New York Raspberry Cheesecake

Classic cheesecake recipe
Five years ago I was making my first cheesecake. The next day was to be my first festival, where I wanted to introduce my project to Minsk.

So I made my first cheesecake and added a raspberry layer to it, just because it was bright in color and taste. And figs for decoration are the best thing about September.
After that, I made a hundred cheesecakes. Classic, vegan, sugar/gluten/egg free, and I realized that the perfect cheesecake is not born from following a certain recipe exactly, but from following the exact cooking techniques.

I'm sharing a classic cheesecake recipe with you and I want to tell you: the recipe itself is very quick and easy. Follow all the rules of baking and you'll have the perfect dessert.
Ingredients per mold d=18:


150 g shortbread cookies

80 ml cream/milk


500 g cream cheese
(either 250 g cream cheese + 250 g mascarpone)

140 g sugar or sweetener to taste

100 ml of heavy cream (30-33%)

2 large or 3 small eggs

Vanilla/lemon zest to taste

Raspberry coulis:

150 g frozen raspberries

60 g sugar

30 ml water

6 g gelatin
Prepare the base:

Take any kind of shortbread cookie. I have a chocolate chip cookie. Break them up into pieces and put them in the bowl of a blender to grind them into crumbs. If you don't have a blender, put the cookies in a bag and go over them with a rolling pin.

When the crumbs are ready, pour the cream/coffee or other liquid of your choice into the cookies and mix well so that the cookies hold their shape when you squeeze them in the palm of your hand. If the crumbs crumble, add more liquid.

Line the bottom of the mold with parchment and pour over the cookies. Then spread them out evenly on the bottom and sides. You can take 75g of cookies and 40ml of liquid and not make a border. If you do make sides, use a jar or mug to make even edges.

When the base is ready, bake it for 10 minutes at 180 °C degrees on medium oven level and then cool completely.
Prepare the cheesecake:

Turn on the oven to 155-160 °C degrees, top/bottom mode.
The classic cheesecake is made with cream cheese. You can experiment and add other types of cheese or even some of the delicate cottage cheese.

The main rule: only use a hand whisk or spatula. This is to avoid creating air bubbles with the mixer, which will rise to the top during baking and form cracks on the surface of the cheesecake.

So, mix the cheese with the sugar, vanilla, and lemon zest. We add the eggs and mix again.
Then we add heavy cream and mix everything until homogeneous. You're all set.

If you have taken some part of the curd, the mass seems too liquid, and no traces of the whisk are left, add 15 grams of corn starch or flour (1 tbsp without a hill) to the mass and mix it gently.
Pour the cheesecake into the mold with the base.

The cheesecake is baked in a water bath. This point cannot be replaced or ignored. You want cheesecake, cook in a water bath, otherwise you'll just get a casserole. We bake the cheesecake on the middle level of the oven.

We need to place a container of water under the cheesecake mold.

I do it this way:
1. I preheat the oven.
2. I boil 1.5 liters of water.
3. I put a deep tray just below the middle level of the oven
4. I put the cheesecake mold in a mold with a larger diameter
5. I place both cheesecake molds in the middle of the deep pan
6. I pour water into the deep tray and close the oven

If you don't have a large diameter mold, you can use foil. Fold it 3-4 times and wrap the bottom of the cheesecake mold.
You can also put a rack on top of the water tray and place the cheesecake mold on it.
Bake the cheesecake for 60-80 minutes without opening the oven door.

After 60 minutes, open the door and shake the mold by the rim.
The cheesecake is ready when the middle of the dessert is still moving slightly.

If the cheesecake seems very runny to you, leave it for another 20 minutes.
After you turn off the oven, don't open it for 10 minutes.

After 10 minutes, open the oven door a third of the way.

After another 10, open it fully.

Cooling the cheesecake slowly is also one of the important rules, if you follow it, you won't get cracks on the surface or edges of the dessert.

When the oven is almost cool, take the cheesecake out and let it cool completely on the table for a few hours and then 4-6 hours in the refrigerator.

This is necessary to create a dense and stable, tender dessert texture.
Raspberry layer:

I took raspberries because I like the combination of sweet and sour. You can take any berry or fruit puree.
Boil the water, wait 3-4 minutes and add the gelatin to it. Stir it vigorously with a spoon or whisk until it dissolves completely in the water. If some small lumps still remain, pass the liquid through a sieve.

Put raspberries in a saucepan with sugar or sugar substitute. Bring to a boil and simmer for a few minutes.
Next, I pass the raspberries through gauze, because I do not like the seeds, but you can do it at will. We combine the still warm raspberry juice with water and gelatin, mix well, and pour on top of the cheesecake.

The raspberry layer should harden quickly since the cheesecake has been in the refrigerator for a long time, but you should still give the gelatin half an hour to stabilize in a cold place.
The cheesecake is ready! Decorate the dessert as you wish or leave it in its already finished but beautiful minimalism. Cut with a damp knife and serve cold.