Light cheesecake with almonds and raspberries

Ingredients

Almond Base

150 grams (5.3 ounces) almonds

70 grams (2.5 ounces) butter

25 grams (0.9 ounces) dark chocolate

15 grams (3 teaspoons) sugar

1 gram (a pinch) salt

Cheese Layer

300 grams (10.6 ounces) cottage cheese

180 grams (6.3 ounces) cream cheese

120 grams (4.2 ounces) sour cream

100 grams (3.5 ounces) sugar

10 grams (2 teaspoons) vanilla sugar

100 grams (3.5 ounces) whipping cream

8 grams (0.28 ounces) gelatin

Raspberry Layer

250 grams (8.8 ounces) raspberries

16 grams (2 tablespoons) cornstarch

24 grams (2 tablespoons) sugar

fresh raspberries (for garnish)

toasted almond flakes (for garnish)

Instructions

Step 1

1. In a blender, grind the almonds into small crumbs. Melt the butter in a frying pan, add the almond crumbs, salt, and sugar. Stir regularly and cook for about 5 minutes. Add the dark chocolate broken into pieces, letting it melt completely, and stir until smooth. Spread the mixture on the bottom of an 18cm (7.1 inch) diameter mold, press it down firmly, and refrigerate. Ensure the base is evenly spread to avoid an uneven cheesecake.

Step 2

2. Soak the gelatin in cold water according to the package instructions. Grind the cottage cheese through a sieve or in a blender until smooth. Combine the cottage cheese, cream cheese, sour cream, sugar, and vanilla sugar. Whisk the mixture with a mixer until smooth. Whip the chilled cream to soft peaks. Dissolve the gelatin and add it to the cheese mixture. Carefully fold in the whipped cream to maintain volume. Spread this cheese mixture over the almond base and refrigerate for a couple of hours. Ensure there's no lump of gelatin for a smooth texture.

Step 3

3. Blend the washed raspberries to a puree and pass it through a sieve to remove the seeds. Add cornstarch and sugar to the raspberry puree, then cook over heat until thickened. Spread this raspberry mixture over the chilled cheese layer and refrigerate the cheesecake for another couple of hours. Stir constantly while cooking to avoid lumps.

Step 4

4. Once set, remove the cheesecake from the mold and garnish with fresh raspberries and toasted almond flakes before serving. Use a warm knife to slice the cheesecake neatly.

Servings

Serve this cheesecake chilled for the best taste experience. Garnish it with fresh raspberries and toasted almond flakes for an enticing look and extra crunch. 😍

If you want to get creative, add a dollop of whipped cream or a drizzle of dark chocolate sauce on each slice. This adds a luxurious touch! 🍫

For an elegant presentation, plate a slice with a side of raspberry coulis or a scoop of vanilla ice cream. Your guests will feel like they're dining at a gourmet restaurant. 🍽️

This cheesecake also pairs wonderfully with a glass of champagne or a hot cup of coffee. The contrast of flavors will leave your taste buds dancing. 🥂☕

Equipment

Blender

Essential for grinding almonds and blending the cheese layer smoothly. Consider a high-powered blender for the best results.

Frying Pan

Use this to melt butter and mix the almond base ingredients. A non-stick pan works best.

Mixer

Crucial for whipping cream and mixing the cheese layer to perfection. A stand mixer is convenient, but a hand mixer works too.

18cm (7.10 inch) Mold

This will give your cheesecake its shape. Look for one with a removable bottom for easier release.

Variations

Gluten-Free: Use gluten-free almond flour instead of grinding your almonds, and make sure all other ingredients are certified gluten-free. 🌾❌

Vegan: Substitute the butter with vegan butter, use vegan cream cheese and sour cream, and replace the gelatin with agar-agar. Use coconut or almond-based whipping cream. 🥥❤️

Faq

*How do I ensure my almond base stays firm?*
Make sure to tamp down the almond mixture firmly in the mold and refrigerate it until it is set.
*Can I use frozen raspberries?*
Yes, but ensure they are fully thawed and drained before making the puree.
*What happens if my gelatin clumps?*
To avoid clumping, ensure the gelatin is fully dissolved and add it gradually to the cheese mixture while mixing continuously.
*Can I make this cheesecake ahead of time?*
Definitely, this cheesecake can be made a day in advance; in fact, it will enhance the flavors more.
*How can I get a smooth cheese layer?*
Sieve the cottage cheese or blend it thoroughly to avoid any lumps for a smooth texture.
*How do I prevent my cornstarch from clumping?*
Mix the cornstarch with a bit of cold water before adding it to the raspberry puree to ensure it dissolves completely.