- 150 gr cookies
- 50 gr butter
- 500 gr mascarpone
- 200ml creme fraiche
- 2 egg yolks
- 100gr sugar
- 2 tbs corn starch
- frozen raspberries (optional)
I usually make plain cheesecake and put some cherry pie filling on top. For this experiment I put some frozen raspberries in the filling.
Preparing the bottom: I use bastogne cookies which are cookies made with rock sugar. I have no idea what would be the equivalent, but using disgestives would be fine. Blitz the cookies in a blender or beat the hell out of them until they have become very fine. Mix well with 50 grams of melted butter. Line a spring form with baking paper, make sure you have an edge of about an inch minimum. Create the bottom, using the back of a tablespoon to spread and create an evenly compressed base. Put this in the fridge to harden a bit.
For the filling: mix all the dry ingredients together and then add your wet ingredients. Once the filling has gone smooth, carefully fold in your raspberries so they won’t break up too much.
Bake the cheesecake at 190C/374F in the center of the oven for 40 minutes to an hour. Keep checking after 40 minutes. The cheesecake should be slightly wobbly and not too liquid. If you make the cheesecake without the raspberries, 40 minutes should be enough. Because there is a minor risk of leakage I wrap the outside of my spring form with a bit of tin foil. Once the cheesecake is done, let it cool in the oven and refridgerate overnight.
One reader pointed out that the cake looked similar to an unfortunate pubescent teenager’s face(I know where your house lives). Dispite the look, it tastes absolutely wonderful! :p