Raspberry Cheesecake

Raspberry Cheesecake
    Preparation of the base:
  • Using a food processor, grind the biscuits and hazelnuts until you obtain a fine texture.
  • Add the melted butter and add the chocolate pieces, and mix.
  • Attach a piece of baking paper between the ring and the base of a springform pan (or circle) approximately 22 cm in diameter.
  • Press cookie mixture firmly into bottom of springform pan.
  • Preparing the cheesecake mixture to bake:
  • Mix the Cream Cheese and sugar on low speed. Be careful not to overmix, as this can cause cracks or air bubbles as the cake bakes.
  • Add the egg whites and yolks gradually, continuing to beat at low speed until smooth. Avoid overbeating.
  • Gently incorporate the crème fraîche, then the whipped cream, followed by the vanilla extract and lemon zest.
  • Carefully pour this mixture onto the biscuit base.
  • Preheat your oven to 200°C (without fan).
  • Bake the cake in the preheated oven for 10 minutes, then reduce the temperature to 100°C. Cook for 1 hour without opening the oven.
  • Turn off the oven and let the cake cool inside, without opening the door, for 30 minutes.
  • Then refrigerate the cake while you prepare the coulis and filling.
  • Preparation of the raspberry coulis:
  • Start by soaking the gelatin in cold water for about 10 minutes.
  • In a saucepan, cook the raspberries and sugar over low heat for about 2 minutes, until the sugar is completely dissolved.
  • Add the gelatin to the raspberry mixture, then let the coulis cool slightly.
  • Remove the ring from the cheesecake and clean it carefully.
  • Place the cake on a plate, then replace the ring around the cake, covering it with a rhodoid.
  • Then pour half of the raspberry coulis onto the cooked base of the cake, leaving about 1 cm of edge, then leave to cool.
  • Preparing the no-bake cheesecake:
  • Beat the Cream Cheese with the crème fraîche, egg yolks, vanilla extract, lemon zest and juice until the mixture is smooth.
  • Remove the gelatin from the water, letting the excess water drip off, then melt it.
  • Mix a small portion of the cream cheese mixture with the melted gelatin, then incorporate this mixture into the remaining cream cheese mixture.
  • Beat the egg whites until stiff, add the icing sugar and beat again for about 2 minutes.
  • Gently fold the whipped egg whites into the cream cheese mixture.
  • Slowly pour the cream cheese mixture over the cake.
  • Use the rest of the raspberry coulis that you put in a piping bag (if the coulis has thickened, reheat it slightly) to create a pattern on the surface of the cake. You can draw it according to your preferences.
  • Cover the cake and refrigerate it for at least 4 hours.