Ingredients
Cookie base
shortbread cookies
220g
7.70oz
1cup
14.74tbsp
butter
110g
3.85oz
0.44cup
7.37tbsp
Cheesecake
cream cheese
450g
15.75oz
1.80cup
30.15tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
eggs
2pc
raspberry puree
90g
3.15oz
0.36cup
6tbsp
cream 33%
90g
3.04fl oz
cornstarch
15g
0.53oz
1tbsp
Method
Cookie base
- Grind the cookies into crumbs using a blender. Add the melted butter, and mix.
- Spread the crumbs in the mold (18-20cm | 7.08-7.87 inch), forming the sides.
- Bake the base in the oven, preheated to 320F (160C) for 10 minutes.
- Take the mold out of the oven, and cool it.
Cheesecake
- Mix the cream cheese, sugar and cornstarch until smooth at a low mixer speed.
- Add the eggs one at a time, mixing well after each.
- Next, add the raspberry puree, pour in the cream, and finally knead the mass. * I made the raspberry puree by myself. I just thawed the frozen raspberries, chopped them with a blender, and passed through a sieve to remove all the seeds.
- Spread the cheese mass on the cooled base, and level it. You can put slices of frozen raspberries on top.
- Bake the cheesecake in the oven, preheated to 320F (160C). Put a baking sheet with boiling water on the bottom of the oven.
- Approximate baking time is 60-80 minutes. The middle of the finished cheesecake should shake slightly.
- Leave the cheesecake in the oven off with the door ajar for an hour. After that, put it in the fridge for at least 4 hours to stabilize.
