photo: Classic raspberry cheesecake

Classic raspberry cheesecake

We will cook the most saturated cheesecake – with cream. Sometimes milk or sour cream are added instead of cream. Texture and the taste will be a little different (a little bit cheesier). So if you do not have cream – use substitutes. Anyway, it will be delicious.


  • Cookies
    200 g
  • Butter
    90-100 g
  • Cream cheese
    750 g
  • Sugar
    250 g
  • Starch
    15 g
  • Salt
    1/2 tsp
  • Lemon juice
    1 tbsp
  • Egg
    3 pcs
  • Egg yolks
    2 pcs
  • Cream
    100 ml


  • 1. Do not be afraid of a big amount of ingredients – it is easy and quick to cook this dessert (if you do not pay attention at baking time). First of all, prepare the base – send layer. Take any send cookies that you like. White, dark, with nuts – whatever.
  • 2. We need half less butter that cookies. And even more will leave. At first, melt the butter. I do it in a microwave oven – just put butter in a mug and heat for about 30 seconds.
  • 3. Prepare sand crumbs while the butter is cooling down. You need to grind cookies for this. The easiest ways are to use blender or mincer, harder one is to put cookies in the pack and smash them with rolling pin.
  • 4. And now combine crumbs and butter. Pour it with little portions, maybe you will not need all of it. We need to achieve such a wet crumb, consistency, when it is still not too liquid, rather friable. It is very good to be guided by the color of the cookie – it should darken.
  • 5. Now we pour out our blanks into the mold. Here I highly recommend taking a detachable one (I have 20 cm), and for simplicity I spread the bottom with paper, so it will be easier to remove it. Spill it out and compact a uniform layer with something flat, for example, with the bottom of the glass. I do not like it when cheesecake sides are sandy as well, but if you like it – just make sand base a little more and level the sides on the mold walls. Put the prepared base in the fridge.
  • 6. Prepare lemon juice and zest.
  • 7. And now it is time for cheesecake. Mix cream cheese or cottage cheese well to the homogeneity. Also, you do need any whipping in this recipe, just mix carefully with spatula. Then add sugar and starch, zest and salt. Mix it all thoroughly once again.
  • 8. Add eggs one by one, then add yolks. Mix the mass very accurate after adding each egg and yolk. Do not hurry up.
  • 9. Add cream (sour cream, milk) and lemon juice at the very end. And finally mix it all again.
  • 10. Pour half of the mass into the mold, sprinkle with raspberry (or other berries). Knock the table with the mold for a couple of times (so that we avoid bubbles and heterogeneity of the dough). Then pour in the rest of the mixture.
  • 11. Bake in the oven at 100 degrees for about 10 minutes, and then reduce the temperature to 105 degrees and bake for an hour or an hour and a half. Here, you should focus this way – the center of the cheesecake should quiver a little (if you move the mold), but should not be too liquid. It took me about an hour and fifteen minutes.
  • 12. Cheesecake is very delicate and homogeneous. You can bravely take experiments with juices, zest and berries. You may do colorful cheesecake as well, just add cacao in the half or berry syrups. Its’ texture is like very delicate cottage cheese mixture. If you endure, leave cheesecake in a fridge for a night.
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