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Raspberry cheesecake Recipe

Ingredients for people


    For the crumble
  • Plain flour : 50 g
  • Ground hazelnuts : 50 g
  • Unsalted butter : 50 g
  • Caster sugar : 50 g

    For the rest of the recipe
  • Whole egg(s) : 3 whole
  • White chocolate : 100 g
  • Plain flour : 50 g
  • Cream cheese : 300 g
  • Lemon(s) : 1 whole
  • Fresh raspberries : 250 g
Method
  • 1

    Preheat the oven to 150 degrees.

  • 2

    Mix the ground hazelnut, 50g flour, butter and sugar together.

  • 3

    Press the mixture into the base of a cake mould and leave to cool.

  • 4

    Mix the cream cheese and the eggs with the other 50g flour and the lemon zest. Mix well to obtain a smooth batter.

  • 5

    Place the white chocolate in a bowl and melt over a pan of simmering water. Once melted, fold it in to the cream cheese mixture. Gently fold in the raspberries and then pour this mixture on to the biscuit base.

  • 6

    Bake for about 30 minutes in the oven, checking if they are cooked using the tip of a knife - when it comes out dry the cheesecake is cooked.

  • 7

    Once baked, remove from the oven and allow to cool before placing in the fridge to set for at least 2 hours.

  • 8

    Serve with a few more fresh raspberries and decorate the plate with a little fresh fruit drizzle.

Chef's tip

«This recipe can also be made using fresh blueberries or strawberries.»

A classic dessert - raspberry cheesecake with a homemade base of ground hazelnuts, flour and butter.

Rate this recipe :

(13 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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