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Raspberry cheesecake





3 unit

Chocolate cookies

252 grams


125 grams

Philadelphia light spreadable cheese

226 grams


2 cups

White sugar

250 grams


1 spoon

Natural yogurt, sugar free

165 grams


1 half

Vanilla extract

1 teaspoon

Type 2 wheat flour

20 grams

Desserts from Chile

Raspberry cheesecake

Raspberry cheesecake

vegetarian with gluten with eggs with lactose

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Raspberry cheesecake

The best of the best

Raspberry cheesecake step 1

step 1

Preheat oven to 180 ° C

Raspberry cheesecake step 2

step 2

Inside a ziploc bag, spray the cookies with the help of a roller or uslero. Pour the melted butter and mix until obtaining a homogenous and malleable chocolate paste.

Raspberry cheesecake step 3

step 3

Incorporate the cookie mix into our pre-shriveled cheesecake mold, crushing it to a compact, hard base. Reserve in the refrigerator for at least 20 minutes

Raspberry cheesecake step 4

step 4

In a bowl beat the cream cheese until smooth and soft (try to have it at least 1 hour at room temperature before use) Then, incorporate 125 gr of sugar and continue beating until incorporated

Raspberry cheesecake step 5

step 5

Now, we will add the 125 gr of natural yogurt and beat until completely incorporated.

Raspberry cheesecake step 6

step 6

Add the eggs one by one and beat to incorporate them and add the touch of vanilla extract

Raspberry cheesecake step 7

step 7

Then we will add the sifted flour to our mixture and we will give one last beat

Raspberry cheesecake step 8

step 8

We will remove our cheesecake mold from the refrigerator and pour our mixture into it. We will give small blows to our mold on a cloth to remove the bubbles of our mixture.

Raspberry cheesecake step 9

step 9

We will cover our cheesecake mold with aluminum foil so that it does not get water when it is cooked. Now, we will take it to the oven and put 1.5 cm of lukewarm water in the oven can

Raspberry cheesecake step 10

step 10

During the first 30 min, our cheesecake should be baked uncovered, then, in the next 30 min, we must cover the surface of the cheesecake with foil to prevent it from browning and turning white.

Raspberry cheesecake step 11

step 11

After the time, turn off the oven and let stand our cheesecake inside until cool then take to the refrigerator to curdle and harden (I suggest a covered day of rest to avoid impregnation of odors

Raspberry cheesecake step 12

step 12

In a pot, pour the two cups of frozen or natural raspberries, 125 gt white sugar and half lemon juice. Let reduce until it becomes jam. Cool and cover the cheesecake.

Raspberry cheesecake step 13

step 13

To serve!

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