Raspberry cheesecake is a very popular dessert in many regions of the world, known for its creamy texture and the delicious contrast provided by the raspberries. Its origin dates back to ancient Greece, where basic versions of cheesecake were made using cheese, honey, and herbs. Over time, the recipe evolved and became popular in Europe, especially in countries like Germany and the United States. In Latin America, although the main base is similar, this dessert goes by different names and variants. For example, in Mexico and some Caribbean countries, it can be found as "pay de queso con frambuesa" (raspberry cheese pie), while in Argentina or Chile it is usually simply called "cheesecake con frambuesa" (raspberry cheesecake). The inclusion of fresh or frozen raspberries adds a fruity touch that balances the creaminess of the cream cheese and is highly appreciated in regional gastronomy.
Cheesecake with raspberry
How to Prepare Raspberry Cheesecake
To begin, combine the cream cheese and sour cream in a bowl, using an electric mixer on medium speed, until the mixture is smooth and fluffy.
Add the sugar and eggs, mixing well until a homogeneous mixture is obtained.
Pour this preparation over the unbaked pie crust, making sure to spread it evenly.
Bake at 375 degrees Fahrenheit for 35 minutes or until a knife inserted in the center comes out clean.
Refrigerate the cheesecake for at least 1 hour to allow it to set.
Meanwhile, drain the raspberries, reserving the juice they release.
Add enough water to the reserved juice to get 3/4 cup of liquid.
Mix the cornstarch with the juice and water in a 2-quart saucepan.
Cook the mixture over medium heat, stirring constantly, until it boils.
Continue cooking for one more minute to allow it to thicken properly.
Remove from heat and add the remaining raspberries, then let it cool to room temperature.
Incorporate the whipped cream, previously whipped to stiff peaks, with the cooled raspberries, and spread this mixture over the already refrigerated cream cheese layer.
Finally, refrigerate for an additional 2 to 3 hours before serving so the flavors intensify and the cheesecake achieves the perfect texture.
Ingredients (9)
- Cream Cheese
- Sour Cream
- Sugar
- Eggs
- 9-Inch Unbaked Pie Crust
- Frozen Raspberries
- Water
- Cornstarch
- Whipping Cream
Instructions (22 steps)
- 1 Combine the cream cheese and sour cream in a bowl
- 2 using an electric mixer on medium speed
- 3 until smooth and fluffy
- 4 Add the sugar and eggs
- 5 mixing well
- 6 Pour into the unbaked pie crust
- 7 Bake at 375 degrees F
- 8 For 35 minutes or until a knife inserted in the center comes out clean
- 9 Refrigerate for at least 1 hour
- 10 Meanwhile
- 11 drain the raspberries
- 12 reserving the juice
- 13 Add enough water to the juice to make 3/4 cup of liquid
- 14 Mix the cornstarch and juice together in a 2-quart saucepan
- 15 Cook over medium heat
- 16 stirring constantly
- 17 until the mixture comes to a boil
- 18 Cook for 1 minute more
- 19 Remove from heat and add the raspberries
- 20 then cool to room temperature
- 21 Fold the whipped cream into the cooled raspberries and spread the mixture over the refrigerated cream cheese layer
- 22 Refrigerate for an additional 2 to 3 hours before serving