Main Ingredients:
Flour: 150g; Cream Cheese: 500g; Sugar: 75g; Eggs: 3; Butter: 100g; Baking Powder: 1 tsp; Fresh Cream: 100g.
Additional Ingredients:
Raspberries: 250g.
Flavor: Creamy; Technique: Baking; Time: One hour; Difficulty: Moderate.
“Raspberry Cheesecake” – European Flavor – Detailed Cooking Steps
These are the raw materials. In winter, if fresh raspberries are not available, using thawed ones works just as well.
These are the necessary tools. Investing in an electric mixer for making cakes is highly recommended. An 8-inch springform pan is used as a mixing container.
Brush some oil in the mold for easy removal later.
Brush some oil in the mold for easy removal later.
First, mix 2 eggs, 75g sugar, and butter together until smooth. Mix until the butter is lump-free and well combined with the eggs and sugar.
Add flour and baking powder, continue mixing until smooth batter forms.
Pour the batter into the mold, then evenly arrange the thawed raspberries on top.
In another container, whip the fresh cream until stiff peaks form, set aside.
Beat the third egg with 4 tablespoons of sugar, then add the cream cheese and mix well.
Fold the whipped cream into the cream cheese mixture. Gently fold from bottom to top using a spatula to ensure even mixing.
Pour the evenly mixed cream mixture into the mold.
Smooth the top. Bake in the oven at 170 degrees for 60 minutes.
Next, heat 2 tablespoons of raspberry jam with half a lemon juice.
After the cake is baked and slightly cooled, use a heart-shaped mold, place it in the center of the cake, add the warm jam to create a “heart shape”. Remove the mold after cooling.
Use aluminum foil to cover the “heart shape”, sprinkle with powdered sugar.
