Last week, I was at the supermarket when I passed by the chiller section and saw that they had cream cheese on sale or Action as they call it here. At 4.90CHF for 2 200g packages instead at the usual 3.10CHF per package, I thought, ‘Why not? Maybe it’s time to make cheesecake here.’
Over the next few days, I found myself wanting to eat raspberries. I remember the first time I tried fresh raspberries, I found them too sour. But gradually, I found myself liking them more than strawberries. Unfortunately, as there aren’t any fresh ones available now, I used raspberry jam which still satisfied my framboise craving. And at the last minute I bought some slivered almonds as well to sprinkle on top of the jam. The rest of the almonds, I thought, I could grind for more macarons. ;)
As you can see, I’m not very good at decorating cakes. I thought of whipping some cream around the sides but I didn’t want to add more calories or wash more utensils, haha. The only thing I didn’t like about this cake was the crust. It’s my first time not using graham crackers and used digestives instead. Perhaps I didn’t grind them properly because after I added the melted butter, they became crumb-like instead. After chilling, it was still somewhat hard to take a slice off the pan since the crumbs wouldn’t hold on.
The hardest thing when making cheesecakes is the long wait before you can actually eat it. So you can pretty much imagine me dropping by the fridge every half hour or so to see if the cake is chilled enough. And when you finally do take the first bite, it’s so much worth every minute you wait.
Cheesecake with Raspberry Jam & Slivered Almonds
2 cups digestive cookies
1/4 cup butter, melted
3 (200g) packages of cream cheese, softened
3 eggs
3/4 cup sugar
1 tsp. vanilla
1/2 cup raspberry jam
1/4 cup slivered almonds
*Note that I used a 10-inch springform pan which is why the cake is thin and baking time is shorter than normal.
– Mix melted butter with grounded cookies. Press onto your springform pan and chill until cheesecake mixture is ready.
-Preheat oven to 170C.
– In a bowl, using a hand mixer or your stand mixer, cream the cheese until smooth.
– Add eggs one at a time until well incorporated.
-Add sugar and vanilla.
-Pour mixture on the springform pan with crust.
-Bake for 40-45 minutes. Turn oven off but prop the door slightly open and leave the cheesecake until cool.
– Heat raspberry jam until it’s liquid-y and pour over the cake when cool.
– Chill until set for about 2-3 hours or more (depending on thickness).
Baking Between Cities 