Receta de tarta de queso con frambuesa

Ingredients

• 1½ cups (about 150 g)chocolate wafer biscuit crumbs
• ¼ cup (50 g)granulated sugar
• 6 tbsp (85 g), meltedunsalted butter
• A pinchsalt
• 24 oz (680 g), softenedcream cheese
• 1 cup (200 g)granulated sugar
• 1 cup (240 g), at room temperaturesour cream
• 3 large, at room temperatureeggs
• 1 tbsp (15 ml)lemon juice
• 1 tsplemon zest
• 1 tbsp (15 ml)vanilla extract
• 3 tbsp (24 g)plain flour
• ½ cup (120 ml), plus extra for serving if desiredraspberry coulis

Instructions

1. 1

   Prepare the oven

   Heat the oven to 177°C (350°F). Line the base of a 20 cm (8-inch) springform tin with baking parchment.

2. 2

   Mix the base

   Stir the biscuit crumbs with the sugar, melted butter and salt until the mixture resembles damp sand.

3. 3

   Bake the base

   Press the crumb mixture over the bottom of the prepared tin. Bake for 8 minutes, then leave it to cool slightly.

4. 4

   Make the filling

   Beat the softened cream cheese in a stand mixer until smooth. Add the sugar, sour cream, lemon juice, lemon zest, vanilla and flour, and mix just until combined.

5. 5

   Add the eggs

   Mix in the eggs one at a time on low speed, stopping as soon as each is incorporated.

6. 6

   Add the coulis

   Pour half the filling over the base. Spoon ¼ cup of raspberry coulis over it and gently swirl with a knife. Add the remaining filling and repeat with more coulis on top.

7. 7

   Bake the cheesecake

   Bake for 55 to 65 minutes, until the edges are set and the centre still wobbles slightly.

8. 8

   Cool in the oven

   Switch off the oven, open the door slightly and leave the cheesecake inside for 1 hour.

9. 9

   Chill before serving

   Refrigerate for at least 4 to 6 hours; chilling overnight is best.

What is raspberry cheesecake?

Cheesecake has a long history, but the cream-cheese-based baked style familiar in American cooking became especially popular in the United States. This version layers a smooth, rich filling over a biscuit crumb base.

Raspberry coulis brings a tart fruit note to the sweet filling, while the swirls give each slice a striking finish. Chocolate wafer crumbs make the base a little darker and more cocoa-forward than a plain biscuit crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 517 calories, 7g protein, 43g carbs, 36g fat.

The biscuit base and sugar provide most of the carbohydrates, while cream cheese, butter and sour cream account for much of the fat. Cream cheese and eggs contribute protein. Pair a slice with fresh fruit for a simple way to add freshness to the plate.

Choosing the ingredients

Cream cheese: use full-fat cream cheese, softened so it beats smoothly without lumps. Sour cream adds tang and helps keep the filling soft.

Raspberry coulis: use a pourable coulis so it can be spooned and swirled through the batter. The recipe calls for ½ cup in total, with extra optional for serving.

Getting a smooth filling

Room-temperature dairy and eggs blend more readily than cold ingredients, so allow them to warm before mixing. Beat the cream cheese smooth first, then add the other filling ingredients.

Once the eggs go in, mix gently on low and stop as soon as they are incorporated. Overmixing at this stage can add excess air to the batter.

Making the raspberry swirls

Layering half the batter, coulis and the remaining batter creates fruit ribbons through the cheesecake as well as on top. Drag a knife lightly through the top layer to make the pattern.

Keep the swirling gentle: too much mixing blends the coulis into the filling instead of leaving distinct streaks. Spoon it in small pools for more control.

Checking when it is done

The cheesecake is ready when its edges look set but the centre still has a slight wobble, after 55 to 65 minutes in the oven. It will continue to firm as it cools and chills.

The gradual rest in the switched-off oven is part of the method. Let it sit there for 1 hour with the door cracked before moving it to the fridge.

Planning the cooling time

Although the baking and oven-rest stages take time, the cheesecake also needs at least 4 to 6 hours in the fridge. Overnight chilling gives it plenty of time to set before slicing.

Make it the day before a gathering and keep it chilled until shortly before serving. Add any extra coulis at the table.

Serving and slicing

Serve chilled, with extra raspberry coulis if you like a stronger fruit note. Fresh raspberries can also be offered alongside, though they are not part of the recipe.

For neater slices, use a sharp knife and wipe it clean between cuts. Cut only once the centre has had time to set in the fridge.

Recipe notes & tips

• Soften the cream cheese fully before beating to help prevent lumps.
• Bring the sour cream and eggs to room temperature before mixing.
• Press the crumb base firmly and evenly into the tin so it holds together.
• Use a light hand when swirling the coulis to keep the raspberry pattern distinct.
• Allow the full oven rest and fridge chill for the filling to firm properly.

Variations

• Fresh berry topping: serve with fresh raspberries for a juicy contrast.
• Extra citrus: add a little more lemon zest for a brighter flavour.
• Plain biscuit base: use plain biscuit crumbs instead of chocolate wafer crumbs.
• Strawberry swirl: replace the raspberry coulis with strawberry coulis.
• Vanilla finish: serve each slice with a small spoonful of extra coulis and vanilla-scented cream.

Common mistakes to avoid

• Cold cream cheese: soften it before mixing so the filling is smooth.
• Overmixing the eggs: use low speed and stop as soon as they are incorporated.
• Heavy swirling: drag the knife lightly so the coulis remains in ribbons.
• Baking until fully firm: take it out when the edges are set and the centre still wobbles slightly.
• Skipping the chill: refrigerate for at least 4 to 6 hours so the cheesecake can set.

How to store

Keep the cheesecake covered in the fridge and eat within 3 to 4 days. Serve chilled; freezing is possible, though it may soften the texture after thawing.

Frequently asked questions