American refrigerator cheesecake recipe
information
With its raspberry filling, this cheesecake makes an impressive-looking dessert. Frozen raspberries are excellent for making cheesecakes and, of course, have the added bonus of being available all year round. If you like, decorate the base of the cheesecake with rosettes of whipped cream.
ingredients
100 g (4 oz) ginger biscuits
50 g (2 oz) butter, melted
225 g (1/2 lb) cream cheese
141 g (5 oz) carton soured cream
2 eggs, separated
1 tbsp gelatine powder
2 tbsp water
50 g (2 oz) caster sugar
226 g (8 oz) pack frozen raspberries, thawed
25 g (1 oz) vanilla sugar to finish
50 g (2 oz) butter, melted
225 g (1/2 lb) cream cheese
141 g (5 oz) carton soured cream
2 eggs, separated
1 tbsp gelatine powder
2 tbsp water
50 g (2 oz) caster sugar
226 g (8 oz) pack frozen raspberries, thawed
25 g (1 oz) vanilla sugar to finish
method
1. Put the biscuits between two sheets of greaseproof paper and crush finely with a rolling pin. Put in a mixing bowl. Pour in the melted butter and stir to combine. Using a metal spoon, press into the base of a 17.5 cm (7 in) loose-bottomed cake tin.
2. Chill in the refrigerator for 30 minutes or until quite firm. Meanwhile, make the filling. Put the cream cheese and soured cream in a mixing bowl and stir well to combine.
3. Beat in the egg yolks until thoroughly mixed. Set aside. Sprinkle the gelatine over the water in a small heatproof bowl and leave until spongy, then place the bowl in a pan of hot water and stir over low heat until the gelatine has dissolved.
4. Remove the bowl from the pan and leave to cool slightly. Stir into the cheese mixture with the sugar. Leave until just beginning to set.
5. Meanwhile, beat the egg whites until stiff, then fold into the cheese mixture with the thawed raspberries and their juice. Reserve a few raspberries for decoration. Pour into the prepared base and chill in the refrigerator until set, preferably overnight.
6. Take the cheesecake carefully out of the tin (the base may be left on if difficult to move) and place on a serving platter. Top with the reserved raspberries, sprinkle with vanilla sugar and serve.
2. Chill in the refrigerator for 30 minutes or until quite firm. Meanwhile, make the filling. Put the cream cheese and soured cream in a mixing bowl and stir well to combine.
3. Beat in the egg yolks until thoroughly mixed. Set aside. Sprinkle the gelatine over the water in a small heatproof bowl and leave until spongy, then place the bowl in a pan of hot water and stir over low heat until the gelatine has dissolved.
4. Remove the bowl from the pan and leave to cool slightly. Stir into the cheese mixture with the sugar. Leave until just beginning to set.
5. Meanwhile, beat the egg whites until stiff, then fold into the cheese mixture with the thawed raspberries and their juice. Reserve a few raspberries for decoration. Pour into the prepared base and chill in the refrigerator until set, preferably overnight.
6. Take the cheesecake carefully out of the tin (the base may be left on if difficult to move) and place on a serving platter. Top with the reserved raspberries, sprinkle with vanilla sugar and serve.
serving amount
serves 8 to 10.
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