Delicious Raspberry Cheesecake with a Rusk Base
- 1 Saucepan large
- 1 Fine strainer
- 1 Food processor, Blender or Rolling Pin and Freezer Bag to turn the rusk into crumbs
- 1 Pan small
- 1 Bowl
- 1 Springform pan
- 1 Mixing bowl or the bowl of a stand mixer
- 1 Medium bowl
- 2 Spatulas
- 1 Wide, shallow bowl
- 400 gr. Raspberries frozen
- 2-4 tbsp Water
- 1 packet Vanilla sugar
- 250 gr. Rusk
- 115 gr. Butter
- 600 gr. Cream cheese
- 150 gr. Cream
- 100 gr. Sugar
- 4 Eggs
- 6 tbsp Flour
- 1 Lime
- 200 gr. Raspberries fresh
- Put the frozen raspberries in a large saucepan, add the water and heat slowly over low heat. Sprinkle with the vanilla sugar, mix with a spatula. Boil briefly and then pass the purée through a fine strainer to remove all the raspberry seeds. Discard the seeds. Empty the syrup back into the pan and, still on a low heat and stirring frequently, boil down to about half, then leave to cool completely.
- Turn the rusk into crumbs using a food processor or blender. Alternativly put the rusk in a freezer bag and crush with a rolling pin.
- Melt the butter in a small pan, then mix in a bowl with the rusk crumbs to form a dough (be careful, it's very crumbly).
- Empty the crumb mixture into a springform, spread evenly over the base with your fingers and form a two-centimetre high rim. Then press everything down firmly.
- Preheat the oven to 160°C.
- Mix the cream cheese, cream and sugar in a mixing bowl with an electric mixer until homogeneous. Add the eggs, one after the other, continuing to whisk. Sift in the flour and mix.
- Divide the cream cheese mixture into ⅔ and ⅓ and mix the raspberry purée into the larger part and the juice of one lime into the smaller part.
- First empty the raspberry mixture onto the rusk base in the springform, then carefully add the lime mixture to create a nice pattern (you can also reinforce the pattern by carefully stirring with a fork or spatula).
- Put it in the oven for 15 minutes at 160°C.
- In the meantime, carefully coat fresh raspberries with flour. Take the cake out of the oven and scatter the raspberries on top. The flour prevents them from sinking all the way to the bottom (old cake baker's trick).
- Put the cheesecake back in the oven and bake at 140°C for about 60 minutes. The finished cake should no longer be wobbly.
- Carefully run a pointed knife along the edge to remove the finished cake from the baking pan. Carefully open and remove the sides of the springform pan and, if possible, leave to cool on a wire rack.
- The Cheesecake tastes best straight from the fridge.