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Raspberry cheesecake

Preppy Kitchen · ♥ 7.2K likes · 228.6K views · 12 min video

Read about cream cheese in the BrightCulinary Book

Raspberry cheesecake, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:00
  • 18 oz fresh raspberries
  • 66 g granulated sugar
  • 1 tbsp lemon juice
Put the raspberries, 66 g sugar and a tablespoon of lemon juice in a saucepan.
Cooking the raspberry reductionReducingRead
▶ 0:23
Cook over medium heat, stirring frequently and breaking the raspberries up, eight to ten minutes.
▶ 0:57
  • 1 tbsp water
  • 2 tsp cornstarch
Mix a tablespoon of water with two teaspoons of cornstarch into a slurry.
Thickening with a cornstarch slurry
▶ 1:11
Reduce the heat to low, stir the settled slurry, pour it in, raise back to medium and stir one to two minutes until thickened.
▶ 1:29
Strain the sauce immediately, because it thickens as it cools, and set it aside to cool to room temperature.
Straining out the seedsStraining
▶ 2:28
Preheat the oven to 350F.
Graham cracker crust mixture
▶ 2:43
  • 180 g graham cracker crumbs
  • 50 g granulated sugar
Mix the graham cracker crumbs with a quarter cup of sugar.
▶ 3:41
  • 6 tbsp unsalted butter
  • 1 tbsp unsalted butter
Stir in six tablespoons of melted butter, adding a tablespoon more at a time until it is like damp sand and holds when pressed.
▶ 4:37
Press the crumbs into a buttered nine-inch springform pan with a flat-bottomed cup, working one and a half to two inches up the side, then compact the base.
Pressing the crust into the springformBaking
▶ 5:28
Bake 10 to 12 minutes until slightly darkened and fragrant.
▶ 5:45
  • 3 blocks cream cheese
  • 200 g granulated sugar
Beat the softened cream cheese with 200 g sugar on medium low for two minutes, without pumping air in.
Mixing cream cheese and sugar low and slow
▶ 6:48
Scrape the bowl and the top of the paddle, where lumps hide.
▶ 7:23
  • 120 g sour cream
  • ¼ tsp salt
  • 2 tsp vanilla
  • 3 whole eggs
Add the sour cream, salt and vanilla.
Sour cream, vanilla and eggs
▶ 7:44
Add the eggs one at a time, letting each incorporate, scraping the bowl at least once.
▶ 8:34
Pour half the batter onto the cooled crust.
▶ 8:51
  • ¼ cup raspberry reduction
Drizzle a quarter cup of the cooled reduction over it and swirl with a skewer, avoiding any large pool.
A hidden swirl in the middle
▶ 9:27
Pour the remaining batter slowly from the edge inward so the layer is not disturbed.
▶ 9:52
  • ¼ cup raspberry reduction
Dollop a little less than a quarter cup of reduction on top and drag a skewer through for a marbled pattern, wiping the skewer partway so it does not go muddy.
Marbling the top
▶ 10:41
Bake at 350F for 15 minutes, reduce to 300F and bake a further 30 to 35 minutes until only slightly jiggly in the middle.
Baking and cooling to prevent cracksBaking
▶ 10:56
Turn the oven off and leave the cheesecake inside for an hour to finish in the residual heat.
▶ 11:10
Cool on the counter for an hour, then chill six hours; going straight to the fridge would crack it.