Ingredients
Biscuit
- 210 grams (7.40 ounces) flour
- 30 grams (1.05 ounces) poppy seeds
- 171 grams (6.05 ounces) eggs
- 10 grams (0.35 ounces) baking powder
- 185 grams (6.55 ounces) sugar
- 76 grams (2.70 ounces) butter (82.5%)
- 63 grams (2.20 ounces) vegetable oil
- 2 grams (0.05 ounces) salt
Cherry Cheesecake
- 100 grams (3.55 ounces) cherry (halves)
- 250 grams (8.80 ounces) cream cheese
- 42 grams (1.50 ounces) eggs
- 60 grams (2.10 ounces) powdered sugar
- 55 grams (1.95 ounces) cream (with at least 33% fat content)
- 1 gram (0.05 ounces) salt
Raspberry Confit
- 120 grams (4.25 ounces) raspberries
- 35 grams (1.25 ounces) sugar
- 4 grams (0.15 ounces) cornstarch
Assembling Crème
- 500 grams (17.65 ounces) cream cheese
- 80 grams (2.80 ounces) powdered sugar
- 80 grams (2.80 ounces) cream (with at least 33% fat content)
- 40 grams (1.40 ounces) cherry puree
Covering Crème
- 600 grams (21.15 ounces) cream cheese
- 100 grams (3.55 ounces) powdered sugar
- 40 grams (1.40 ounces) cream (with at least 33% fat content)
- 60 grams (2.10 ounces) raspberry puree
Equipment
- Ring Molds
Essential for shaping your biscuit, ensuring even baking. Grease them well to avoid sticking!
- Microwave-safe Bowl
Use this to melt the butter and oil together quickly and cleanly.
- Silicone Spatula
Perfect for mixing and folding without scratching your bowls.
- Wire Rack
Allows your baked biscuit to cool evenly, preventing sogginess.
- Cling Film
Wrap your biscuit tightly to maintain moisture and freshness.
- Stewpan
Ideal for preparing the raspberry confit with its thick bottom for even heat distribution.
- Pastry Bags
Crucial for clean and professional crème application. Disposable ones can save on clean-up time!
Instructions
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Servings
Variations
Faq
- What is the best way to melt butter and oil together?
Use a microwave-safe bowl and heat in short intervals, stirring in between to avoid overheating.
- Why do I need to cool the cake in the fridge overnight?
Cooling overnight helps the cake layers firm up, making them easier to handle and assemble without crumbling.
- How can I prevent my cheesecake from cracking?
Bake it in a water bath and let it cool gradually in the oven to avoid sudden temperature changes.
- Can I use frozen raspberries for the confit?
Yes, frozen raspberries can be used. Thaw them first and drain any excess liquid before cooking.
- What’s the best way to apply the crème for a professional look?
Use a pastry bag with a round tip and practice steady, even pressure when piping to create an even layer.
- How do I achieve a smooth finish on the cake’s exterior?
Apply a crumb coat first, chill the cake, then apply a second layer of crème for a polished look.