Why Make This Recipe
Raspberry cheesecake is a delightful dessert that combines the tartness of fresh raspberries with the creaminess of cheese. It’s a perfect treat for special occasions, gatherings, or just to enjoy at home. This dessert is not only visually appealing but also full of flavor, making it a favorite among many. The layers of cheese filling, raspberry topping, and a crunchy tea biscuit base create an irresistible combination. If you love cheesecake and fruity desserts, this recipe is a must-try!
How to Make Raspberry Cheesecake
Ingredients:
- 225 g raspberries
- 90 g granulated sugar (for raspberry topping)
- 200 g cream cheese
- 250 g mascarpone
- 16 g whipping cream stabilizer
- 65 g granulated sugar (for cheese filling)
- 8 g vanilla sugar
- 400 ml unwhipped whipping cream
- 300 g tea biscuits (for base)
- 150 ml milk
- 75 ml unwhipped whipping cream (for ganache)
- 125 g white chocolate
Directions:
Prepare the Raspberry Topping: In a medium pan, combine raspberries and 90g of sugar. Cook over medium heat, stirring frequently, for about 5-7 minutes or until the mixture starts to boil. Once done, strain the mixture through a sieve to separate the juice from the seeds. Set the juice aside for later.
Mix the Cheese Filling: In a mixing bowl, blend together the cream cheese, mascarpone, whipping cream stabilizer, 65g of granulated sugar, and vanilla sugar. Mix until smooth and creamy, ensuring no lumps remain.
Add Cream: Gradually fold in 400ml of unwhipped whipping cream to the cheese mixture. Continue folding until stiff peaks form. This step is crucial for a light and airy cheesecake filling.
Prepare the Base: Take the tea biscuits and dip them in 150ml of milk briefly to soak. Layer them evenly at the bottom of a springform pan, creating a solid crust for your cheesecake.
Layer Cheesecake Mixture: Spoon a layer of the cheese filling over the soaked biscuits. Then drizzle some of the reserved raspberry juice on top. Repeat the layers until you reach the top of the pan, finishing with a layer of cheese filling.
Prepare Ganache: In a small saucepan, heat 75ml of whipping cream until it just starts to bubble. Pour this over the 125g of white chocolate in a mixing bowl. Stir until the chocolate melts completely and the mixture is smooth.
Finish Cheesecake: Pour the ganache on top of the cheesecake, and if desired, swirl in some of the reserved raspberry juice for an artistic touch.
Chill: Cover the cheesecake with plastic wrap and refrigerate it overnight. This chilling time is essential for the flavors to meld and for the cheesecake to set properly.
Serve: Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake into portions and garnish with fresh raspberries and mint leaves for a beautiful presentation.
How to Serve Raspberry Cheesecake
When serving raspberry cheesecake, you can keep it simple or go all out! A slice of cheesecake on a plate with a dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully. You can also sprinkle some crushed biscuits on top or drizzle more raspberry sauce for extra flavor. Serving it chilled allows the creaminess to shine through, making each bite a burst of flavor.
How to Store Raspberry Cheesecake
Raspberry cheesecake can be stored in the refrigerator for up to five days. Make sure to keep it covered to prevent it from absorbing other odors in the fridge. If you want to store it for a longer period, you can freeze individual slices. Wrap them tightly in plastic wrap and then store in an airtight container. They will keep well in the freezer for about one month.
Tips to Make Raspberry Cheesecake
- For the best flavor, use fresh raspberries. If you can’t find fresh ones, frozen raspberries will work too, but be sure to thaw and drain them before use.
- Make sure your cream cheese and mascarpone are at room temperature for easy mixing.
- Fold the whipped cream gently into the cheese mixture to maintain airiness. Avoid vigorous stirring as it can deflate the whipped cream.
- If you like a more pronounced raspberry flavor, feel free to add more raspberry juice in between the layers!
- For an added touch, consider dusting the top with powdered sugar before serving.
Variation
You can easily change this recipe according to your taste preferences. Here are a couple of variations:
Chocolate Raspberry Cheesecake: Add melted dark chocolate to the cheese filling for a rich chocolate flavor. You can also create a chocolate cookie base using crushed chocolate biscuits instead of tea biscuits.
Nutty Crust Raspberry Cheesecake: Substitute the tea biscuits with crushed digestive biscuits or almond cookies for a unique base. You can also add finely chopped nuts in the crust for added texture.
FAQs
Can I use other fruits instead of raspberries?
Yes! This cheesecake recipe can be modified to use other berries like blueberries, strawberries, or blackberries. You can follow the same steps for the fruit topping by adjusting the sugar according to the fruit’s sweetness.
How do I prevent the cheesecake from cracking?
To minimize cracking, avoid overmixing the cheese mixture. Additionally, bake the cheesecake in a water bath or place a small pan with water in the oven while it bakes. This helps maintain humidity and even temperature.
Can I make this cheesecake gluten-free?
Yes! Simply replace the tea biscuits with gluten-free biscuits. Make sure all your ingredients are certified gluten-free to avoid cross-contamination.
Can I make the cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just be sure to keep it tightly covered in the refrigerator until you’re ready to serve.
Enjoy creating and indulging in this delicious raspberry cheesecake! You’ll love every creamy and fruity bite!
Print
Raspberry Cheesecake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining tart raspberries with creamy cheese, perfect for special occasions.
Ingredients
- 225 g raspberries
- 90 g granulated sugar (for raspberry topping)
- 200 g cream cheese
- 250 g mascarpone
- 16 g whipping cream stabilizer
- 65 g granulated sugar (for cheese filling)
- 8 g vanilla sugar
- 400 ml unwhipped whipping cream
- 300 g tea biscuits (for base)
- 150 ml milk
- 75 ml unwhipped whipping cream (for ganache)
- 125 g white chocolate
Instructions
- Prepare the Raspberry Topping by combining raspberries and 90g sugar in a medium pan, cooking until it boils, then strain the mixture.
- Mix the Cheese Filling by blending cream cheese, mascarpone, whipping cream stabilizer, 65g sugar, and vanilla sugar until smooth.
- Gradually fold in 400ml of unwhipped whipping cream until stiff peaks form.
- Prepare the Base by dipping tea biscuits briefly in 150ml milk, then layer them in a springform pan.
- Layer Cheesecake Mixture by spooning cheese filling over the biscuits and drizzling with raspberry juice, repeating until the pan is full.
- Prepare Ganache by heating 75ml whipping cream and pouring it over 125g white chocolate, stirring until smooth.
- Finish Cheesecake by pouring ganache on top and swirling in raspberry juice if desired.
- Chill the cheesecake overnight in the refrigerator.
- Once chilled, remove the springform pan, slice, and garnish with fresh raspberries and mint leaves.
Notes
For best flavor, use fresh raspberries. Cream cheese and mascarpone should be at room temperature for easy mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
Keywords: cheesecake, raspberry dessert, sweet treats, special occasions