Description
A delightful dessert combining tart raspberries with creamy cheese, perfect for special occasions.
Ingredients
Scale
- 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