Vanilla Cheesecake with Raspberry Sauce
Baking and Desserts • American
Description
Vanilla cheesecake with raspberry sauce
Ingredients
- Butter 5 oz
- Semi-soft cream cheese 20 oz
- Ground Oats 5 oz
- Heavy cream 10 fl oz
- Raspberry leaves 20 oz
- Sugar 10 oz
- Unbleached flour crackers 5 oz
- Lemon 1 piece
- Orange zest 1 piece
Step-by-Step Guide
Step 1
Crust. Grease a 23 cm diameter pan with butter. Wrap the crackers in a clean towel and crush them into fine crumbs using a rolling pin. Place a pan over low heat, add the oats, and toast until they darken. Cut the butter into cubes and add it to the pan along with the crushed crackers. Gently mix with a wooden spoon. Remove from heat, transfer the mixture to the prepared pan, and flatten it. Lightly press the crust down with the back of a metal spoon or your hands. Place in the refrigerator for 1 hour to set.
Step 2
Filling. If using a vanilla pod, slice it in half lengthwise and carefully scrape out the seeds with a knife. Transfer the cream cheese to a bowl, add the vanilla seeds or vanilla extract, sugar (150 grams), grated lemon and orange zest, and lemon juice. Mix well. In another bowl, whip the cream and gently fold it in. Spread the mixture over the crust and smooth it out with a spatula. Place the cheesecake in the refrigerator for 1 hour.
Step 3
Run a wide spatula knife along the edges and remove the cheesecake from the pan. Transfer to a serving plate. Mix the raspberries with sugar (100 grams) and mash. Pour the berry mixture over the cheesecake and spread it evenly.
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