A dense-textured cake made by pouring cream cheese filling over a biscuit base and baking it slowly in a water bath, topped with raspberry sauce. The crack-free surface of this American-style baked cheesecake is achieved with the right baking temperature.
Mix the crushed biscuits with melted butter, press into the base of the pan to form an even layer, and chill in the fridge.
Beat the cream cheese with sugar on low speed, add the eggs one at a time, then mix in the cream and vanilla, blending until smooth without overbeating.
Wrap the pan in foil and place it in a tray filled with hot water, then bake at low heat until the center is just slightly jiggly. Caution: Do not open the oven door suddenly; once done, leave the oven door ajar and let it cool inside.
Cook the raspberries, sugar, and water over low heat until the fruit breaks down, then strain and let it cool.
Important: Let the cake rest in the fridge for at least four hours, then drizzle the raspberry sauce over it and serve sliced.
Important: Baking the cheesecake in a water bath at low heat prevents the surface from cracking; don't open the oven door as soon as it's done. Allergens: contains gluten (biscuit), egg, milk (cream cheese, cream). Chill the cake in the refrigerator for at least four hours before cutting.
If you mix the cream cheese batter at low speed instead of high speed, air doesn't get into the batter, greatly reducing the risk of cracking while it bakes.
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