I can’t even begin to tell you how excited I am to share this delightful recipe for Raspberry Burnt Cheesecake! This dessert has been my go-to for all kinds of celebrations—from birthday parties to cozy get-togethers with friends. The first time I made this cheesecake, I was a bit apprehensive. Who knew that burning the top of a cheesecake could lead to something so delicious? But oh boy, was I in for a treat! The crispy, caramelized top combined with the creamy filling is a match made in dessert heaven. And the burst of tangy raspberries and blueberries? You won’t want to miss that!
Every time I pull this cheesecake out of the oven, it’s like Christmas morning—pure joy! The dark top might look intimidating, but trust me, it’s part of the fun and the flavor. Plus, it gives your cheesecake a rustic charm that’ll have your guests ooh-ing and aah-ing. So, let’s dive into the ingredients that make this beauty.
What’s in Raspberry Burnt Cheesecake?
500g cream cheese: This is the star of the show! I always go for full-fat cream cheese to achieve that rich and creamy texture.
200g granulated sugar: Sweetness is key; this balances the tanginess of the cheese and berries.
3 large eggs: These bind everything together, giving the cheesecake a beautiful structure.
250ml heavy cream: For that rich, luscious mouthfeel! The more cream, the merrier!
1 tsp vanilla extract: A splash of vanilla adds warmth to the flavor, making it feel like home.
1 tbsp all-purpose flour: Helps to stabilize and firm up the cheesecake just a tad.
200g fresh blueberries: Oh, the sweetness! Fresh blueberries are perfect here, but frozen would do too—just thaw them first!
100g fresh raspberries: Their tartness complements the sweetness of the cheesecake beautifully.
Additional berries for garnish: Optional, but come on, we love to make our desserts pretty!
Is Raspberry Burnt Cheesecake Good for You?
Now, before you dive headfirst into this heavenly jubilation of a dessert, let’s talk about health. While this cheesecake might not be on your everyday menu, it does have some positives when enjoyed in moderation.
Cream cheese and heavy cream: They provide calcium and fat, which are essential for energy. But, of course, moderation is key—too much of a good thing can lead to a few extra pounds.
Fresh blueberries and raspberries: These little guys are antioxidant powerhouses! They can help support heart health and cognitive function, so you can feel a bit better about indulging.
Remember, it’s all about balance! Enjoying a slice of this cheesecake once in a while can fit into a wholesome diet. Just don’t have the whole cake in one go—trust me, that’s a slippery slope!
Ingredients
– 500g cream cheese, softened
– 200g granulated sugar
– 3 large eggs
– 250ml heavy cream
– 1 tsp vanilla extract
– 1 tbsp all-purpose flour
– 200g fresh blueberries
– 100g fresh raspberries
– Additional berries for garnish (optional)
This recipe serves about 8 goodness-filled slices.
How to Make Raspberry Burnt Cheesecake?
1. Preheat your oven to 220°C (428°F). Line a 9-inch springform pan with parchment paper, ensuring that the paper comes up the sides of the pan for easy removal.
2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy, about 2-3 minutes.
3. Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
4. Pour in the heavy cream and vanilla extract, and continue mixing until fully combined. The mixture should be creamy and smooth.
5. Sift in the flour and gently fold it into the mixture with a spatula until just combined.
6. Gently fold in the fresh blueberries and raspberries, being careful not to break them up too much.
7. Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until the top is dark brown and the center is slightly jiggly.
9. Turn off the oven and leave the cheesecake inside for an additional hour, allowing it to cool gradually.
10. Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, chill in the refrigerator for at least 4 hours or overnight.
11. Before serving, garnish with additional fresh berries on top. Slice and enjoy your raspberry burnt cheesecake!
Sweet Tips and Tricks
– If you want a more pronounced vanilla flavor, feel free to add an extra teaspoon of vanilla extract!
– You can switch it up with different berries according to the season—strawberries or blackberries would be fantastic too!
– Serving with a dollop of freshly whipped cream adds an extra indulgent layer to this dessert!
I can’t wait for you to create this recipe! I promise you it’ll impress anyone who takes a bite. So whip out those mixing bowls and surprise yourself with this show-stopping Raspberry Burnt Cheesecake. Don’t forget to share your experience and maybe even snap a picture! Happy baking!
