Raspberry Cheesecake Bars
Making cheesecake is not very difficult, it just takes a little longer to make as it has several different stages. Although, there is a perception that there should not be slightest crack on cheesecakes, and if any, we will all die because of it. However, cracks on cheesecake is not the end of the world. Not crack, even a canyon is formed, the sauce covers all of them.
Still, if making cheesecakes seems scary to you, you can start by making cheesecake bars to get used to the idea of "I can make cheesecake." The amount of ingredients is less, the cooking time is shorter and the risk of "failure" is lower.
Since the cheese mixture is poured thinner into a larger area, it bakes quickly. Again, for the same reason, if you don't forget it in the oven and cook it more than necessary, it will not crack easily. I do not count the tiny gaps between raspberries and cheese mixture because they form as the raspberries looses volume as a result of evaporation of the water in raspberries, and otherwise is against the laws of physics.
Pay Attention When Making Raspberry Cheesecake!
Make sure that the butter you will use for the cheesecake base is cold. It should be cold; not frozen, not at room temperature, not melted. You should use the butter you get from the refrigerator immediately, without waiting.
A total of 2 eggs are used in the recipe; one yolk fro crust, one white and a whole egg for cheese mixture. Egg whites are used after beaten. This gives the cheesecake a foamy texture that is felt much better when eating.
In the recipe, you can choose different fruits instead of raspberries. When making this choice, make sure that the fruit you choose is close to raspberry in terms of consistency. For example, hard fruits such as apples or pears are not good alternatives. Softer fruits such as strawberries, blackberries and black mulberries are better alternatives.
In fact, you can eat your cheesecake immediately after it cools down, but it will be more delicious after at least three hours (preferably 24 hours) in the fridge.
Enjoy the recipe ...
For the crust;
- 100 g cold butter,
- 3 tablespoons of sugar,
- 2 cups of flour,
- 1 egg yolk.
For the cheese mixture;
- 350 g cream cheese,
- 200 ml heavy cream,
- 1 egg (white and yolk is separated),
- 1 egg white,
- 1 cup of sugar,
- 1 tablespoon of corn starch.
- 200 g raspberries.
- For the crust, chop the butter in cubes and take it into a mixing bowl,
- Add sugar and flour and crumble with two hands until it gains a sand like consistency,
- Add egg yolk and knead until well mixed,
- Spread the dough into a 30 cm baking dish covered with greaseproof paper as a thin layer,
- Bake in a preheated oven at 180 C degrees until lightly browned,
- For the cheese mixture, beat the egg whites with a hand mixer until stiff peaks,
- In a mixing bowl, mix cream cheese, heavy cream, egg yolk and sugar until you get a homogeneous mixture,
- Add the whipped egg whites and mix them without pressing hard,
- Add cornstarch and mix,
- Spread the mixture on the warm crust,
- In a separate bowl, mash half of the raspberries with a fork,
- Place the puree spoon by spoon over the cheese mixture,
- Mix it randomly with a toothpick,
- Dip the remaining raspberries on top of the cheese mixture,
- Bake in an oven preheated at 180 C degrees until the top dries off and remove from oven,
- Once it is at room temperature, lift it to the refrigerator and let it rest for at least 3 hours.
Enjoy your meal...