Raspberry Cheesecake with a little twist

Cheese cakes are a pleasure indeed, combine that with raspberries, its just amazing. And that’s exactly what I did. I find the crunchy, fruity, cheesy combination a treat for the mouth. I couldn’t get my hands onto any fresh raspberries to decorate, so  I decided to make do with something I had around—Willy Wonkas Gobstoppers, I know its silly, but I thought that adding one more ingredient which I love to something that’s already so lovable was harmless, and anyhow since there were no fresh raspberries, this seemed like a fun replacement.

 Bottom layer – the crunchy biscuit layer:

Digestive biscuits – 100 gms, crushed finely

Butter – 50 gms

Take a shallow, loose bottom, microwavable cake dish, around 6” in diameter, put the butter into this, heat it up, in a microwave oven till the butter has melted, this takes just around 20 seconds. Add the crushed biscuits to this, stir it in, and press it down  evenly around the base of the cake dish. Heat on high in a microwave oven for 1 minute. Keep aside.

 Middle layer – the cheesy layer:

Philadelphia cheese (or any soft and full fat cheese) – ½ cup

Cottage cheese – ½ cup

Egg – 1, beaten

Lemon juice – 1 tsp

Powdered sugar – 3 ½ tbsp

Raspberry essence – ½ tsp

· Add all the ingredients to a bowl and beat lightly till its all well combined. Pour it through a sieve into another bowl. You will have to press the mixture down to help it pass through the sieve.

· Place the bowl in a microwave oven on high for about half a minute. Take it out, whisk it with a wire whisk, put it back into the oven and cook for another 30 to 40 seconds, remove and repeat the process of whisking and cooking once more. The mixture would be thickened now, whisk once more and pour over the biscuit layer in the cake dish.

· Place it into the microwave oven and cook for 3 to 4 minutes. Keep turning the dish a bit after every half minute. Keep aside till it cools down.

· Now store the dish in the chiller section of the refrigerator till the remaining parts for the cheese cake are done.

Top layer – the fruity layer:

Canned raspberries in syrup – 1 can, about 250 gms

Corn starch – 2 tbsp

· Strain canned raspberries and keep the raspberries aside. Pour the syrup into a bowl.

· Mix the corn starch with equal amount of water to make a loose paste. Mix this with the raspberry syrup and cook in a double boiler for a few minutes, stirring continuously, till the mixture thickens up to a dropping consistency.

· Add the raspberries to this mixture and stir it in. Keep it aside for 5 minutes.

· Now pour it evenly over the chilled cheesecake and put it back into the refrigerator.

· Let it chill for at least 4 to 5 hours.

You can decorate it with whipped cream and fresh raspberries, which is your typical cheesecake decor, or you could get whacky and use something you have on hand, like Gobstoppers  😉


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