What better way to spend your Sunday than with a creamy slice of raspberries cheesecake and a cup of coffee. I do not know about you, but it is very hard to find the perfect cheesecake in a coffee place. I have never tried one that has everything together: creamy and light texture and fresh fruits. Therefore, I have decided to bake my own. There are as well a lot of no bake recipes but I prefer the baked one and I encourage you to try it.
For the crust you will need:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter, melted
For the filling:
500 g mascarpone, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract or liquor (I have added 2 tea spoons of Cointreau)
For the topping:
1 cup of raspberry jam
150 g of fresh raspberries
To make the crust, mix the graham crackers, sugar, and melted butter until moistened. Pour into a round pan with removable edge. With your hands, press the crumbs into the bottom of the pan. Bake for 8 minutes. Cool to room temperature.
To make the filling, mix the cream cheese and sugar in the bowl for about 5 minutes. Add the egg yolks, 2 at a time, mixing well. After this pour in the sour cream, lemon zest, and vanilla or liquor. Mix thoroughly and add the mixed eggs white.
Add this mixture over the crackers crust and bake for 30 -40 minutes or until the mixture is golden and has a jelly structure.
Take the cake out of the oven and allow it to sit at room temperature until completely cooled. Then remove the edges of the pan and add the topping. Firstly add the jam and then place gently on top the fresh raspberries. Keep it in a cool place before serving.