Raspberry Cheesecake Slices
This recipe makes approximately 12-14 servings
I originally saw a recipe for Raspberry Cheesecake Slices on Eat Better. And then, of course, I had an unstoppable urge to make a gluten-free version, because wow, it looked irresistibly delicious.
So this is my take on the Spis Bedre version.
It's a cheesecake with fresh raspberries, meets a crumble cake. I mean, what's not to like. Biscuit base, rich cheese cream, tart raspberries, crispy crumble with lovely spices.
The cake seems to have a lot of elements, and it does, but each element takes very little time to make and requires no fancy tools or experience. So this is a great cake for those who want to be sure that the cake will be successful. It's also a cake that I'm sure will bring happiness to almost everyone who is served it.
Raspberry Cheesecake Slices
Preperation: >30 minutes Cooking time: 12+30 minutes Total: >90 minutes
Ingredients
This recipe makes approximately 12-14 servings
Biscuit base
300 g Gluten free Digestive biscuits, or gluten-free oat biscuits
160 g browned butter
40 g sugar
Cheese filling
400 g cream cheese
100 g sugar
1 lemon, juice and zest
2 eggs M/L
200 g fresh raspberries
Crumble
125 g oat flour
100 g sugar
100 g cold butter in cubes
A little cinnamon or cardamom, can be omitted
A pinch of salt
Method
Biscuit base
Brown the butter and crush the biscuits - I use a mini chopper. Mix everything together and press it into the mold, I use a mold measuring 21x21cm. with baking paper in it. I crumple the baking paper so it's easier to get into the mold.turn on the oven at 175 degrees.
Cheese filling
Whisk all ingredients except raspberries and pour the homogeneous curd over the biscuit base. Top with raspberries and bake for 12 min. at 175 degrees.
Crumble
Put all ingredients in a bowl and mix it together. I used a spatula and mixed it together for a few minutes. Spread the crumble on the cake in smaller pieces and continue baking for 30 min. at 180 degrees hot air until it's slightly browned. And the cheese cream is fully baked.
Let the cake cool completely before cutting and enjoying. Serve for afternoon coffee or on the brunch table as is, or serve it as a dessert with a scoop of ice cream and fresh berries.
Tips and storage
〰️ The cake is good in the fridge for 2-3 days.
〰️ Replace raspberries with blueberries, blackberries, currants or blackcurrants.
〰️ The cake is best left to cool completely before serving, so bake the cake 1 day in advance.
〰️ Try substituting brown sugar or muscovado sugar for the sugar in the biscuit base - I will do that next time.
〰️ The biscuit base is quite loose in the crumb, possibly due to the gluten-free Digestive, so the cake is best served on a plate with a teaspoon or cake fork to eat with.
