This week we learned a new twist on cheesecake! I'm a big cheesecake fan and am always ready to pull out my spring form pan and make a cheesecake when asked to make dessert for an event, so it was nice to learn a new way of making it, from my traditional new york style cheesecake.
New york style cheesecake, can be very dense and rich, but this cake was much lighter, allowing me to eat a lot more cheesecake than I usually can :p. The cake was lightened with the addition of whipped egg whites which adds a lot of airiness. In the which chocolate raspberry cheesecake I've made in the past, the filling was really simple, white chocolate, cream cheese, cream and sugar, but this cake had 6 eggs, flour, buttermilk and oil, making it much more cake like in consistency. The crust was a traditional graham cracker crust, which is super easy to make, just melted butter, graham cracker crumbs and sugar, but we added some toasted ground almonds to heighten the flavour :)
For the topping, we cooked down some frozen raspberries with sugar, water and cornstarch to thicken it up.
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