Ingredients
- 450 g cream cheese, softened
- 2 large eggs
- 1 cup fresh raspberry puree
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Blender or food processor
- Measuring cup
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I start by preparing the raspberry puree. I blend fresh raspberries in a blender or food processor until smooth. For an extra-smooth cheesecake, I like to strain the puree through a fine-mesh sieve to remove the seeds. (See the next page below to continue steps…)
