Raspberry & lemon cheesecake
Who doesn’t like a delicious piece of cheesecake? This raspberry cheesecake with lemon is a true party to serve and eat. We give the combination of cream cheese, raspberries and Bastogne cookies a big fat 10 out of 10!
round springform tin (20/24 cm)
250 g Beekers Berries raspberries
100 g unsalted butter
1 pack of Bastogne Original cookies (260 g)
150 g white caster sugar
50 g granulated sugar
600 g cream cheese
3 large eggs
125 g sour cream
1 vanilla pod
Heat up the oven to 150°C (fan assisted) and line the tin with baking paper. Crush the cookies in a food processor and melt the butter in a sauce pan over low heat. Add the melted butter to the cookie crumbs and mix it well. Spread the mixture over the bottom of the tin and press well with a spoon. Bake circa 10 minutes and after that let it cool.
Now it’s time for our favorite part: the raspberry sauce! Save a few raspberries on the side and put the rest in the saucepan with the granulated sugar. Heat for about 5 minutes and stir until it’s a delicious, thick sauce. Place a sieve above a bowl and carefully pour the raspberry sauce through the sieve. Set aside so it has the time to drip into the bowl.
Meanwhile, beat the cream cheese in a bowl with the white caster sugar and while stirring add the sour cream and eggs. Cut the vanilla pod vertically and scrape out the with a knife to add it to the mixture. Wash the lemon, zest the skin and squeeze it. Add 2/3 of the juice and all the zest to the mixture. Spread half of the mixture into the tin and pour 2/3 of the raspberry sauce over de cheesecake. Create another layer by adding the rest of the mixture and the rest of the raspberry sauce. Use a skewer to make a marbled effect: be as artistic as you want!
Bake the cheesecake until golden-brown for about 50 minutes in the oven. Once cooled, put the cheesecake in the fridge for a minimum of 3 hours so it can set. Just a couple of hours before you can enjoy your delicious raspberry & lemon cheesecake!