New York Cheesecake with Raspberries

why make this recipe

New York cheesecake is famous for its rich and creamy texture. Adding raspberries gives it a lovely fruity twist that balances the sweetness perfectly. Making this cheesecake is a great way to impress friends and family with a delicious dessert that is both elegant and simple to prepare.

how to make Чизкейк Нью-Йорк с малиной

Ingredients :

• 150 g shortbread cookies
• 80 ml cream/coffee/milk
• 500 g cream cheese (or 250 g cream cheese + 250 g mascarpone, or 250 g soft cheese + 250 g cream cheese or mascarpone)
• 140 g sugar or sweetener to taste
• 100 ml heavy cream (30-33%)
• 2 large or 3 small eggs
• Vanilla/lemon zest (optional)
• 150 g frozen raspberries
• 60 g sugar
• 30 ml water
• 6 g gelatin

Directions :

Start by taking any shortbread cookie. I used chocolate cookies. Break them into pieces and place them in a blender to crush into crumbs. If you don’t have a blender, put the cookies in a bag and roll over them with a rolling pin. Once the crumbs are ready, pour in the cream, coffee, or chosen liquid and mix well until the crumbs hold together when squeezed in your hand. If the crumbs fall apart, add more liquid. Line the bottom of a baking pan with parchment paper and pour in the cookie mixture. Evenly press it down across the bottom and sides of the pan. If you want, you can skip the sides and just use 75 g of cookies and 40 ml of liquid. When the base is ready, bake it for 10 minutes at 180 degrees Celsius and then let it cool completely.

Next, preheat the oven to 155-160 degrees Celsius using the top/bottom mode. Classic cheesecake is made using cream cheese. You can experiment with other types of cheese or even add some soft cheese. The key rule is to use only a hand whisk or spatula to avoid creating air bubbles that can cause cracks during baking. So, mix the cheese with sugar, vanilla, and lemon zest. Add the eggs and mix again. Then add the heavy cream and mix until smooth. This is your cheesecake filling. If you used a type of soft cheese that makes the mixture too liquidy, add 15 g of cornstarch or flour (about 1 tablespoon without a heap) and mix carefully.

Pour the cheesecake filling into the prepared crust. Cheesecake should be baked in a water bath. This step is crucial; if you skip it, you will end up with a dry cake. To set up a water bath: 1. Preheat the oven. 2. Boil 1.5 liters of water. 3. Place a deep baking tray slightly below the center rack in the oven. 4. Put your cheesecake pan in a larger pan. 5. Place both pans on the middle rack of the deep baking tray. 6. Pour the hot water into the deep tray and close the oven. Bake the cheesecake for 60-80 minutes without opening the oven door. After 60 minutes, open the door and gently shake the pan by the edge. The cheesecake is done when the center still jiggles slightly. If it looks too liquid, leave it for another 20 minutes. After turning off the oven, do not open the door for 10 minutes. Then open the oven door a third of the way. After another 10 minutes, open it fully. Cooling the cheesecake slowly is very important to prevent cracks on the surface.

When the oven is almost cool, take out the cheesecake and let it cool on the table for several hours, then refrigerate it for 4-6 hours. This helps achieve a firm, creamy texture.

For the raspberry topping, I chose raspberries because I love the sweet and tart combination. You can use any berry or fruit puree. Boil the water, let it sit for 3-4 minutes, and then add the gelatin. Stir it well until fully dissolved. If there are small lumps, you can strain it through a sieve. Combine the raspberries in a saucepan with sugar or sweetener and bring to a boil, simmering for a few minutes. I strain the raspberries to remove the seeds, but you can skip this if you prefer. Mix the warm raspberry juice with the water and gelatin, then pour it over the cheesecake. Allow the raspberry layer to set for about 30 minutes to an hour in a cold place.

how to serve Чизкейк Нью-Йорк с малиной

Slice the cheesecake carefully with a sharp knife for clean edges. Serve it chilled. You can garnish each slice with fresh raspberries or a drizzle of raspberry sauce for an extra touch.

how to store Чизкейк Нью-Йорк с малиной

Keep the cheesecake in the refrigerator, covered tightly to prevent it from absorbing odors. It will stay fresh for up to 5 days. If you have a lot of leftovers, you can freeze individual slices.

tips to make Чизкейк Нью-Йорк с малиной

• Make sure all ingredients are at room temperature before mixing to ensure a smooth batter.
• Don’t skip the water bath; it helps bake the cheesecake evenly.
• If you want a smoother surface, use a spatula to gently smooth out the filling before baking.

variation

You can try different fruits like strawberries, blueberries, or cherries for the topping. You can even mix in some chocolate or caramel for a richer flavor.

FAQs

Can I make the cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just keep it refrigerated until you are ready to serve.

Can I use a different type of cookie for the crust?
Absolutely! You can use graham crackers, digestive biscuits, or even Oreo cookies for a different flavor.

Is it possible to make this recipe without gelatin?
Yes, you can omit gelatin. However, the raspberry layer may be less firm and not hold its shape as well.

New York Cheesecake with Raspberries

This New York cheesecake is rich and creamy, topped with a vibrant raspberry layer that adds a fruity twist, making it an elegant dessert perfect for impressing guests.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 8 servings

Course: Cheesecake, Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Crust

• 150 g shortbread cookies Use chocolate cookies if desired.
• 80 ml cream/coffee/milk

Filling

• 500 g cream cheese Can substitute with 250 g cream cheese + 250 g mascarpone, or 250 g soft cheese + 250 g cream cheese.
• 140 g sugar or sweetener to taste
• 100 ml heavy cream (30-33%)
• 2 large eggs Or 3 small eggs.
• Vanilla/lemon zest (optional)

Raspberry Topping

• 150 g frozen raspberries
• 60 g sugar
• 30 ml water
• 6 g gelatin

Method

 

Preparing the Crust

1. Crush the shortbread cookies in a blender or by using a rolling pin over a bag until they are fine crumbs.
2. Mix the cookie crumbs with cream/coffee/milk until they hold together when squeezed.
3. Press the mixture into the bottom and sides of a baking pan lined with parchment paper.
4. Bake the crust at 180°C (350°F) for 10 minutes and let it cool.

Making the Filling

1. Preheat the oven to 155-160°C (315-320°F).
2. In a mixing bowl, combine cream cheese, sugar, and optional vanilla/lemon zest, mixing gently with a hand whisk or spatula.
3. Add the eggs one at a time, mixing gently after each addition.
4. Pour in the heavy cream and mix until the filling is smooth.
5. Pour the filling into the cooled crust.

Baking the Cheesecake

1. Set up a water bath by placing a deep baking tray on a lower rack of the oven, with a larger pan for your cheesecake on the middle rack.
2. Pour hot water into the deep tray and bake the cheesecake for 60-80 minutes, monitoring the jiggle in the center.
3. After baking, do not open the oven door for 10 minutes to cool slowly.
4. Let the cheesecake cool at room temperature for several hours then refrigerate for 4-6 hours.

Preparing the Raspberry Topping

1. Dissolve gelatin in boiled water and set aside.
2. Combine raspberries and sugar in a saucepan and simmer for a few minutes.
3. Strain the mixture to remove seeds if desired.
4. Mix the warm raspberry juice with dissolved gelatin and pour over the cheesecake.
5. Allow to set for 30 minutes to an hour in the refrigerator.

Serving

1. Slice the cheesecake carefully with a sharp knife and serve chilled.
2. Garnish with fresh raspberries or raspberry sauce if desired.

Notes

Ensure all ingredients are at room temperature before mixing. Do not skip the water bath; it ensures even baking. For a smoother surface, use a spatula to level the filling before baking.