Ingredients
For the crust:
- 1 cup Graham crackers , crushed (100 grams)
- 3 tablespoons unsalted butter , melted
- a pinch of salt
For the cream cheese layer:
- 8 ounces cream cheese (225 grams)
- 1.5 cup fresh raspberries (210 grams)
- ¾ cup powdered sugar (105 grams)
- ½ cup whipping cream (125 milliliters)
For decorating:
Recommended Products
- Springform Pan (6-inch/15-centimeter)
- Glass Mixing Bowl
- Hand Mixer
Instructions
- Crust: In a bowl, mix the crushed crackers with melted butter and salt until well combined. Pour the crumbs into a 6-inch (15-centimeter) spring-form pan and press down hard with the back of a spoon (or measuring cup). When ready, place the pan in the freezer.
- Cream cheese layer: In a mixing bowl, whisk together cream cheese, 1 cup of fresh raspberries and powdered sugar. When done, in a separate bowl whip the cream until stiff. Fold the cream into the cream cheese mixture. At last fold in the remaining raspberries.
- Assembling: Take the spring-form pan out from the freezer. Spread the cream cheese layer over, making sure there are no air gaps (press the mixture down with a spoon). Cover with cling film and refrigerate for at least 3 hours before serving (overnight is best). Decorate with fresh blueberries and serve.
Notes
- Either Graham crackers (US) or digestive biscuits (UK) can be used to make the crust.
- Powdered sugar (US) = Icing sugar (UK).
- Whipping cream can be substituted with heavy cream.
- The prep time does not include chilling time (3 hours or overnight).
- Do not use frozen raspberries. They would thin the cream cheese layer and the cheesecake would not hold its shape.
- If in doubt or if you need more (detailed) information or tips, please read the whole post.
