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| Raspberry Cheesecake |
Raspberry Cheesecake Recipe
Cheesecake, or kwarktaart in Dutch, is popular in the summer: it is cool
and refreshing, and fresh fruit is plentiful. This version is made with raspberries and lots of zingy lemon.
Vegetarians should note that the recipe requires gelatine, which is an animal product.
Try experimenting with other setting agents such as agar agar, which is derived from seaweed (follow the instructions on the
packaging as amounts may differ).
Tip:
For a light pink cake, add two tablespoons of raspberry syrup to the cream cheese, or 2 oz / 50 g of fresh fruit, roughly
mashed with a fork, just before folding in the egg whites.
Preparation time: 30 minutes plus overnight setting
time
Makes about 12 slices
Ingredients for the base:
7 oz / 200 g digestive biscuits
3 tablespoons raspberry jam
2 tablespoons raspberry syrup or concentrate
For the filling:
8 sheets of gelatine
3
eggs, divided
7 oz / 200 g soft white sugar
2 lbs / 1 kg low-fat cream cheese
Juice and grated rind of two
lemons
7 oz / 200 g fresh raspberries
Preparation:
Wrap the biscuits in a clean tea
towel and break into crumbs with a rolling pin. Put the crumbs into a bowl and mix with the jam and syrup. The mixture should
be wet enough so that the crumbs stick together, but not sloppy. Add a little more syrup if the mixture is too dry.
Press the biscuit mixture into a cake tin with a removable bottom about 10-11 inches / 26-28 cm in diameter.
Put
the gelatine in a bowl of cold water and leave to soak for 10 minutes.
In a clean, fat-free bowl whisk the
egg whites until stiff, add half the sugar and whisk again until stiff.
Mix the egg yolks with the rest of the
sugar. Stir the lemon rind into the cream cheese, then add the egg yolk and mix well.
Remove the gelatine from
the water. In a small saucepan, gently heat the lemon juice and dissolve the gelatin in it, stirring regularly. Mix into the
cream cheese.
Fold the egg whites into the cream cheese. Pour the cream cheese over the biscuit base, put in the
fridge and allow to set overnight.
Remove the cake from the tin (leave on the metal base), cut into slices and
decorate each portion with fresh fruit before serving.
