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Traditional Raspberry Cheesecake

May 29, 2016

The first month after we came back from our honeymoon, i decided to venture into the kitchen and make a cheesecake. It came out still liquidy and crumbling in my hands….


Course Dessert



  • 250 g digestive biscuits
  • 80 g melted butter

Cream cheese filling

  • 1000 g cream cheese
  • 240 g sour cream can be substituted with Greek yogurt
  • 200 g sugar
  • 1 tsp vanilla
  • 5 eggs at room temperature
  • 1 tbsp cornstarch
  • pinch of salt
  • 2 tbsp lemon zest



  • Preheat your oven to 180C
  • In a food processor, or by hand, crush your biscuits until they get crumbly and even
  • Pour the melted butter over the crumbs, mix them well until all crumbs have moistened
  • Press the crumbs into a springform pan and bake for 15 min
  • Set aside to cool


  • Reduce the oven temperature to 150 C
  • In a large bowl whip the cream cheese until smooth. Add sugar, cornstarch, and salt. Mix
  • Add the eggs one at a time while mixing. Then add the vanilla, lemon zest and sour cream. Mix them until combined, do not over mix
  • Pour the mix on top of the crust and bake for 55 mins
  • Once done, turn off the oven and leave the cheesecake inside for another hour
  • Once done, run a sharp knife around the inside to release nicely
  • Let it cool completely before serving


I like to refrigerate it overnight before serving it, but that’s optional. 

Raspberry Sauce


  • 4 cups raspberries
  • 1/4 cup sugar
  • 1 tbsp lemon juice


  • Combine all ingredients in a saucepan and cook for 10 min
  • Let it cool and pour over the cheesecake


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Pinch of love,


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  • Reply Chirine Ajouz May 30, 2016 at 11:38 am

    I will give this a try as soon as I can! Quick question though, you say that sour cream can be substituted with greek yogurt. Can we also substitute with our regular lebanese yogurt? Thanks!

  • Reply Chirine Ajouz May 30, 2016 at 11:40 am

    Will surely give this a try! Quick question: you say that we can substitute sour cream with greek yogurt. Can we also use our regular lebanese yogurt? Thanks!

    • Reply Chirine Ajouz May 30, 2016 at 11:41 am

      oops…I thought the first comment didn’t go through 🙂

  • Reply Mrs.Clueless May 30, 2016 at 12:04 pm

    Hi!! I think our traditional yogurt will turn it super liquidy and i suppose it will take longer to bake. Greek yogurt is thicker, same texture as sour cream! Let me know how it turns out! It’s super yummy! <3

  • Reply Eliane July 1, 2016 at 9:25 pm

    We mix the cheese and the egss with a spatula or we beat them in a hand stand mixer ?

    • Reply Mrs.Clueless July 1, 2016 at 11:32 pm

      Hi Eliane! You can beat them with a whisk by hand or in your stand mixer! I used my stand mixer for the filling 🙂

  • Reply Eliane July 2, 2016 at 7:07 pm

    What kind of cream cheese ?
    Mascarpone ..??

    • Reply Mrs.Clueless July 2, 2016 at 9:28 pm

      Philadelphia cream cheese 🙂

  • Reply Eliane July 3, 2016 at 11:28 am

    Cool tnx

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