachment.
Assemble the cake:
Carefully remove the cake from the pan and transfer it to a platter. Pipe whipped cream rosettes around the border of the top of the cake.
Fill the center with the cherry topping. Serve! Kali Orexi.
Notes
Make Ahead Instructions: The crust can be baked a day ahead of time and stored at room temperature. The cake can be baked, chilled and then frozen for up to 2 months. Thaw and top with cherries and whipped cream.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Very Tasty Raspberry Cheesecake Recipe for Beginners
Special Raspberry Cheesecake Recipe
The Spice City recipe for a delicious dessert with cheese and raspberry.
Ingredients:
for the dough:
1 egg white
salt
25g (0.9oz) sugar
rum essence
1 egg yolk
19g (0.7oz) flour
6g (0.2oz) cocoa powder
for the cream:
5g (0.2oz) gelatin
50ml (1.7oz) cold water
30ml (1oz) whipped cream
100g (3.5oz) cream cheese
vanilla essence
25g (0.9oz) sugar
50g (1.7oz) raspberry
To make the dough mix the egg white with salt untill it starts to foam, then add the sugar and mix untill the foam thickens. Add the vanilla essence, the egg yolk, the flour, the cocoa and mix by hand untill the batter is smooth. Pour it into a backing tray and bake for 15 minutes at 180ºC (356ºF).
For the cream: hydrate the gelatin. In the meantime mix the cream cheese with sugar, whipped cream and vanilla essence. Blend the raspberries and give them though a sieve. Add the puree to the cream cheese. Melt the gelatin at bain marie and pour it into the cream. Mix all the ingredients and pour them over the backed dough. Cool the cheesecake for at least 2 hours in the fridge. Good appetite!
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Mini White Chocolate Raspberry Cheesecake / No Bake / Easy Recipe
Mini White Chocolate and Raspberry Cheesecake Recipe / No Bake / Easy Recipe / ASMR cooking
My IG:
For 6 mini cheesecakes (8 x 4 cm)
The cookie base
110g cookies
30g almonds (chopped or processed)
50g white chocolate
3 tbsp milk
Cream cheese filling
200g cream cheese
150g white chocolate
210g heavy cream (50g warm to mix with white chocolate; and 160g cold heavy cream - whipped)
Raspberry jelly
150g raspberries
25g sugar
1 tbsp lemon juice
6g gelatine (bloomed)
Extra raspberries and blueberries for garnish
My baking and camera equipments:
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The Best New York Cheesecake Recipe | Emojoie Cuisine
▼Ingredients
Ø18cm
120g biscuits
60g melted butter
400g creamcheese (Full fat)
120g granulated sugar
200g sour cream or 100g heavy cream + 100g yogurt
150ml heavy cream
2 eggs
2tbsp corn starch
1.5tbsp vanilla extract
1/4 lemon juice
200g raspberres
40g granulated sugar
1tbsp water
Conversion guide
18 cm (7 inch) → 21 cm (8.2 inch) Ingredients 1.5 times
180 ° C for 30 min, 150 ° C ”40 to 45 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 24 cm (9.4 inch) Ingredients 2 times
180 ° C for 30 min, 150 ° C ”50 to 60 min”, then turning off the oven and wait for 60 min.
18 cm (7 inch) → 15 cm (6 inch) Ingredients 0.66 to 0.7 times
180 ° C for 30 min, 150 ° C ”20 to 25 min”, then turning off the oven and wait for 60 min.
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-Français
Ø18cm
Biscuits 120g
60g de beurre fondu
400g de à cream cheese 30% de MG (
KIRI ou M&S Full Fat Soft Cheese)
120g de sucre
200 g de crème fraîche épaisse ou sour cream
150ml de crème liquide entière
2 oeufs
2 cuillères à soupe d'amidon de maïs
1,5 cuillère à soupe d'extrait de vanille
1/4 jus de citron
200g de framboises
40g de sucre cristallisé
1 cuillère à soupe d'eau
----------------------------------------------------------------------------------------------
-Español
Ø18cm
120g de galletas
60g de margarina derretida
400 g de queso crema
120g de azucar blanca
200g de crema agria
150g de crema espesa
2 huevos
2 cucharadas de maizena
1 1/2 cucharada de vainilla
1/4 de jugo de limon
200g de frambuesas
40g de azúcar blanca y 1 cucharada de agua.
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■１８cmケーキ型の分量
ビスケット 120ｇ
溶かしバター 60ｇ
クリームチーズ 400ｇ
グラニュー糖 120ｇ
サワークリーム 200ｇ
又は 生クリーム100ｍｌとヨーグルト100ｇで代用可
生クリーム 150ｍｌ(植物性生クリーム不可)
卵 2個
コーンスターチ 大さじ2
バニラエクストラクト大さじ1.5 又はバニラエッセンス数滴
レモン汁 １/4個分
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Emojoie Cuisine Recipe Book(In Japanese)