15 April 2020

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Made by Alessandro Cipriano

Ingredients

Crust

150 g graham cracker, digestive biscuits, or vanilla wafer crumbs (crush it in a food processor)
2 tablespoons sugar
65 g unsalted butter, melted

Filling

900 g full-fat cream cheese, at room temperature
225 g sugar
2 tablespoons cornstarch
4 large eggs plus 1 egg yolk , at room temperature
120 ml heavy cream
1 and 1/2 teaspoons vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)

Topping

300 gr frozen raspberries
75 ml water
70 gr white sugar
3 leafs gelatine

Edging

Almonds, rosted and crushed
Pistachios, chopped
Lemon Zest, chopped

How to do it!

Preheat oven to 180C

In a food processor, mix together cookies, butter and a pinch of salt, and pulse until finely crumbly.

Spray with oil the bottom and sides of a 20cm springform pan. Fold in the crust mixture onto the bottom and sides, and press firmly. Then refrigerate until ready to use.

In a bowl, beat cream cheese, together with sugar until light and smooth. Beat in the eggs, one at the time, mixing until just combined. Then stir in the lemon zest and a pinch of salt.

Wrap aluminium foil tightly around bottom and sides of the pan. Pour the filling evenly over the bottom of the pan. Then transfer the pan into a large roasting dish.

Fill the roasting dish with boiling water, halfway through the springform pan.

Bake for about 1h15m -1h30m or until the cheesecake hardly moves.

Remove the springform pan from the water bath, remove foil and refrigerate the cheesecake for at least 5-7 hours or overnight.

In the meantime, prepare the raspberry topping (I use my nutri bullet), add the raspberry, sugar and water and blend it for a couple seconds.

Soak the gelatin leaves in water. Then melt the gelatin briefly in a pan. Then spread the mass over the cake. Chill for another 3-4 hours.

Garnish the edge of the cheesecake with the roasted almonds. The chopped pistachios and lemon zest on top. Ready to serve, enjoy!