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One more recipe for cheesecake, but with a surprising filling, because to the cream cheese we put a raspberry puree richness and that will give you a great pink color. Then we cut into rectangles to make some colorful individual cupcakes with the beautiful color that the fruits of the forest give them (it also has blackberries). An explosion of flavor and color. Why not cut the cake into the shape of hearts? There is so little to wait for Valentine's Day ...
pink cheesecake
If you like cheesecakes, you will love this recipe
- Ángela
- Kitchen: cuisine
- Recipe type: dessert
- Total time:
Ingredients
For the mash:
- 250 g raspberries
- 2 teaspoons of sugar
- 1 teaspoon of lemon juice
For the base:
- Butter, for greasing
- 2 tablespoons sugar
- 1 pinch of ground cinnamon
- 9 Maria or Digestive cookies
- 60g unsalted butter, melted
For the filling:
- 450 g cheese spread at room temperature
- 2 eggs
- 225 g of sugar
- 250 g of blackberries
- The ready-made raspberry puree
Preparation
Put all the ingredients for the purée in a skillet or saucepan over medium-low heat and stir occasionally (about 10 minutes); the result must be like a jam or syrup.
Set aside, let cool and pass through a strainer.
Preheat the oven to 160º C.
Grease the bottom of a rectangular refractory mold with butter.
Next, cover it with parchment paper, which is over the edges (to be able to pull them later) and pressing on the corners.
With a kitchen robot, we grind the sugar, cinnamon and cookies until it has the consistency of bread crumbs.
Add the melted butter and run the machine again until everything is incorporated.
Pour this mixture into the mold and cover the entire base, pressing down with the back of a spoon or similar.
Bake for about 12 minutes, or until firm.
Mix the cream cheese, eggs, raspberry purée and sugar in the food processor glass.
Mix until well incorporated. It should have a smooth consistency. Pour this dough over the already cooked cookie base, spread the blackberries on top. They will sag slightly, but we want them to only go halfway down for the final visual result.
Put it in the oven and cook for 35-45 minutes, or until the center is almost set (it will finish cooking outside). Remove from oven and allow to cool completely before refrigerating for at least 3 hours.
Once firm, remove from the mold by pulling the paper and cut into rectangular pieces. If you have a heart-shaped cookie cutter, you can cut the cake that way.
Images and adaptation: epicureanmom