Who doesn’t like cheesecake – a cake loved mainly in America, but which has also conquered Europe. It can be prepared in hundreds of ways, even healthy, baked or unbaked. The basis of this cake is always a crust and filling made of cream cheese or cottage cheese. Today’s cheesecake is also very aesthetic – the top part is made of raspberries and thanks to that it has a beautiful pink color.
For these raspberry cheesecake cubes you will need:
- Ingredients (about 16 servings)
- Cross:
- 1 cup (110 grams) crushed cookie of your choice
- 2 tablespoons (25 grams) granulated sugar
- pinch soli
- 3 tablespoons (45 grams) dissolved unsalted butter
- Filling:
- 2/3 cup (130 grams) granulated sugar
- 450 g (2 packs of 225 grams each) cream cheese room temperature
- 3 big ones eggs
- finely grated rind and juice (1 to 2 tablespoons) from half lemon
- Raspberry decoration:
- 170 grams fresh or thawed frozen raspberries
- 2 tablespoons (25 grams) granulated sugar
Line the bottom and sides of a 20x20cm square baking tin with a large piece of baking paper, pressing into the corners and sides. In a bowl, mix the cookies, sugar, salt and butter with a fork until everything is evenly combined. Press firmly on the bottom of the prepared form. Bake for 10 minutes. In the meantime, prepare the raspberry sauce for the surface of the cake – blend the raspberries and sugar in a food processor or blender until smooth. Strain the puree through a fine sieve into a small bowl and remove the seeds. Set the raspberry sauce aside.
Beat the cream cheese with the sugar until foamy, then add the eggs, one at a time, until thoroughly combined. Stir in the lemon zest and juice. Pour the cheesecake filling onto the prepared dough (let it cool a little). Transfer the raspberry sauce to a pastry bag or a zip-top bag with a small corner cut off and squeeze the raspberry sauce onto the cheesecake to create a beautiful mosaic. Use all the sauce, even if it seems like a lot. Use a toothpick or skewer to swirl the raspberry sauce decoratively.
Bake for 40 to 50 minutes and let cool on a wire rack for 15 minutes before transferring to the refrigerator to set.
