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A wonderfully simple and stylish New York-style baked cheesecake. This recipe has no base, resulting in a light yet rich dessert, beautifully scented with lemon zest and studded with fresh, tart raspberries for an impressive finish.
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Whisk softened cream cheese and sugar until creamy. → Gradually whisk in beaten eggs, followed by flour. → Gently fold in lemon zest and fresh raspberries. → Pour into a buttered springform tin, tap to remove air, and bake at 180°C for 35-40 minutes. → Cool, release from the tin, and garnish with more raspberries.
Whisk softened cream cheese and sugar until creamy. → Gradually whisk in beaten eggs, followed by flour. → Gently fold in lemon zest and fresh raspberries. → Pour into a buttered springform tin, tap to remove air, and bake at 180°C for 35-40 minutes. → Cool, release from the tin, and garnish with more raspberries.
A wonderfully simple and stylish New York-style baked cheesecake. This recipe has no base, resulting in a light yet rich dessert, beautifully scented with lemon zest and studded with fresh, tart raspberries for an impressive finish.
In a large mixing bowl, combine the softened cream cheese and sugar. Whisk vigorously by hand until the mixture is smooth and creamy.
In a separate small bowl, lightly beat the 3 eggs. Gradually add the beaten eggs to the cream cheese mixture in parts, whisking continuously until fully incorporated.
Add the flour to the mixture and whisk it in until just combined, ensuring there are no lumps.
Zest one lemon directly into the bowl. Then, add the fresh raspberries and gently fold them into the batter with a spatula, being careful not to crush them.
Thoroughly grease the inside of a springform cake tin with butter. Pour the cheesecake mixture into the prepared tin.
Ensure the cream cheese is at room temperature before you start. Leaving it out for 5-10 minutes makes it much easier to whisk into a smooth consistency.
This is a New York-style cheesecake, which traditionally has no biscuit base, making it lighter.
Tapping the cake tin on the counter before baking is a crucial step to prevent holes from forming in the finished cheesecake and to ensure the fruit is evenly distributed.
The cheesecake is ready when it has a beautiful golden color on top and has slightly puffed up like a soufflé.
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