Caramel Cheesecake with Raspberries with Fifteen Spatulas
The funny thing about cheesecake is one label covers so many different textures and types of cheesecake. Cheesecake can be dense, or on the fluffier side, or have more of an eggy, custard-like texture, and can include cream cheese, sour cream, creme fraiche, mascarpone, and well…you get the idea.
And we haven’t even talked about the variations in crust.
The cheesecake recipe I’m sharing with you is my absolute favorite variety. It has a crust with a shortbread cookie-like texture to it, and a filling that’s still densely rich but with a fluffier texture. Drizzle some homemade caramel on there and some tangy sweet raspberries, and it’s absolute heaven!
ABOUT JOANNE: Joanne created Fifteen Spatulas to show people that recipes from scratch aren’t so intimidating after all. She walks you through her best dishes step-by-step and explains the how’s and why’s of cooking along the way. Her favorite recipes to cook are nostalgic junk food favorites like peanut butter cups and toaster tarts, but from scratch at home, so she knows what ingredients are going into it.
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