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Cran-Raspberry Cheesecake

Cran-Raspberry Cheesecake recipe image
This elegant Cran-Raspberry Cheesecake features a unique, delicate almond sponge base rather than a traditional crust. The light, airy cake provides a subtle sweetness that perfectly balances the tartness of the cranberry and raspberry filling. Ideal for holiday gatherings or sophisticated dinner parties, this dessert offers a refined texture and vibrant flavor profile. The combination of ground almonds and vanilla in the base adds a nutty depth, while the fresh berries bring a bright, refreshing finish. It is a show-stopping yet manageable dessert that highlights the natural flavors of fruit and egg.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 342.7
Dietary: Vegetarian
Description
This elegant Cran-Raspberry Cheesecake features a unique, delicate almond sponge base rather than a traditional crust. The light, airy cake provides a subtle sweetness that perfectly balances the tartness of the cranberry and raspberry filling. Ideal for holiday gatherings or sophisticated dinner parties, this dessert offers a refined texture and vibrant flavor profile. The combination of ground almonds and vanilla in the base adds a nutty depth, while the fresh berries bring a bright, refreshing finish. It is a show-stopping yet manageable dessert that highlights the natural flavors of fruit and egg.
Ingredients
  • 3 EGG YOLKS
  • 2 EGGS
  • 1/2 cup GRANULATED SUGAR
  • 1 tablespoon GRANULATED SUGAR
  • 1/3 cup ALMONDS, finely ground
  • 3/4 teaspoon VANILLA
  • 3 tablespoon CAKE FLOUR
  • 2 EGG WHITES
  • 1/4 teaspoon CREAM OF TARTAR
Directions
  1. 1
    Preheat the oven to 450&# 194;°F (230ðC).
  2. 2
    Grease a jelly roll pan, line it with wax paper, then grease and flour the paper.
  3. 3
    In a large bowl, beat the egg yolks, whole eggs, 1/2 cup sugar, and ground almonds until the mixture triples in volume and turns almost white, about 5 minutes.
  4. 4
    Stir in the vanilla extract.
  5. 5
    Sift the cake flour over the mixture and gently fold it in with a spatula until just combined.
  6. 6
    In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form.
  7. 7
    Gradually add the 1 tablespoon of sugar to the egg whites and beat until stiff, glossy peaks form.
  8. 8
    Gently fold the stiff egg whites into the yolk batter in two additions, being careful not to deflate the mixture.
  9. 9
    Pour the batter into the prepared pan and spread it evenly.
  10. 10
    Bake for 7 minutes, or until lightly browned and springy to the touch.
  11. 11
    Immediately invert the cake onto a wire rack and remove the wax paper.
  12. 12
    Using the bottom of your springform pan as a guide, cut a round base from the baked cake.
  13. 13
    Use cookie cutters to create decorative shapes from the remaining cake scraps.
  14. 14
    Place the round cake base into the bottom of a springform pan.
  15. 15
    Prepare your cran-raspberry filling according to preference and pour over the cake base.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 342.7kcal
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 1.6g8%
Cholesterol 93.2mg32%
Sodium 72.9mg4%
Total Carbohydrate 48.2g17%
Dietary Fiber 3.0g12%
Sugars 35.2g
Protein 11.3g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond sponge, berry dessert, cheesecake, cranberry, raspberry, egg white, vanilla, cake flour, no crust, light dessert, holiday treat, springform pan
Read it online: https://www.chefs-mate.com/recipe/cran-raspberry-cheesecake/