It is almost the end of the school year exams period. Hectic studying is going on at home. Shall we review the mathematics first, or shall we rehearse the English? How can a caring parent give it all to the little ones, making sure they do their best?
However anxious we may be with the end-year school result no good champion could be victorious without a proper rest and healthy nourishment. We give a helping hand with the study material, but good food and weekend relaxing family time seem to come first. Keeping the spirits high, I am offering a real treat to my loved ones by making a delicious cheesecake with fresh raspberries.
This is my first attempt at a baked cheesecake. Until now I have always preferred recipes that let the cheesecake firm in the fridge, just for ease, taste and convenience. But not quite today, as my family is striving to do their best at the academic field, I am doing my best in the kitchen for them by giving myself a challenge. And what a triumph! This cheesecake has come out as perfect as if bought from a Parisian pastry shop and equally delicious. The sweet aroma is bringing anxious visitors to the kitchen and we all marvel at the end result with an awe. Are we eager for a piece? Absolutely! Are we ready for the final push at school and the long awaited fun and cheer of the summer holidays? Without a doubt. Secretly crossing fingers we wish our little scientist success and we let her have a good night rest before the big day tomorrow.
For the crust pastry
- 250g flour
- 75g butter
- 90g sugar
- 1 Vanilla essence sugar package (Dr. Oetker)
- 1 egg
- 1 pinch of salt
For the cheesecake filling
- 200g fresh raspberries
- 500g cottage cheese (creme fraiche)
- 200g sugar
- 2 Vanilla sugars (Dr. Oetker)
- 4 eggs
- 2dl milk
- Powder sugar
- 80g flour
Make the crust pastry:
1. Add the soft butter, sugar, salt and vanilla together and whisk with a mixer until the texture becomes soft, pale and fluffy. Add the egg and continue mixing for a few additional minutes. Add the flour and mix until all comes together in a ball. Knead the dough on a lightly floured surface until the mixture comes together. Wrap the crust pastry mixture in a cling film and leave in the fridge for one hour to become firm.
2. Prepare the cake form by laying a cylinder shaped baking paper at the base of the form. Take the crust pastry out of the fridge and on a lightly floured surface roll the pastry into a thin disk. Cut a round disk just broad enough to cover the base of the cake form. Place the crust pastry into the form by pressing gently to the bottom and the sides of the form. Roll the remaining pastry into thin ribbons and place on the side of the cake form, pressing gently on the side, making sure that there are no wholes in the dough. Place the form with the crust pastry into the fridge to chill.
Make the cheesecake filling:
1. Separate the egg yolks and the egg whites. In a large bowl whisk together for 5 minutes the egg yolks, the vanilla sugar and the caster sugar until pale and soft.
2. Add the milk and mix some more. Gradually add the flour while gently mixing. With a wooden spoon in round movements add the soft cheese mixing gently until it has been smoothly absorbed in the mixture.
3. Whisk the egg whites. Once firm, add them to the cheesecake mixture, mixing them gently in round motion until the filling is creamy and smooth.
4. Pre-heat the oven to 175C. Take the cake form with the crust pastry out of the fridge.Poor inside the cheesecake mixture. Place in the centre of the oven and bake for 50 minutes until golden brown.
5. Once baked, take the cake out of the oven and let it cook completely. Take it out of the baking form and place on a serving plate. Dust generously with powder sugar and decorate with fresh raspberries on top. Serves 4 people.