This Raspberry cheesecake is pretty to look at with some red polka dots of raspberry on top. It’s a usual steam baked cheesecake recipe that I had shared many times before on my blog. But this time, I piped some decoration over the cake with my homemade raspberry jam. This cake is light and yummy with sweet and tangy polka dots of raspberry jam. So perfect to serve for any occasions.
Raspberry Jam/覆盆子果酱 ~~ recipe/食谱
- 100 g marie biscuits or digestive biscuits
- 80 g melted butter
- 3 egg yolks used large eggs
- 250 g cream cheese
- 20 g caster sugar
- 65 g dairy whipping cream
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 3 egg whites
- 35 g caster sugar
- raspberry jam for piping
Grease the sides of a 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the whole pan in the refrigerator for later use. Preheat oven to 160 deg C.
Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and vanilla extract and lemon juice, mix well .
Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
Gently pour cheese mixture into prepared cake pan (Wrap the cake pan with aluminium foil to prevent cheesecake batter seeped through the pan). Steam bake cheesecake in the preheated oven for 20 minutes till the surface semi set.
Fill chilled raspberry jam into piping bag. Take the cheesecake out of the oven after 20 minutes of baking. Then pipe polka dots on cheesecake and bake for another 40 minutes until set.
Remove cheesecake from pan after cooling. Chill cheesecake in the refrigerator for a few hours before serving.
- 100克 饼干
- 80克 溶化牛油
- 3个 蛋黄（我用70克鸡蛋）
- 20克 细砂糖
- 65克 动物性鲜奶油
- 1茶匙 香草香精
- 2汤匙 柠檬
- 3个 蛋白
- 35克 细砂糖
- 覆盆子果酱，适量 ~ 挤在蛋糕上
- 将饼干放入保鲜袋中，用擀面棍压碎饼干，然后用手把饼干碎与融化牛油 抓匀，压入烤盘底部，压平压紧。铺好饼干后，放进冰箱备用。预热烤箱摄氏160度。
- 用电动打蛋器以底速度搅打奶油芝士和细砂糖。慢慢的倒入动物性奶油, 用中速度搅打至顺滑。然后加入香精和柠檬汁搅匀。
- 再另一个干净大碗，把蛋白打至起泡，细砂糖分次加入， 打致硬性发泡。蛋白霜分3次拌入奶油芝士糊里，用刮刀翻拌均匀。
- 然后慢慢的倒入准备好的烤盘内。(用锡纸包住蛋糕烤盘以免烘烤时芝士糊外流. 用水谷方式烤20分钟至表层半凝固。
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