Raspberry Cheesecake

Cheesecake. Such a simple but delicious dessert. 

A few weekends ago Dan’s sister and I decided to make cheesecakes. We wanted to try a raspberry cheesecake, whereas Dan wanted a lemon cheesecake. So we made both and rather than giving you two recipes at once today I am going to talk to you about the raspberry cheesecake we made. 

We found the recipe online and ended up using Sainsbury’s Easy Raspberry Cheesecake Recipe which you can find here


Tools 
  • 20cm Loose-bottomed round cake tin
  • Greaseproof paper
  • Rolling Pin (to crush the biscuits)
  • Mixing bowls
  • Whisk (handheld)
  • Juicer
  • Zester

Ingredients
  • 175g Digestive Biscuits, crushed
  • 85g Unsalted Butter
  • 300g Full Fat Cream Cheese
  • 150g Greek Yogurt
  • 150ml Double Cream
  • Zest and Juice of 1 1/2 Lemons (4 tbsp juice)
  • 75g Caster Sugar
  • 225g Punnet Raspberries
  • 2 tsp Icing Sugar, to dust

Method

1. Line the base of the tin with greaseproof paper. Then prep your ingredients, i.e. crush your biscuits using the rolling pin.

2. Melt the butter in a saucepan and then stir in the crushed biscuits. Stir until they are well coated with the butter and then tip the mixture into the base of the tin and spread out evenly. Press down with the back of the spoon and then chill in the fridge for 5 minutes.

3. Whilst this is chilling you can prepare the mixture. In a bowl mix together the cream cheese, greek yogurt, double cream, lemon zest and juice and caster sugar. Then fold in half of the raspberries. My top tip here is not to wash the raspberries straight before you put them in as it involves excess water in the mixture and it takes longer to set (yes I realised as I was washing them).

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4. Remove the biscuit base from the fridge and add the mixture to the top. Make sure the mixture is spread out evenly so it is level and then return to the fridge. Chill for at least 4 hours.

5. 4 hours or more later remove from the fridge and remove from the tin. To serve decorate with raspberries and dust with icing sugar.

6. Enjoy your cheesecake.

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As you can see a nice and easy recipe today and its great if you want to get kids involved in the kitchen. For example they can crush the biscuits for the base and help whisk together the ingredients. 

However I was not overly impressed with this cheesecake and for a mixture of reasons, which I have mentioned below. I have also tried to include some top tips of mine to help make this recipe a success in the future! 

I personally needed to use a smaller tin, that or use more biscuits for the base to make it thicker. So this is why I would advise you to find the right sized tin and use your judgement. If you don’t think there is enough mixture in the bottom make more. It will be worth it in the long run.

It needed a long time to set, this is mainly because it used a lot of wet ingredients in the mixture. This is why it didn’t help matters when I decided to wash the raspberries before adding them. The additional water made the cheesecake runnier than expected and also made it harder to set. Upon discussion, Hannah and I decided it was due to the wet ingredients. Normally we would whisk the double cream before adding to help the mixture set, whereas this recipe didn’t call for this action. It probably didn’t help that we were craving cheesecake so took it out of the fridge slightly earlier than anticipated. Meaning it was runnier than expected.

We found that there was a lot of lemon in this mixture, in fact its all we could taste. It needed more raspberries in order to be called a raspberry cheesecake. In fact, it had more of a lemon flavour than the lemon cheesecake we made the same day! I think if I was to make this again I would want to make a raspberry sauce to go with it or on top to increase the flavour.

Not sure I will be jumping at the chance to make this particular recipe again, but I did enjoy making it so maybe I would just make it earlier than needed (a day earlier) so it had long enough to set before eating. This might have changed how it tasted and the overall feel of the dessert. 

Have you made this recipe before? I would love to know how you got on! Let me know. 

As always, I’ll be back! 

George x

 

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