Cheesecake with raspberry jam

Cheesecake is a classic dessert because it is super easy to prepare and is a welcome addition to any meal. Today I bring you a version that turns out great: 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 making - How delicious is cheesecake with a biscuit base!

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

If you prefer to make it without the cookie base, you can do so as well. The preparation of the dough will only take you 5 minutes and the result is truly delicious.

Whether it's Monday or Sunday, having cheesecake in the fridge ensures success and enjoyment. I hope you enjoy it!

TIP! If you're too lazy to make the biscuit base, but you want to give the cake a base to ensure a certain consistency and a nice finish, you can line the mould with a shortcrust or puff pastry base. The cheesecake with these sweet doughs as a base will be delicious. You can also sprinkle a pinch of ginger or cinnamon on the base to give each bite a spicy touch.

Caractére porcelain dessert plates by Revol

Ingredients

For the base:

• 225 gr of Digestive biscuits*
• 115 gr melted butter
• 1 tsp ginger
• (Optional) 1 tbsp cocoa powder
• (Optional) 1 tsp cinnamon

*If you prefer, you can use less Digestive and reach 225g with other biscuits, such as Maria-type biscuits.

For the filling:

• 400 gr of cream cheese (Philadelphia type)
• 250 gr Mascarpone cheese
• 160 gr 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 removable tong mold , plates, cups and Revol milk jugs

Preparation

Preheat the oven to 180 ºC.

We 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 blending, add the teaspoon of ginger (and the teaspoon of cocoa if you want to make a base with a more intense flavor).
2. Prepare the mould: you can place baking paper over the whole mould, with enough room to hang over the sides, to ensure easy unmoulding and to avoid spills. Or, using the usual method, you can brush the mould with butter, making sure it is a watertight mould (I have used a 22 cm clip mould, but depending on how you arrange it, you can use a 24 or 26 cm mould, which will be wider and not so high).
3. Pour the cookie dough into the mold, pressing down with a spoon (or with the base of a large measuring spoon, which works very well for me). Distribute the dough evenly throughout the mold, but you can leave the dough a little higher on the walls, it looks nice and ensures the mold is tight.
4. We let the mold cool in the refrigerator or freezer for half an hour.
5. After the time has passed, remove it from the refrigerator and bake for about 10-12 minutes, until the dough looks slightly toasted. Let it cool on a cooling rack.

Nordic Ware Serving Scoop with Wooden Handle

We prepare the filling and the cheesecake:

1. Place the Philadelphia cheese in the KitchenAid bowl with the whisk attachment, or in a large bowl. Beat with the electric beaters or the dough mixer until the cheese is creamy.
2. Without stopping beating, add the Mascarpone cheese and then the sugar.
3. Add the lemon juice and the eggs. It is important to add them one by one, allowing the cheese to integrate them. It is a very quick process.
4. We add the dessert spoon of vanilla and the cornstarch, which will help it gain consistency.
5. We get a fairly liquid mixture.
6. We put the filling into the mold that we had prepared with the cookie base.
7. Now it's time to add the jam. If it's thick or cold, as in my case, it will sink to the bottom of the cake. Add spoonfuls of it spread over the whole cake, be generous (I used half a jar). If you want to clarify it a little with water or milk, you'll see that more of it remains on the surface, and you'll get a marbled effect on the surface.
8. Place the mould in the oven, on the lower part. If you notice that the surface is cooking too quickly, cover it loosely with baking paper or aluminium foil (remove it before finishing baking, so that the surface takes on colour). Bake for almost an hour or until the knife comes out clean.

I hope you enjoy it. At home you passed the exam with very good marks. I hope you get a first class honours 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 an endless source of inspiration to prepare the most varied cheesecakes.