Healthy raspberry cheesecake

Ingredients

The Base

170 grams (6 ounces) sugar-free shortbread cookies or whole grain bread
90 grams (3.2 ounces) ripe banana

Cheese Mass

300 grams (10.6 ounces) cream cheese
400 grams (14.1 ounces) soft cottage cheese (5%)
2 eggs
20 grams (0.7 ounces) cornstarch
Vanilla extract to taste
Sweetener to taste
200 grams (7 ounces) raspberries

Equipment

Blender
Use a high-powered blender to grind the cookies and blend the banana smoothly. It saves time and ensures even consistency.
Mixing Bowls
Having multiple mixing bowls of different sizes will help you manage different components like the base and the cheese mass efficiently.
Electric Mixer
An electric mixer is key for getting the eggs fluffy and incorporating all the cheeses smoothly.
Baking Mold
A springform pan works best for this cheesecake. Choose a narrower mold for a higher cheesecake or a wider one for quicker baking.
Oven
Ensure your oven is preheated to the correct temperature. A reliable oven thermometer can be very handy.
Foil
Have foil on hand to cover the cheesecake if the top browns too quickly.
Refrigerator
Refrigeration is crucial for the cheesecake to set properly. Plan for at least 6-8 hours, or overnight.

Instructions

Step 1

1. Grind the cookies or whole grain bread in a blender until they are finely crumbled. Add the ripe banana and blend until the mixture becomes smooth. Press this mixture evenly onto the bottom of your baking mold.

Step 2

Make sure to use a parchment paper or grease the mold to prevent sticking.

Step 3

2. Preheat your oven to 356°F (180°C). Bake the base in the preheated oven for 7-10 minutes. Remove and let it cool completely.

Step 4

Keep a close watch to prevent over-baking; the base should just begin to get golden.

Step 5

3. In a mixing bowl, beat the eggs until they become fluffy. Add the sweetener and vanilla extract, then continue to beat until combined. Next, add the cream cheese and soft cottage cheese, and beat again until the mixture is smooth.

Step 6

To avoid lumps, make sure your cream cheese and cottage cheese are at room temperature.

Step 7

4. Gently fold in the raspberries into the cheese mixture. Pour this mixture over the cooled base in your baking mold.

Step 8

You can slightly crush half of the raspberries if you prefer a more evenly distributed fruit texture.

Step 9

5. Preheat your oven to 320°F (160°C). Place the baking mold into the oven and set up a water bath (or place a baking sheet with water below the mold). Bake the cheesecake for 40-50 minutes.

Step 10

A water bath helps maintain a humid environment to prevent the cheesecake from cracking.

Step 11

6. Check the cheesecake towards the end of the baking time; if the top starts to brown too much, cover it with aluminum foil, shiny side up.

Step 12

The cheesecake is ready when the center slightly jiggles like a Jell-O but the edges are set.

Step 13

7. Once done, turn off the oven, slightly open the door, and let the cheesecake cool inside to avoid sudden temperature changes. This helps prevent the cheesecake from sinking.

Step 14

Cooling in the oven for at least an hour is recommended for a smooth top.

Step 15

8. Remove the cheesecake from the oven and cool it further at room temperature. Once cooled to room temperature, carefully run a knife around the edges to loosen it from the mold, then refrigerate for 6-8 hours or overnight.

Step 16

Chilling the cheesecake allows the flavors to meld and the texture to firm up, making it easier to slice.

Step 17

9. Before serving, decorate the cheesecake with fresh raspberries.

Servings

🎉 Elevate your Cheesecake Experience! 🎉

💡 **Pro Tip**: Serve this cheesecake chilled for the ultimate creamy texture. When ready to serve, take the cheesecake out of the fridge about 15 minutes earlier to let it soften slightly. Top it with fresh raspberries for a tart contrast that complements the creamy sweet cheese beautifully.

🍰For an eye-catching presentation, drizzle some raspberry coulis over each slice. It not only looks stunning but also adds an extra burst of fruitiness. If you want to get even more creative, add a sprinkle of powdered sugar or some edible flowers for a touch of elegance.

🥂Pairing suggestions: This cheesecake pairs wonderfully with a glass of chilled Prosecco or a sweet Moscato. If you prefer non-alcoholic options, a sparkling raspberry lemonade or a nice cup of herbal tea can be great companions.

Variations

🌱 Gluten-Free & Vegan Variations 🌱

✨ Gluten-Free: To make this cheesecake gluten-free, simply substitute the sugar-free shortbread cookies with gluten-free cookies. You can find a variety of options in most health food stores or even make your own. Ensure that all other ingredients, like cornstarch, are certified gluten-free.

🌿Vegan: Swap out the cream cheese and soft cottage cheese for vegan alternatives. Many brands offer plant-based cream cheese and cottage cheese made from almond or cashew milk. Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) instead of regular eggs, and choose a plant-based sweetener.

Faq

Why did my cheesecake crack in the middle?
Cheesecake can crack if the oven is too hot or if it baked too long. Using a water bath can help maintain an even temperature and prevent cracks.
Can I replace the raspberries with another fruit?
Absolutely! Blueberries, strawberries, or even mango chunks work well. Just make sure the fruit is not too watery.
How do I know when my cheesecake is perfectly baked?
The cheesecake is done when the edges are set, and the center slightly jiggles. It will continue to set as it cools.
Why should the cheesecake cool in the oven?
Slow cooling helps to prevent the cheesecake from settling too much and cracking. It also promotes a smoother texture.
How can I make the cheesecake firmer?
Ensuring accurate measurements and using full-fat cream cheese can make your cheesecake firmer. Also, make sure to refrigerate it for the recommended time.
Can I freeze my cheesecake?
Yes, cheesecakes freeze well! Wrap it tightly in plastic wrap followed by aluminum foil before freezing. Thaw in the refrigerator overnight before serving.