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Ingredients:
- 12 graham crackers
- 1/3 cup melted butter
- 250 g mascarpone cheese
- 225 g sour cream
- 225 g sugar
- 4 large eggs
- 1 tablespoon of starch
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 teaspoon vanilla paste
- 800g raspberries
- 60g sugar
- 1 teaspoon lemon juice
- Smaller bowl and ALU foil
Instructions:
1
Preheat the oven to 180 °C.
2
Grease a baking tray with butter.
3
Finely crush the biscuits with a hand mixer. Alternatively, you can crush the biscuits by sealing them in a large bag and crushing them with a rolling pin.
4
Add the butter to the crushed biscuits and mix until the mixture resembles wet sand.
5
Bake in the oven for about ten minutes or until the mixture is golden brown.
1
Place the cream cheese, sour cream, sugar, edible starch, salt, lemon juice and vanilla extract in a bowl and stir until you have a creamy mixture without lumps.
2
Add the eggs to the prepared mixture. Mix on low speed and add one at a time. Mix until the mixture is creamy and uniform.
1
Pour the prepared cream over the baked biscuit base.
2
Wrap a small bowl in ALU foil and fill it halfway with boiling water. Place it in the preheated oven. Add the assembled cake and bake for 50 minutes. The outside will get a nice golden colour, but the inside will still be soft and fluffy.
3
When the cheesecake is baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour.
4
While the cheesecake is cooling, prepare the raspberry puree. Put all the ingredients in a pan and simmer for ten minutes. If you are bothered by the raspberry seeds, you can strain the puree through a strainer to remove the seeds.
5
Pour the raspberry puree over the cooled cheesecake and leave to chill overnight in the fridge.
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