Look no further for a creamy super delicious traditional cheesecake with homemade raspberry jam.
If you are a fan of raspberries you are gonna love this recipe, it’s a variation of our cheesecake recipe but topped with homemade raspberry jam.
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This recipe is super easy to recreate. We are using really simple ingredients that you can literally find anywhere and it won’t take you much time to make.
You can find all the ingredients and instructions in this post and also a video to guide you through the process. I hope you love this family recipe as much as we do.
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Ingredients
YOU NEED
- Cream cheese
- Yogurt
- Sugar
- Cornstarch
- Eggs
- Butter
- Biscuits
Ingredients
YOU NEED
- Fresh raspberries
- Granulated sugar
Tips
- The batter is super liquid so make sure to wrap the mold with aluminum foil specially if you don’t wanna make the cookie crust.
3. Make sure the cream cheese is at room temperature so we don’t get any lumps in our batter, if we end up with some cheese lumps just blend it or use a sieve.
2. You can also use parchment paper, make sure it covers the interior of the mold completely and pour the batter on it.
4. Make sure to leave the cheesecake in the fridge overnight. If you cut the cake when it’s still hot it will end up crumbling? I don’t know, but it will spill everywhere.
Freeze
we don’t really recommend you freezing this cheesecake for longer than 3 months, it may be good after that time but we don’t recommend you doing it. Always make sure you are putting the cake in a sealed container that’s made for the freezer or that can hold onto low temperatures.
Keep in the fridge for no longer than 3 days specially on summer, no more than that and if you do keep it for longer and get sick, do not blame it on us. 🙂 there’s eggs and lactic product on this recipe so you could get salmonellosis easily, and get sick so be safe and eat the whole cheesecake the same day.,jk but no longer than 3 days.
When the cheesecake is cooked leave it for 1-2h before putting it into the fridge, if it stays for too long outside it may go bad too.
Process
Extra:
If you dont like raspberry jam you can just omit this step, or you can make jam with some other fruit you prefer.
You can also use chocolate sauce instead of jam. Whatever spreadable you like. Lotus, Nutella, kinder bueno spread or even dulce de leche. My family also likes to add raisins inside of the cheesecake batter, you put them on water for 15 minutes then pat dry them, coat them with some flour and add them to the cheesecake after its been cooked for 20 minutes. (Mid bake)
RECIPE in cups and grams
INGREDIENTS:
Crust
- 200 grams biscuits
- 100 grams melted butter
Cheesecake
- 6 eggs
- 900 grams cream cheese
- 490 grams yogurt
- 300 grams granulated sugar
- 80 grams cornstarch
Raspberry jam
- 255 grams fresh raspberries
- 125 grams granulated sugar
INSTRUCTIONS:
1)First step, eggs
Crack 6 eggs in a bowl and add granulated sugar. Make sure to mix with the help of a whisk so the sugar doesn’t cook the eggs.
2)Second step, ingredients
Add all these ingredients to the bowl we used for the eggs and sugar: cream cheese, condensed milk, yogurt and cornstarch..
3)Third step, mix
Mix all the ingredients.
For the crust you wanna break biscuits, or blend them in a food processor.
4)Forth step, crust
Melt butter in the microwave and add it to the biscuits, mix it and cover the cooking mold with this mix. You want to press really hard with the help of a glass or your hands so the base doesn’t crumble.
5)Fifth step, bake
Pour the cheesecake mix into the biscuit base and bake at 200 C (395F) for about 1h 15 minutes, check if the cheesecake is ready with the help of a wooden toothpick, insert it to the center of the cake and it should come out dirty but not liquid, more like creamy.
6)Sixth step, raspberry jam
Follow the instructions for this recipe raspberry jam . You basically wanna mix raspberries and sugar and cook until you like the consistency of the jam.
7)Seventh step, decorate
Decorate the cake covering it with raspberry jam, fresh raspberries and mint.
Cheesecake with homemade raspberry jam
Ingredients
Crust
- 200 grams biscuits
- 100 grams melted butter
Cheesecake
- 6 eggs
- 900 grams cream cheese
- 490 grams yogurt
- 300 grams granulated sugar
- 80 grams cornstarch
Raspberry jam
- 255 grams fresh raspberries
- 125 grams granulated sugar
Instructions
1)First step, eggs
- Crack 6 eggs in a bowl and add granulated sugar. Make sure to mix with the help of a whisk so the sugar doesn’t cook the eggs.
2)Second step, ingredients
- Add all these ingredients to the bowl we used for the eggs and sugar: cream cheese, condensed milk, yogurt and cornstarch..
3)Third step, mix
- Mix all the ingredients.
- For the crust you wanna break biscuits, or blend them in a food processor.
4)Forth step, crust
- Melt butter in the microwave and add it to the biscuits, mix it and cover the cooking mold with this mix. You want to press really hard with the help of a glass or your hands so the base doesn’t crumble.
5)Fifth step, bake
- Pour the cheesecake mix into the biscuit base and bake at 200 C (395F) for about 1h 15 minutes, check if the cheesecake is ready with the help of a wooden toothpick, insert it to the center of the cake and it should come out dirty but not liquid, more like creamy.
6)Sixth step, raspberry jam
- Follow the instructions for this recipe raspberry jam . You basically wanna mix raspberries and sugar and cook until you like the consistency of the jam.
7)Seventh step, decorate
- Decorate the cake covering it with raspberry jam, fresh raspberries and mint.
Nutrition
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[…] You can find more cheesecake recipes in our blog, another version of the lotus biscoff cheesecake, cheesecake with homemade raspberry jam.. […]