There’s something irresistible about a properly baked American style cheesecake. The velvety smooth texture, the buttery cracker crust, that perfect balance of tangy and sweet. This recipe is a variation of the classic baked American cheesecake topped with wild berries jam and fresh raspberries, though you can pretty much add any jam and fresh fruits to your taste while using the exact same recipe! So this time, I’ve paired it with wild berries jam (one of those really rustic Scottish ones, actually) and fresh raspberries, creating a delicious combination that work beautifully together.
Like i said while the wild berry and raspberry combination is spectacular, don’t be afraid to experiment. Try it with strawberry jam and fresh blueberries, apricot preserves with peaches, or even a citrus curd with fresh berries. This classic American cheesecake base is your canvas, ready for whatever seasonal fruits catch your eye at the market. So lets check the recipe!
Classic Raspberry Baked Cheesecake with Wild Berries Jam
What can I say? I absolutely love cheesecakes, who doesn't and these ar super creamy and delicious and the recipe is pretty simple and versatile, give it a go! Im sure it will be a show stopper!
Ingredients
- Whole Wheat Crackers – 180g (Or Digestive Biscuit)
- Unsalted Butter – 100g
- Sugar – 125g
- Cream Cheese – 665g (+/- 3 Philadelphia packages)
- Heavy Cream – 200ml
- Vanilla Pod – 1 (or 2 teaspoons of extract)
- Lemon – 1 teaspoon juice
- Eggs – 3
- Red Fruit Jam – 1 Jar (300gr)
- Raspberries – +/- 26
Directions
- Start with the base, crush the wholemeal biscuits (or digestive biscuits or gram crackers) and mix with the melted butter, then pour the mixture into a round baking tin with a removable base. Use a spoon or glass to help press down the base, then place it in the refrigerator to set.
- Preheat the oven to 350°F (176ºC).
- In a bowl, add the cream cheese and sugar, whisk well until you get a super smooth cream, then add the eggs one by one and whisk a little more between the additions.
- In a separate bowl, add the cream, a teaspoon of lemon juice, split the vanilla pod in half and scrape the pulp into the mixture, whisk everything until fluffy.
- Now combine both mixtures, folding not whisking and pour the final mixture into the pan with the cookie base, wrap the base with aluminum foil (to prevent water from entering).
- Prepare a baking sheet with water to take to the oven, place the pan with the cheesecake inside and bake for 1 hour.
- If the top starts to overcook, cover it with aluminum foil. When you insert a toothpick into the middle and it comes out clean, the cheesecake is ready. Turn off the oven and let it cool inside the oven with the door slight ajar. This will prevent the cheesecake from cooling too quickly and cracking.
- When the oven is cool, remove the cheesecake from the oven and the pan, cover it with cling film, and refrigerate until the next day.
- Then, when you’re ready to finish, cover it with the jam, decorate with the raspberries, and it’s ready to eat! Enjoy! 😀
For the smoothest filling, make sure your cream cheese and eggs are at room temperature before you start. Cold ingredients can lead to lumps and an uneven texture.
The cheesecake should still have a slight jiggle in the center when it’s done. It will continue to set as it cools. Note that overbaking leads to a dry, crumbly texture instead of that signature creamy consistency.
Wait until the cheesecake is completely chilled before adding the jam topping. If you add it while warm, the jam will melt and run off the sides.
No vanilla bean? Vanilla extract works perfectly. Can’t find whole wheat crackers? Regular graham crackers or even digestive biscuits work beautifully. The key is having about 180g of crushed crackers.
This recipe for Classic Raspberry Baked Cheesecake with Wild Berries Jam was originally created on BakeAfter.com. Esta receita de Cheesecake de Frutos Vermelhos foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 502 calories; 35.2 g fat; 40.3 g carbohydrates; 6.8 g protein.Did you try this recipe?
Let me know how it turned out for you! What are your favourite cheese cake flavourings? 😀 You can leave a comment below!
