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Crown Cheesecake with fresh raspberries- -4/24/10

 

Cheesecake is a dessert consisting of a topping made of soft fresh cheese such as cream cheese on a base made from biscuit, pastry or sponge cake.  The topping is frequently sweetened with sugar and flavored or topped with fruits, nuts, and then drizzle with chocolate.  I usually don't really like Cheese cake because they are just too rich but I decided to bake one for the first time because tonight is Tuan Ngo's birthday and I know he likes cheesecake.   After I finished decorating the cheesecake I could not stop admiring it, it was so beautiful to look at.  The filling is light, slightly tangy and creamy in texture, and simply delicious!  

 Everyone loves this cheesecake!  It is a bit tangy with the lemon juice, the fresh raspberries and raspberry sauce.  The cake also has a really nice texture.  This recipe is definitely a keeper!   

Ah... so gorgeous!

Close look at the cream cheese cake

Preparation work..

Ingredients: serve 10 to 12

1 box of soft lady fingers

1 pound cream cheese (room temperature)

1 cup sugar

3 large eggs at room temperature

3 tablespoons lemon juice

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 cup of sour cream

Topping

1  box of fresh berries

Raspberry butter sauce

6 oz frozen raspberries

2 tablespoons water

3 tablespoons unsalted butter

1 tablespoon of sugar

Special equipment

1- 9 by 2/1/2 to 3 inch springform pan coated with nonstick cooking spray.

1-  12 by 2 inch cake pan or roasting pan to serve as water bath

 

Note: you will need to bake the cheesecake at least 1 day ahead.

Lay the lady fingers in the bottom of the pan.  You will need to trim the lady fingers so fit the mold.

don't worry if the lady fingers are not perfectly aligned but as long as they are covering the whole bottom of the mold. 

Cut the lady fingers in half and line them against the top of the mold. 

Put the cream cheese (room temperature) and the sugar in a bowl.

beat them together until smooth.

Add the egg yolks and beat them together

Add the vanilla extract to the mixture and mix it together.

Add the sour cream to the mixture and beat it together.

Pour the mixture inside the mold.

Wrap the mold with aluminum foil to keep the heat evenly and also to prevent water to get in the pan.

Preheat oven at 350 Degrees.

Take out a roasting pan, line the inside with newspaper and pour hot water inside the pan to create a hot bath.  Put the mold inside the pan and bake for 45 minutes.

Turned off the oven without opening the door and leave the cake inside the oven for another hour.

Take the cake out of the oven and let it cool down before you can refrigerate it. 

While the cheesecake is cooling make the raspberry sauce.

Put  the frozen raspberries, sugar, water in a pan and bring to a boil and let it bubble until reduced by about one third.  Turn down the heat slowly and whisk in the butter to make a smooth glossy sauce. 

Pour the sauce into a bowl and let cool completely.  Pass through a sieve to remove all the seeds and set aside and refrigerate until ready to use.

The next day before serving remove it from the refrigerator.  Un-mold your cheesecake and put it on a stand or plate.

Wrap a nice ribbon around the cake (optional) 

Spread a layer of raspberries sauce on top of the cake.

Decorate the cake with fresh raspberries.

Filed as: Cake/cookies Fruits

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