Amazing crustless cheesecake topped with fresh raspberries and whipped cream – a beautiful and delicious cake for Valentine’s Day.
This is the recipe for one of my favorite cheesecakes, a recipe that I have already posted last year: The Quickest and Most Delicious Crustless Cheesecake.
I was craving it again for a longer period of time, but did not really find the opportunity to bake it. With so many other new recipes I want to test for the blog and all the other specific requirements I get from family and friends, I sometimes need months until I get to bake a certain recipe again. At least, those recipes that I want to bake just for fun, so to say, recipes that do not serve any other purpose anymore except being eaten. 🙂
But then I decided to make it again for my husband’s birthday in January. He loves cheesecakes as well, more than he likes other sorts of cakes, so I thought I could make it happy with this. Initially, I have intended to decorate the cake the same way I did the first time, that is topped with only whipped cream.
But then I went shopping and saw these magnificent, large raspberries! They looked so perfect, like jewels almost, I had to buy them. And immediately I knew I will bake that crustless cheesecake in a heart-shaped springform and top it with those wonderful raspberries.
And so the Heart-Shaped Cheesecake with Raspberries and Whipped Cream did get a blog related purpose after all. 🙂 It is not a new recipe, but it looks different than the first time and the addition of fresh raspberries made it even more delicious, a thing that I had not thought possible, I had already thought that the The Quickest and Most Delicious Crustless Cheesecake was the best cheesecake I have ever baked. 🙂
Well, I was wrong: the Heart-Shaped Cheesecake with Raspberries and Whipped Cream version is even better!
Other delicious cheesecakes:
Heart-Shaped Cheesecake with Raspberries and Whipped CreamPrint This
- 500 g/ 17.6 oz/ 2 ½ cups low-fat quark
- 250 ml/ 8.4 fl.oz/ 1 cup + 1 tablespoon heavy cream
- 250 g/ 8.8 oz/ 1 cup + 1 tablespoon Smetana/creme fraiche/sour cream
- 6 eggs (medium Germany, large US)
- 100 g/ 3.5 oz/ ¾ cup + 1 tablespoon all-purpose flour
- 200 g/ 7 oz/ ¾ cup + 1 tablespoon butter, very soft
- 200 g/ 7 oz/ 1 cup sugar
- ½ packet/ 7 g/ 1 ¾ teaspoons Dr. Oetker baking powder
- 2 tablespoons vanilla sugar
- 2 tablespoons lemon juice
- For the topping:
- 100 ml/ 3.4 fl.oz/ ½ cup whipping or heavy cream (30-35 % fat), unsweetened
- ½ packet Dr. Oetker cream stabilizer (Sahnesteif)
- ½ tablespoon vanilla sugar
- about 250 g/ 8.8 oz fresh raspberries
Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Butter a springform 26 cm/ 10-11 inch and set aside.
Give the quark, heavy cream, Smetana/creme fraiche, eggs, very soft butter, sugar, vanilla sugar, flour, baking powder and lemon juice to a large bowl. Mix well. Pour the mixture into the prepared springform.
Place a piece of baking paper loosely on top of the cheesecake and bake for 1 hour without opening the oven during this time. After one hour turn off the oven, still do not open the oven, and leave the cake in it for another two hours. Remove from the oven and cool completely before taking out of the springform.
Top with the whipping cream and raspberries just before serving. Beat the whipping cream with the cream stabilizer and vanilla sugar. Read the package’s instructions of your cream stabilizer. I use Dr. Oetker: I beat the heavy cream until it starts to stiffen, then slowly add the sugar and the stabilizer. I continue beating the cream until stiff, it will not take long.
Give the whipped cream to a piping bag and pipe the cream around the edges of the cake. Arrange the raspberries on the cake inside the whipped cream frame.
I generally find that cheesecakes taste even better the day after baking, so I actually always make them one day in advance, but only top them shortly before serving.
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