Made by Alessandro Cipriano
- 150 g graham cracker, digestive biscuits, or vanilla wafer crumbs (crush it in a food processor)
- 2 tablespoons sugar
- 65 g unsalted butter, melted
- 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)
- 300 gr frozen raspberries
- 75 ml water
- 70 gr white sugar
- 3 leafs gelatine
- Almonds, rosted and crushed
- Pistachios, chopped
- Lemon Zest, chopped
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!