Galaxy Cheesecake with Raspberry Swirl

This Galaxy Cheesecake with a Raspberry Swirl is a dessert that's as stunning as the night sky and just as delightful to savor!  Perfect for special occasions,  this cheesecake blends rich flavors with cosmic artistry that will leave you starry-eyed and craving more.

Ingredients

For the crust

  • 1 ½ cups (180g) speculoos cookies (ie. Lotus)
  • tablespoons (70g) unsalted butter, melted

For the filling

  • 2 oz (900g) Philadelphia cream cheese, at room temperature
  • ¾ cup (150g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 3 large eggs, at room temperature

For the raspberry sauce

  • 2 oz (340 g) raspberries, fresh or frozen (about 2 ½ cups)
  • ¼ cup (50 g) granulated sugar
  • 1 tbsp (15ml) lemon juice

Equipment needed

  • a 9-in springform pan
  • a baking dish/roasting pan larger than the springform pan

1.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Prepare the crust:

Place the speculoos cookies in a large Ziplock bag and seal. Smash them with a rolling pin to turn into crumbs (or pulse in a food processor, without the bag). In a medium bowl, mix the cookie crumbs with the melted butter. Dump into the bottom of the springform pan and press with your hand or the bottom of a glass to form a tight, even crust. Bake for 10 minutes, transfer pan onto a cooling rack for 10 minutes. Wrap the bottom of the pan with heavy duty aluminum foil so the seam is completely covered.

2.

Make the raspberry sauce:

While the cheesecake crust cools, make the raspberry sauce. In a medium saucepan, combine the frozen raspberry, sugar and lemon juice. Cook until thawed, and then simmering. Simmer for 10 minutes. Pass the sauce through a fine mesh strainer to discard of seeds. Set aside to cool.

Make the batter:

In a large mixing bowl, mix the cream cheese and sugar until well combined. Add the sour cream, vanilla extract and lemon juice and mix until just combined. Mix in the eggs one at a time. Scrape bowl with a spatula to make sure sides are clean and well mixed in.

3.

Assemble the cheesecake:

Pour the batter in the prepared pan, over the par-baked crust. Dot the top of the cheesecake with raspberry sauce and use a toothpick to create swirls. Bring some water to a full boil in a kettle. Place the cheesecake pan inside of a larger baking dish/roasting pan and pour about ½ inch of water into the baking dish (not into the cheesecake pan).

Carefully place the water-filled baking pan with the cheesecake in the oven. Bake for 60 to 70min. The outer part should look baked, but the inside should still wobble slightly. At this point, do not remove the cheesecake from the oven. Turn the oven off, open it a crack (you can keep the oven cracked open by sliding a wooden spoon in the door) and let it sit in the oven for 1 hour longer.

Transfer the cheesecake onto a cooling rack and let it cool completely for 6 hours. Then, place it in the fridge overnight. Serve and enjoy the next day.

Before serving/removing from pan - cut around the cheesecake to separate the cake from the pan, then remove the outer ring of the springform pan. Cut into slices.

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