Cheesecake Tart with Raspberry Mirror
A German-style baked cheesecake tart with a classic shortcrust base and a shiny raspberry mirror glaze set with agar agar.
Ingredients
| 200 g | flour (for the tart base) |
| 100 g | powdered sugar (for the tart base) |
| 100 g | butter (for the tart base) |
| 1 | organic egg, size M (for the tart base) |
| 1 pinch | salt (for the tart base) |
| 230 g | double cream cheese (for the filling) |
| 100 g | sugar (for the filling) |
| 2 | organic eggs, size M (for the filling) |
| — | vanilla extract, or replace 1 tsp / part of the sugar with vanilla sugar (homemade) (for the filling) |
| 300 g | fresh raspberries, alternatively frozen (for the raspberry mirror) |
| 300 ml | thick raspberry juice (syrup, extended with water) (for the raspberry mirror) |
| — | sugar, optional, depending on the quality of the raspberries (for the raspberry mirror) |
| 8 g | agar agar (for the raspberry mirror) |
Instructions
For a form 20 cm in diameter (a cake ring on a silicone mat).
Tart base
- Work all the ingredients only with the dough hook until they are well combined, wrap the dough in foil and leave it in the fridge for at least an hour or more.
- Roll out the slightly warmed dough on a floured surface, a little larger than the tart pan, slowly place it into the pan, pull about 3 cm up the sides and work everything really thin. Prick the dough evenly with a fork and return it to the fridge. Meanwhile, heat the oven to 180° top/bottom heat.
- Bake the dough for about 20 minutes, or until the edges of the dough are so crisp that they stand on their own and do not slide back down. During this baking process I wiped the edges of the dough down very thinly with a rubber spatula (too hot for fingers). In the end it stays where it belongs.
Cheesecake filling 4. Beat the eggs energetically with the sugar for 5 minutes, stir in the cream cheese and possibly the vanilla extract briefly but evenly. Pour the cheese mixture evenly over the tart base. 5. Bake the filling for about 30 minutes at 160 degrees; if it browns, cover with aluminum foil. Then the tart must be cooled completely.
Raspberry mirror 6. Let the raspberries simmer gently with the juice, agar agar and possibly a little sugar for about five to eight minutes. Strain the liquid through a sieve and let it cool slightly. Do not lose sight of the fact that agar agar gels quickly as soon as temperatures below 40 degrees are reached. 7. Pour the raspberry sauce over the cooled cheesecake filling and quickly place everything in the freezer for a few minutes. This way the mirror becomes firm very quickly and prevents too many air bubbles from rising and marring the appearance. Then place the tart in the fridge until ready to eat.
Sources: Recipe for the base — idea from a small curio shop; for the crisp edge — Multikulinarisch; raspberry mirror idea — Life has great taste. Good luck and happy baking!