Raspberry cheesecake

Aina Garten offers a classic cheesecake with raspberry sauce, which can be prepared in minutes. Tip from Aina: Measure your shape. My bottom is 23 cm, although it should be 24. AT ремя: 14hour. Difficulty: medium Servings: 12-15 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For the basics:

• 1.5 tbsp. whole grain crackers (10 crackers)
• 1 tbsp. l Sahara
• 6 tbsp. l (85 gr.) Melted unsalted creamy oils

For filling:

• 1.1 kg curd cheese at room temperature
• 1.5 tbsp. Sahara
• 5 eggs category CB room temperature
• 2 yolks from eggs of category SV at room temperature
• 1/4 Art. sour cream
• 1 tbsp. l grated lemon zest (2 lemons)
• 1.5 tsp natural vanilla extract

For the sauce:

• 1 tbsp. red jam (not jam), for example, from currant, raspberries or strawberries
• 1.5 liters fresh raspberries

Recipes with similar ingredients: crackers, sugar, butter, cottage cheese, eggs, sour cream, lemon zest, vanilla extract, confiture raspberries

Recipe preparation:

1. Preheat the oven to 180 ° C.
2. For the base, mix cracker crumbs, sugar and melted butter until the ingredients are wet. Put in detachable mold with a diameter of 23 cm. With your hands, press the mixture for the base to the bottom of the form and 2.5 cm to the sides. Bake for 8 minutes. Cool to room temperature.
3. Raise the oven temperature to 230 ° C.
4. For the filling, whip in the bowl of the electric mixer with cream cheese and sugar on a short pastry high speed until it turns white and becomes airy, about 5 minutes Reduce the mixer speed to medium and add eggs and egg yolks, 2 at a time, mix well. At if necessary, collect the dough from the edges of the bowl and nozzles. Switch low speed mixer and add sour cream, lemon zest and vanilla extract. Mix thoroughly and pour onto chilled basis.
5. Bake for 15 minutes. Reduce temperature to 110 ° C and bake another 1 h. 15 min. Turn off the oven and open the door wide. Вthe center of the cheesecake is not fully hardened. Let the cheesecake stand in an oven with an open door for 30 minutes. Take the dessert out oven and let stand at room temperature for another 2-3 hours, until it will not completely cool. Cover and refrigerate night.
6. Remove the cake from the pan by gently running a hot knife over the circle between the cake and the sides. Leave the cheesecake on the pallet detachable form and serve on it.
7. For sauce in a small saucepan over low heat, melt confiture. In a bowl, mix raspberries and warm confiture and well mix gently. Put the berries on the surface of the cheesecake. Refrigerate before serving. Tip: Measure your form. The bottom of the mold may be 23 cm, although it should be 24 cm. So that the split mold does not leak, I put it on a baking sheet, in front of how to put in the oven.