Cran-Raspberry Cheesecake

This is cheesecake with a pastry-school twist: instead of the standard graham cracker crust, the base is a thin almond genoise sponge (the classic French whipped-egg cake) that gets baked first, cut to size, then placed into a springform pan before the cheesecake filling goes in.

The almond genoise is where the work happens. Eggs and yolks get whipped with sugar and ground almonds until triple in volume and nearly white. That’s the aeration that gives the sponge its lift without any chemical leavener. Cake flour folds in gently (don’t stir or you’ll deflate it), then whipped egg whites lighten the batter further.

Any scraps of sponge get cut with cookie cutters into shapes for decorating the top of the finished cheesecake. Hearts, stars, little flowers, whatever fits the occasion.

The cran-raspberry filling brings bright, tart fruit flavor that cuts through the rich cheese layer. No blanket of sour cream or plain cream cheese here.

Pro Tips

• Whip the eggs and sugar until they form a stable ribbon that holds its shape for 3 seconds when drizzled from the whisk. Under-whipped eggs make a dense, squat genoise.
• Fold in the flour in 3 to 4 additions with a spatula. Dumping it in all at once makes folding impossible without deflating.
• Invert the sponge onto a rack immediately after baking; letting it cool in the pan makes it soggy.
• Line the springform with parchment so the cake releases cleanly.

Variations

• Swap cran-raspberry for cherry, blueberry, or strawberry-rhubarb filling for seasonal takes.
• Use hazelnut flour instead of almond for a richer, nuttier base.
• Decorate with candied cranberries or fresh raspberries along with the cake cutouts for extra visual drama.