My cake doesn’t look like Pascale Naessens’ one. Two reasons (besides the third that I can’t cook very well at all): Pascale is rather on the less is more principle in this recipe. The raspberry cheesecake is in fact a raspberry cheesecake, but of course the undersigned hadn’t noticed that before she went into the kitchen.
“Take a six-inch baking pan.” Uh… The silicone heart that once belonged to my daughter is the closest. Reason two: if I need freeze-dried raspberries once, everyone suddenly needs freeze-dried raspberries. Out of stock. Or at least in that one supermarket that I know open on Sundays (and when else do you get to bake cake?).
Good now. The eye also wants something, the credo may be, but if there is a choice between the eye and the tongue, then we know it. Even without freeze-dried raspberries, the taste of this raspberry tart is completely fine. Pleasant texture and pleasant sweet-sour balance, especially after an overnight stay in the fridge.
And that with a recipe in which even the steps that seem difficult beforehand – “stew the raspberries with a splash of water to a syrup” – really mean nothing. One point of criticism: the “about fifteen minutes” baking time was far from sufficient for our heart cake.
I have no idea how many she is now, but Pascale Naessens has once again made a nice cookbook with I eat so much. Okay, sometimes you get the feeling that you’ve seen it all before – we are a little tired of the pictures in the garden with Pieken Paultje – but I notice that I am genuinely curious about some dishes: sole with kohlrabi chips, caramelized onion tart, to name a few.
The fact that the focus is now more on eating pleasure than on losing weight is just an extra asset. I can actually see full cream, mascarpone and mayonnaise in the ingredient lists!
Also in our recipe: Full-fat Philadelphia cheese and one to two tablespoons of sugar, or real flavors, that make up for the smaller serving in the best possible way.
Recipe: raspberry cheesecake (preparation: 20 min, cooking time: 20 min)
Needed (for a small pie of four servings)
125 g fresh raspberries
1 large egg
1 or 2 tablespoons sugar (xylitol or erythritol)
8 freeze-dried raspberries (see tip) For the base:
40 g oatmeal W 60 g macadamia nuts
20 g coconut fat
baking paper and baking tin with a diameter of 16 cm
Preheat the oven to 180°C.
Stew the fresh raspberries with a small splash of water to a syrup (keep 3 raspberries aside for the finishing touch). Grind the macadamia nuts with the oatmeal finely in a food chopper and add the coconut fat. Line the baking tin with baking paper, put the nut-oatmeal mixture in it and flatten with the back of a spoon. Press firmly. Mix the egg with the sugar, add the Philadelphia and mix until homogeneous. Pour it into the bottom of the baking pan. Add the raspberry syrup in dots and mix very briefly with the back of a spoon (see tip).
Bake in the preheated oven for about 15 minutes or until the top is cooked through in the center.
Remove the pie from the oven and let it cool completely before unmoulding (sorry, you’ll have to be patient or it will fall apart.) Finish with crumbled freeze-dried raspberries and a few fresh raspberries.
Enjoy this exceptionally tasty cake.
Tip: mix raspberry syrup through the dough
It is nicer and tastier if the raspberry syrup is not completely mixed into the dough, so that the cheesecake does not have an even pink color, but is only pink here and there. Therefore add the syrup in dots and stir a few times with the back of a spoon, so that the syrup is distributed over the cake, but not completely mixed.
Tip: freeze-dried raspberries
Freeze drying is a technique in which all the water is removed from the fruit by first freezing it. This makes the fruit or vegetables light, dry and crunchy. The taste is a bit different, rather more intense. Not all freeze-dried fruits and vegetables are easy to find, but freeze-dried raspberries usually are. They are ideal for finishing desserts.
Tip: keto version
Replace the oats with almond flour.