Fresh Raspberries , Cheesecake filling on short bread crust
Course Dessert
Cuisine American
Keyword Cheesecake, Raspberry
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
3 hourshours
Total Time 2 hourshours50 minutesminutes
Servings 12People
Calories 304kcal
Author Stacy Roman
Equipment
OVEN
Electric Mixer
Mixing Bowl, serving bowl , spatula
Ingredients
Crust
¾cupGranulated Sugar
1 ½ cups All Purpose Flour
½ tsp Salt
½cupSoftened Butter
2tbsp.Ice Water
Cheesecake Filling
18oz. BlockSoftened Cream Cheese
1cupGranulated Sugar
1largeEgg
1tsp.Vanilla Extract
Raspberry Compote Topping
2cups Fresh Raspberries
¾cupGranulated Sugar
¼ cupWater
1teaspoonCorn Starch
Instructions
Crust
Pre-heat oven to 350°
Line a 8 x 8 pan with parchment paper or foil -spray with non-stick spray
In a large mixing bowl or in a stand mixer beat the butter and sugar until light and fluffy, use a spatula to scrape sides and bottom.
Next add salt flour and water it will be crumbly and a little sticky
Push crust into bottom of baking pan - use a measuring cup or glass to flatten if needed
Bake 18-20 minutes until it just starts to brown -pull and set aside
Raspberry Compote Topping
Combine raspberries, sugar and water -bring to boil - raspberries will break down. Whisk in corn starch -reduce heat and cook 6-10 minutes . Allow to cool
Cheesecake Filling
Begin beating cream cheese with an electric mixer, when it is smooth ,add in sugar ,continue to beat , add egg and vanilla extract.
When crust has cooled for a few minutes, pour cheesecake filling on to crust.
With a spoon dollop raspberry filling onto cheesecake
Using a butter knife or spatula -swirl raspberry into the cheesecake
Bake at 350° for 30-35 minutes until slightly browned
Cool at room temperature for 45 minutes to an hour