The combination of crunchy crackers and a light sprinkle of cream cheese produces a very delicious taste. Dessert is undoubtedly the most preferred dessert on the menu of many restaurants. Instead of waiting for another chance to eat out for a slice of cheesecake, try making your own cheesecake at home. This recipe makes an elegant cheesecake topped with raspberries made from scratch.
Ingredients
For Cake Skin
- 2 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons butter. melt it
For Cake Stuffing
- 1 kg cream cheese, room temperature
- 1 1/3 cups sugar
- A little salt
- 1 1/2 teaspoon vanilla
- 4 eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For Cake Sprinkling
- 0.3 kg of fresh raspberries
- 1/2 cup sugar
- 1/2 cup water
Step
Method 1 of 3: Making the Cake Peel
Step 1. Prepare the pan
The cheesecake is cooked in a removable pan in a bowl of water, which prevents the filling from drying out and cracking. To prevent water from getting into the pan, wrap several layers of aluminum foil on the bottom and sides of the pan. Put a barrier around the end of the attic to ensure a secure and tight position.
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Make sure not to make holes in the surface of the aluminum foil so water won't get in and make the cake crust wet.
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If you prefer not to bake the cheesecake in the boiling water, you can skip this step; but your cheesecake will probably crack.
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Step 2. Stir in the skin
Place the graham cracker crumbs, butter and sugar in a blender or food processor and turn it on until it blends well.
Step 3. Press the dough skin into the pan
Place the crust dough in the pan and use the back of a spoon or your fingers to spread it evenly across the bottom of the pan. The height of the sides of the cake should be about 0.6 to 1.3 cm..
Step 4. Bake the cake crust
Place the crust in the preheated oven to 177 degrees Celsius. Bake for about 10 minutes, until fragrant and slightly darker in color.
Step 5. Lower the oven temperature
The oven filling should be baked at a slightly lower temperature, lowering the temperature to 163 degrees Celsius while you prepare the rest of the ingredients.
Method 2 of 3: Making Cake Stuffing
Step 1. Beat cream cheese
Place in a bowl and use a hand mixer or a stand mixer to beat until light, fluffy and pliable.
Step 2. Add the rest of the ingredients
Place the sugar, salt, eggs, sour cream and heavy cream in a bowl and continue beating until everything is combined and the mixture is light and fluffy.
Step 3. Heat a pot of water
If you plan to cook your cheesecake in a water boil, heat a small saucepan of water to a boil. Alternatively, heat a container of water in the microwave.
Step 4. Bake the cake
Place the removable baking sheet (still lined with aluminum foil tightly) into the larger grill pan. Pour the cake filling into the pop-up pan over the graham cracker shell. Use a spatula to smooth it out. Finally, pour hot water into the grill pan so that it lifts the removable pan by a few cm. Carefully remove the grill pan and place it in the oven. Bake cake for 1 1/2 hours.
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If you prefer to pour water into the grill pan after putting it in the oven, you can do this as well.
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If you're not using water to bake the cake, place the pop-up pan directly into the oven. Without water it will take less time to bake, check your cake after about 45 minutes to see if it is done.
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Step 5. Let your cake cool
When the cake is done, turn off the oven and open the door a few inches. Let the cake and oven cool at the same time; this will reduce the chance of cracking the surface of the cake. After about an hour, remove the cake from the oven, cover with aluminum foil and place in the refrigerator for 4 hours or overnight.
Method 3 of 3: Finishing the Cake
Step 1. Make the raspberry sprinkles
Place the raspberries, sugar and water in a small saucepan. Heat the ingredients over medium heat, stirring frequently, until the mixture thickens into a sauce. Remove from the stove and set aside.
Step 2. Remove the cake from the pan
Remove the cake from the refrigerator and place it on a serving plate. Remove the aluminum foil from the sides of the pan. Slice a knife at the end of the cake to loosen it then remove the pan and open the lid.
If you're having trouble removing the sides of the removable pan without damaging the cake, try heating the knife in hot water before slicing it down the side of the pan
Step 3. Serve the cake
Cut them into slices then drizzle with raspberry sauce over each slice. Serve with a sprinkling of more raspberries on the side.
Tips
- Try using chocolate sauce instead of fruit sauce if you like.
- You can substitute raspberries for blueberries, strawberries, peaches or apricots for a different flavor of the sauce.
