Imagine a dessert that combines the rich, creamy texture of classic cheesecake with the delicate almond sweetness of marzipan, all crowned with a vibrant raspberry sauce that promises to tantalize your senses. This isn't just any cheesecake - this is a German-inspired culinary masterpiece that transforms an ordinary dessert into an extraordinary experience. Whether you're a baking enthusiast or a dessert lover seeking the ultimate indulgence, this Marzipan Cheesecake with Raspberry Sauce will transport you to a world of luxurious flavors and irresistible decadence.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: German
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon almond extract
- 1/2 cup marzipan, grated
- 2 cups raspberries
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the springform pan, creating an even base. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate almond extract and grated marzipan into the cream cheese mixture, stirring until completely blended.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a larger baking dish and fill the outer dish with about 1 inch of hot water to create a water bath. This helps prevent cracking.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight.
- For the raspberry sauce, combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing the berries and stirring occasionally.
- Simmer the sauce for 10-12 minutes until it thickens. Strain through a fine-mesh sieve to remove seeds if desired.
- Before serving, release the cheesecake from the springform pan. Drizzle raspberry sauce over individual slices or serve sauce on the side.
Tips
- Always use room temperature ingredients to ensure smooth, lump-free mixing.
- The water bath is crucial - it prevents cracking and ensures a silky-smooth texture.
- Don't overmix the batter, as this can incorporate too much air and cause cracking.
- Let the cheesecake cool slowly to prevent surface cracks and ensure proper setting.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
- The raspberry sauce can be made ahead and refrigerated for convenience.
- For an extra touch, garnish with fresh raspberries or toasted almond slivers before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
