Raspberry Cheesecake

Name: Raspberry Cheesecake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 6 Tbsps butter; 1 Tbsp cornstarch; 680 grams packages each) cream cheese, softened; 1 egg yolk; 2 eggs; 2 Tbsps all-purpose flour; 1 teaspoon finely shredded lemon peel, divided; 61 milliliters milk; 360 grams fresh or frozen whole raspberries; 170 milliliters black or red currant jelly; 0 teaspoons salt; 200 grams sugar; 1 teaspoons vanilla extract, divided

Raspberry Cheesecake could be just the lacto ovo vegetarian recipe you've been looking for. This dessert has 394 calories, 5g of protein, and 27g of fat per serving. This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up butter, raspberries, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

For crust, combine flour, sugar and half of lemon peel.

Ingredients you will need

Lemon Peel

Crust

All Purpose Flour

Sugar

Cut in butter until crumbly. Stir in egg yolk and half of vanilla. Pat one-third of dough onto the bottom of 9-in. springform pan with the side removed.

Ingredients you will need

Egg Yolk

Vanilla

Butter

Dough

Equipment you will use

Springform Pan

Bake at 400° for 7 minutes or until golden; cool. Attach side of pan to bottom; pat remaining dough onto side of pan to height of 1-3/4 in. Set aside.

Ingredients you will need

Dough

Equipment you will use

Oven

Frying Pan

For filling, beat the cream cheese, sugar and flour until smooth. Beat in milk and salt.

Ingredients you will need

Cream Cheese

All Purpose Flour

Sugar

Milk

Salt

Add eggs and yolk, beat on low speed just until combined. Stir in the remaining lemon peel.

Ingredients you will need

Lemon Peel

Egg

Egg Yolk

Bake at 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Equipment you will use

Wire Rack

Oven

Knife

Frying Pan

Combine sauce ingredients in saucepan; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Remove from heat; strain to remove seeds. Cool. Just before serving, top cheesecake with raspberries and sauce.

Ingredients you will need

Raspberries

Sauce

Seeds

Equipment

Ingredients

Servings:

6Tbsps

butter 1Tbsp

cornstarch 680grams

packages each) cream cheese, softened 1

egg yolk 2

eggs 2Tbsps

all-purpose flour 1teaspoon

finely shredded lemon peel, divided 61milliliters

milk 360grams

fresh or frozen whole raspberries 170milliliters

black or red currant jelly 0teaspoons

salt 200grams

sugar 1teaspoons

vanilla extract, divided

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Bollinger Brut Special Cuvee with a 4.2 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Bollinger Brut Special Cuvee

A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.