Cheesecake with raspberry jam
Cheesecake is a classic for being a dessert that is super easy to prepare and that is very welcome after any meal. Today I bring you a version that comes out round: a creamy cheesecake that tastes delicious with jam inside. We make it with a biscuit base that, although it adds a few extra minutes of initial preparation and baking, is worth doing - How delicious is the biscuit-based cheesecake!
To give the base a different touch, we will add a little ginger to the biscuit mixture, which goes perfectly with the cake and the jam.
If you prefer to make it without the cookie base you can do it too, the preparation of the dough will take only 5 minutes and the result is really delicious
Whether it's Monday or Sunday, having cheesecake in the fridge ensures you succeed and enjoy. I hope you enjoy it!
TRICK! If you are too lazy to make the biscuit base, but you want to add a base to the cake to ensure a certain consistency and a nice finish, you can line the mold with a shortcrust or puff pastry base. The cheesecake with those sweet base doughs will be delicious. You can also sprinkle a pinch of ginger or cinnamon on the base to add a spaced touch to each bite.
Porcelain dessert plates Caractére de Revol
For the base:
- 225 gr of Digestive biscuits*
- 115 g of melted butter
- 1 tsp ginger
- (Optional) 1 tbsp cocoa powder
- (Optional) 1 tsp cinnamon
*If you prefer, you can put less amount of Digestive and reach 225gr with other cookies, such as Maria type cookies.
For the filling:
- 400 gr of cream cheese (Philadelphia type)
- 250 grams of Mascarpone cheese
- 160 g of sugar
- 4 eggs
- Juice of half a lemon
- 40 gr of corn flour (Maizena)
- 1 tsp Madagascar Vanilla Extract
- Raspberry jam (or strawberry, figs, berries...)
Non-stick and unmoldable clip pan, plates, cups and milk jugs Revol
Preheat the oven to 180ºC.
We prepare the biscuit base:
- In a food processor , add the cookies and blend for a few seconds. Add the melted butter and while it is integrating we can add the teaspoon of ginger (and cocoa if you want to make a base with a more intense flavor).
- We prepare the mold: you can place a baking paper around the mold, which loosely hangs over the sides, to ensure easy unmolding and no spills. Or with the usual method, you can brush the mold with butter, make it an airtight mold (I have used a 22 cm clamp, but depending on what you have, you can do it in a 24 or 26 cm one, it will be wider and not as tall).
- We pass the cookie dough in the mold, pressing down with a spoon (or with the base of a large measuring spoon, it works very well for me). Distribute the dough evenly throughout the mold, but you can leave the dough a little higher on the walls, they look nice and you better ensure the sealing of the mold.
- Let the mold cool in the fridge or freezer for half an hour.
- After the time, we remove it from the refrigerator and bake it for about 10-12 minutes, until we see that the dough is somewhat toasted. Let cool on a cooling rack.
Nordic Ware Wood Handle Serving Shovel
We prepare the filling and the cheesecake:
- Put the Philadelphia cheese in the KitchenAid bowl with the balloon whisk attachment, or in a large bowl. We beat with the electric rods or the kneader until the cheese is unctuous.
- Without stopping beating, add the Mascarpone cheese and then the sugar.
- Add the lemon juice and the eggs. It is important to incorporate them one by one, letting the cheese integrate them. It is a very fast process.
- We add the spoonful of vanilla desserts and cornstarch, which will help to gain consistency.
- We get a fairly liquid mixture.
- We introduce the filling in the mold that we had prepared with the biscuit base.
- It is time to add the jam. If it is thick or cold, as was my case, it will sink to the bottom of the cake. Go adding spoonfuls distributed throughout the cake, be generous (I introduced half a boat). If you want to clarify it a bit with water or milk, you will be able to see that there is more left on the surface, and get a marbled effect on the surface.
- We introduce the mold in the oven, in the lower part. If you see that the surface is cooking too quickly, cover it loosely with baking paper or aluminum (remove it before finishing baking, so that the surface takes on color). Bake for about an hour or until a knife comes out clean.
I hope you enjoy it, at home he passed the exam with a very good grade. I hope they put honors on yours.
Remember that if you are a fan of cheesecakes, there is a book that interests you: The best cheesecakes, by Bea Roque , a book that can be summed up by saying that it is the Bible of cheesecakes and in which you will find a source infinite inspiration to prepare the most varied cheesecakes.
Una receta fantástica.
Hola Ana, tienes razón que no se indica, luego lo añado en texto. Debes hornear a 170°, un saludo!
Hola Diana, aplica jengibre en polvo, gracias por preguntar y un saludo!! Espero que os guste, salió deliciosa :)
Hola Isabel, pues sin duda que sí, y de hecho me parece una idea estupenda para aportar ese sabor!! Con el sabor de cacao de la base quedará de lujo. Saludos!
Hola Amelia, me alegro!! Poco a poco iremos poniendo más, por ahora mira en el filtro del blog y unas cuántas encontrarás en la sección sin gluten, a disfrutarlas!!
A qué temperatura debe hornearse la tarta cuando se pone el relleno del queso? Pone en la receta una hora en la parte baja del horno, pero me podrían decir por favor a qué temperatura?
El jengibre sería un trocito o es en polvo? Muchas gracias
La base de galleta se podría hacer con aceite de coco en vez de con mantequilla? Gracias 🙏
Muchísimas muchísimas muchísimas gracias por poner recetas sin gluten. Sois los mejores. A mi familia nos ayudáis muchisimo