Raspberry Cheesecake

Instructions

Line a 10-inch springform pan with parchment paper.
Crush the cookies and mix them with the melted butter. Press the mixture into the springform pan, distributing it evenly and pressing it down to form the crust. Chill the crust in the refrigerator for 20 minutes.
For the filling, mix together the cream cheese, sugar, vanilla sugar, and lemon zest until smooth. Add the cornstarch and heavy cream, and mix well. Finally, add the eggs one at a time, mixing until fully incorporated. Pour the filling into the prepared crust.
Wrap the edges of the springform pan with aluminum foil (preferably twice). Place the springform pan in a preheated oven at 320°F (160°C) for 60 minutes. Place an ovenproof dish with water in the oven (preferably at the bottom).
After baking, turn off the oven and leave the oven door slightly ajar, using a wooden spoon to prop it open. Let the cheesecake sit in the oven for another 20 minutes. Then remove the cheesecake from the oven and let it cool to room temperature.
For the raspberry glaze, strain the thawed raspberries through a sieve into a saucepan. Return the raspberries to the saucepan and mix in the sugar. In a separate bowl, mix the water and cornstarch, then add it to the raspberries. Bring the mixture to a boil until it thickens, then immediately pour it over the cheesecake.
Chill the cheesecake in the refrigerator for 6-8 hours, preferably overnight. Before serving, whip the heavy cream with the stabilizer until stiff peaks form. Decorate the cheesecake with whipped cream and fresh raspberries. Enjoy your delicious Raspberry Cheesecake!