Raspberry cheesecake (Cheesecake type)

Name: Raspberry cheesecake (Cheesecake type)
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 45 g Butter; 35 g Flour; 60 g Cornstarch; 1 TEASPOON Baking Powder; 7 Eggs (size M); 375 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 2 TEASPOONS Vanilla extract"; 7-10 Tbsp juice of 1/2 and peel of 1 organic lemon; 50 g Amarettini; 300 g fresh raspberries; 900 g Double cream cream cheese (room temperature); 175 g Whipped cream; 1 TABLESPOON sugar for sprinkling; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 1 Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

45 g Butter
35 g Flour
60 g Cornstarch
1 TEASPOON Baking Powder
7 Eggs (size M)
375 g + 2 tablespoons sugar
7-10 Tbsp Salt
2 TEASPOONS Vanilla extract"
7-10 Tbsp juice of 1/2 and peel of 1 organic lemon
50 g Amarettini
300 g fresh raspberries
900 g Double cream cream cheese (room temperature)
175 g Whipped cream
1 TABLESPOON sugar for sprinkling
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
1 Freezer bag

Directions

1
Melt the butter. Mix flour, 30 g starch and baking powder. Separate 4 eggs. Whisk the egg yolks with the whisks of the hand mixer for about 3 minutes until creamy, while stirring constantly, add 75 g sugar and 1 pinch of salt. Continue stirring for about 5 minutes. Stir in 1 tsp. vanilla extract and lemon peel. Sift the flour mixture over it and stir in. Stir in butter. Beat the egg whites and 1 pinch of salt until stiff, slowly add 2 tbsp. of sugar and continue beating. Mix approx. 1/3 beaten egg white into the dough, carefully fold in the rest of the beaten egg white.
2
Grease a springform pan (26 cm Ø) and dust with flour. Carefully pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 15 minutes. Cool in the mould on the rack. Lay two sheets of aluminium foil crosswise on the work surface, place the springform pan in the middle. Wrap the aluminium foil around the outside wall of the springform pan and press it on
3
Put the Amarettini in a freezer bag and crush them roughly. Select the raspberries and place them on the sponge cake base. Mix approx. 1/4 cream cheese, 100 g sugar and 30 g starch on a low setting with the whisks of the hand mixer for approx. 3 minutes. Then stir in the remaining cream cheese. Stir in 200 g sugar and 1 teaspoon vanilla extract at the highest setting. Stir in 3 eggs one after the other, then the cream. Whip until all ingredients are just mixed. Carefully spread the cheese cream on the raspberries and smooth it down. Sprinkle Amarettini over it
4
Place the springform pan in a fat pan of the oven filled with hot water so that the pan is about 2.5 cm high in the water. Bake at the same temperature for approx. 1 hour until the cream hardly wobbles at all when shaking the tin slightly. Leave the cake to stand in the switched-off oven with the door open for about 30 minutes. Take the cake out of the oven, remove aluminium foil and let the cake cool down on a cake rack for about 2 hours. Then put it in the refrigerator for at least 4 hours, preferably overnight. Remove the cake from the tin, lift it onto a cake plate and cut it into pieces. Sprinkle with sugar crystals if necessary. Whipped cream tastes good with it
5
waiting time approx. 7 hours