Beth’s Easy Cheesecake Recipe | ENTERTAINING WITH BETH


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BETH’S EASY CHEESECAKE RECIPE WITH RASPBERRIES
Serves 8

Ingredients:

For Crust:
18 full size graham crackers
1 tbsp (25 g) sugar
pinch of salt
6 tablespoons (90 g) butter

For Filling
2 (11.05 oz containers) (680 g) whipped Cream cheese
¾ cup (180 ml) of crème fraiche or sour cream
¾ cup (150 g) of sugar
¼ tsp (2.5 ml) salt
2 whole eggs
3 egg yolks
2 vanilla beans, scrapped and seeded
¼ cup (30 g) of flour

For Topping
½ cup (120 ml) of raspberry jam
1 pint of raspberries

For Homemade Whipped Cream
1 cup (240 ml) of heavy cream
1 tsp (5 ml) vanilla
1 tbsp (13 g) powdered sugar

METHOD:
Preheat oven to 325F/162 C.

Process graham crackers in a food processor until fine or better yet place in a zip lock plastic bag, seal and crush with a rolling pin until finely ground (then you won’t have to clean the food processor!). Combine with the sugar, salt and melted butter, until a lose meal develops.

Grease a 9″ spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.

Bake at 325 F/ 162 C for 10-12 mins and then set aside and allow to cool.

In the bowl of an electric mixer, cream together the whipped cream, crème fraiche, sugar and salt. Then add the eggs one at a time, incorporating each well between additions. Then add the seeds of the vanilla beans, beat well, and then add the flour.

Pour the filling out into a cooled crust, and bake at 325 F/ 162 C for at least 1 hour. At this point insert a tooth pink and it should come up looking like cheesecake filling, if it’s still runny, bake for 15 mins more.

Allow to cool for 10 mins. And then release it from the spring ring, and place in the fridge for at least 4 hours, or overnight is even better.

To decorate, heat the jam in the microwave for :30 (or in a sauce pan on a stove top until liquefied. Allow to cool slightly and then spoon over the top, leaving at least ½ inch of cheesecake between the crust and the jam.

Then place raspberries on top of jam, upright, covering all the jam.

Combine heavy cream, vanilla and sugar and whip with an electric mixer (or by hand with a wire whisk) until stiff peaks form.

Transfer the homemade whipped cream to a pastry bag fitted with a star tip and create star rosettes all along the perimeter of the cake, filling in the gap between the crust and the jam.

Keep refrigerated until ready to serve. Enjoy!

20 comments

  1. I just made it yesterday, my Gosh! It is so delicious! Thank you so much for such an amazing recipe. My husband ate the whole cheesecake last night, him and the baby could not wait until tomorrow.
    I said the cheesecake is ready and they both jumped from the sofa, my 3 years old tell his dad: papa wait! The pie is mine and runs to me.
    Thank you so much!

  2. Hello from Ecuador dear Beth, one question, if you can be so gentle to answer me, can you please show how to transfer a cheesecake from the bottom part of the springform pan to the plate? your answer will be most appreciated.

  3. Hi Beth I have already made this cheesecake three times and it is delicious. However, every time I’ve done it the top tends to crack and to lose its volume. Do you have any idea why this might happen?

  4. Hi Beth, I just finished making the cheesecake and the crust falls into crumbs 🙁 I remember when I asked you about the crust for the chocolate mouse cake , you told me to add more butter, so for this recipe I added 8 tbsp butter and I left it in the oven for 13 minutes on the second lower rack. There was a burning smell so I took it out. How long should I put it in the oven, and when will I know if the crust is hard? should the crust harden when I take it out of the oven? or will it harden when I bake it with the custard? Thanks!

  5. hey Beth I made cheese cake and it turned out so good.. I have tried alot of cheese cake but this one out so luscious.. Thanku so much for the recipe.. your recipes never failed me..

  6. Hi !!!! thanks for the recipe, however a question – do you have any suggestion for a substitution for the Graham crackers? we dont have it here where I live. only have something like “Petit Beurre” which once left my crust with a plastic aftertaste…. any help will be appreciated. if you can post me a Wikipedia link so I can check if we have this stuff here 🙂

  7. Hi, Beth. I live in Heidelberg/Germany and we don’t have the Graham crackers? How many grams do I need so I can replace them with the crackers I have here?

  8. Beth!!! Thank you so so much! My cheesecake is perfect! I was really apprehensive about not using the water bath technique (what you called bain-marie?…), but it worked out better that I expected! By the way, I’m your new fan! Gonna try the quiche recipe next!

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