Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare the Crust. Preheat your oven to 180°C (350°F). In a mixing bowl, combine the crushed digestive cookies or graham crackers with the melted butter and a pinch of fleur de sel. Mix until the crumbs are evenly coated. Spray your springform pan with cooking oil and press the crumb mixture firmly into the bottom. Bake for about 10 minutes and cool.
- Step 2: Make the Filling. In a large mixing bowl, beat the cream cheese, ricotta, and quark until smooth. Gradually add white and brown sugar, mixing well. Scrape the vanilla pod seeds into the mixture and add the eggs one at a time, mixing well. Finally, mix in the orange zest and a pinch of fleur de sel.
- Step 3: Bake the Cheesecake. Pour the filling over the cooled crust, smoothing the top. Bake for 50-60 minutes until edges are set and center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an hour to cool slowly.
- Step 4: Prepare the Raspberry Topping. In a saucepan, combine frozen raspberries, water, and white sugar. Cook until raspberries break down. In a small bowl, mix cornstarch with warm water and add to the sauce, stirring until thick. Cool.
- Step 5: Assemble and Chill. Once the cheesecake has cooled, remove from the springform pan and pour the raspberry sauce over the top. Chill in the refrigerator for at least 4 hours, or overnight.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- To make it dairy-free, substitute with dairy-free cream cheese alternatives.
- This cheesecake can be made a day in advance for better flavor.