Irresistible Raspberry Cheesecake with Shortbread Delight
This Raspberry Cheesecake features a creamy filling with vibrant raspberry swirls, perfect for impressing guests or enjoying at home.
Equipment
- Springform pan
- - Saucepan
- - Mixing bowl
Ingredients
For the Raspberry Sauce
- 12 oz Fresh or Frozen Raspberries Substitute with other berries for different flavors.
- 50 g Granulated Sugar Use honey or maple syrup for a natural sweetener.
- Cornstarch Can be replaced with arrowroot powder.
- 1/2 Juice Lemon Substitute with lime juice for a different twist.
For the Shortbread Crust
- 10 oz Shortbread Cookies For a gluten-free option, use gluten-free cookies.
- 50 g Granulated Sugar Any granulated sugar works, including coconut sugar.
- Kosher Salt Enhances flavor.
- 4 Tbsp Unsalted Butter Use vegan butter for a dairy-free alternative.
For the Cheesecake Filling
- 32 oz Cream Cheese Neufchâtel cheese can be a lighter substitute.
- 200 g Granulated Sugar Adjust the amount to taste.
- 3 Large Eggs Use aquafaba as a binding agent for a vegan option.
- 55 g Plain Greek Yogurt Substitute with sour cream or non-dairy yogurt for variation.
- Pure Vanilla Extract Use vanilla bean paste for a stronger taste.
- 1/2 tsp Kosher Salt Balances sweetness.
For Serving
- Raspberries Fresh fruit garnish for added flavor.
Instructions
Instructions
- Prepare Raspberry Sauce: In a saucepan, combine fresh or frozen raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5-7 minutes. Set aside to cool.
- Make the Crust: Crush shortbread cookies into fine crumbs, then mix with sugar, salt, and melted butter. Press into the bottom of a springform pan.
- Prepare Cheesecake Filling: Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then incorporate Greek yogurt, lemon juice, vanilla extract, and salt.
- Combine Ingredients: Swirl half of the cooled raspberry sauce into the cheesecake filling using a spatula.
- Bake Cheesecake: Pour filling over the crust. Bake in a water bath at 325°F for 60-70 minutes or until the center is set.
- Cool and Set: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour, then chill in the refrigerator for at least 8 hours.
- Serve: Top with remaining raspberry sauce and fresh raspberries before serving.
Notes
Let the cheesecake cool in the oven to prevent drastic temperature changes which can cause cracking.