Raspberry Cheesecake Buenos Aires Style

Argies have very particular taste buds that often times defy rhyme or reason.  Some of my favorite locals have strong beliefs about food… for example, (all these should use air quotes and spoken in a very sarcastic tone) egg whites are “heavy,” a tiny bit of ground pepper is “spicy,” sushi = food poisoning.  Kilos of sickly sweet dulce de leche on top of more sickly sweet sugary whipped cream is an acceptable delight, but my pimped out raspberry cheesecake with little marroc toppings and a frutigran crust is too rich?! No way.

BA Style Cheeescayk (Recipe adapted from Tyler Florence’s Ultimate Cheesecake Recipe)

Ingredients:

Crust
– Package of frutigran cookies (I chose the purple kind – choco chips, oats and soy) – finely ground in food processor
– 1 stick butter, melted (this is not light, friends)

Filling
– 450g cream cheese (2 packages of Philadelphia) *Philadelphia cream cheese can be quite expensive (easily found at Jumbo, Disco, Coto, Barrio Chino) so I tend to buy one package of philadelphia and a second package of plain Finlandia (make sure it’s not jamon flavored…)
– 450g queso crema – this consistency should be more sour cream like, I usually use Mendicrim light or Casancrem
– 3 eggs
– 1 cup sugar
– 1 zested lemon
– 1 teaspoon vanilla extract
– Raspberries (frozen or fresh)

Directions:

1. To make the crust, combine all ingredients with a fork to make sure the butter is evenly distributed. Spray a springform pan with non-stick cooking spray and pour the crust mixture in, forming the actual crust.

2. In a bowl, mix cream cheese until smooth the old fashion way (I’m poor and don’t have a mixer).  Then, add eggs one at a time and continue to mix until combined.  Gradually add sugar and mix that shit up.  Next, add the queso crema, lemon zest and vanilla.  Make sure the consistency is well mixed, but not too soupy/overbeaten.  Pour the filling into the crusted pan and smooth with a spatula.

3. Wrap the cheesecake pan in aluminum foil, folding the sides around it.  Place the pan in a larger roasting pan that is filled with boiling water, enough water to touch about halfway up the cheesecake pan (the foil will make sure the water doesn’t seep in).

4. Bake at about 325 degrees F for 45 minutes.  Careful not to overcook, it’s normal for the cheesecake to jiggle like my thighs, it will firm after chilling.  Let it cool in the pan for 30min, and then put it in the fridge, covered, for at least 4 hours.

5. Next day, warm up the raspberries in a sauce pan with a bit of lemon zest, sugar and water to make sauce.  Once the cheesecake is set, add the topping over the surface.  I also made it extra special cutting up little pieces of the marroc candy for a border.

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