Cheesecake with raspberry jam

The cheesecake is a classic for being a super easy dessert 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 initial minutes of preparation and baking, is worth making -How delicious is the biscuit-based cheesecake!

To give a different touch to the base, we will add a little ginger to the biscuit mixture, which goes perfectly with the cake and jam.

If you prefer to make it without the cookie base you can do it too, the preparation of the dough will only take you 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 provide a base for the cake to ensure a certain consistency and a beautiful finish, you can line the mold with a brioche or puff pastry base. The cheesecake with those sweet base masses will be delicious. You can also add a pinch of ginger or cinnamon to the base to add a spicy touch to each bite.

Porcelain Dessert Plates Caractére de Revol

Ingredients

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 gr of Mascarpone cheese
• 160 grams of sugar
• 4 eggs
• Juice of half a lemon
• 40 gr of cornmeal (Maizena)
• 1 tbsp of Madagascar Vanilla Extract
• Raspberry jam (or strawberry, figs, forest fruits...)

Non-stick and removable mold for clamps , plates, cups and milk jugs Revol

Preparation

Preheat the oven to 180ºC.

Prepare the cookie base:

1. In a food processor , add the cookies and blend for a few seconds. Add the melted butter and while it is being integrated we can add the teaspoon of ginger (and the cocoa if you want to make a base with a more intense flavor).
2. We prepare the mold: you can arrange a baking paper in the whole mold, which is loosely on the sides, to ensure easy removal from the mold and not suffer spills. Or with the usual method, you can brush the mold with butter, make it a waterproof mold (I 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 so high).
3. We pass the cookie dough into the mold, squeezing 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 beautiful and you better ensure the mold's tightness.
4. Let the mold cool in the fridge or freezer for half an hour.
5. After the time has elapsed, we remove it from the refrigerator and bake it for about 10-12 minutes, until we see that the dough looks somewhat toasted. Let cool on a cooling rack.

Nordic Ware Wooden Handle Serving Scoop

Prepare the filling and cheesecake:

1. We introduce the Philadelphia cheese in the KitchenAid bowl with the balloon whisk accessory, or in a wide bowl. We beat with the electric rods or the mixer until the cheese is unctuous.
2. Continuing to beat, add the Mascarpone cheese and then the sugar.
3. 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.
4. Add the vanilla dessert spoon and the cornstarch, which will help to gain consistency.
5. We obtain a rather liquid mixture.
6. We introduce the filling in the mold that we had prepared with the biscuit base.
7. It is time to add the jam. If it is dense or cold, as was my case, it will go 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 more remains on the surface, and achieve a marbled effect on the surface.
8. We put 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 the end of baking, so that the surface takes color). Bake for almost an hour or until the knife comes out clean.

I hope you enjoy it, at home he passed the exam with a very good grade. I hope they give you honors in 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.