Raspberry cheesecake

Name: Raspberry cheesecake
Ingredients: 200 g digestive biscuits; 100 g butter; 250 g mascarpone; 100 g cream cheese; 100 g sugar; 4 sachets vanilla sugar; 2 teaspoons vanilla extract; 1 pinch salt; 150 g whipping cream; 10 g gelatin; 50 ml cold water; 150 g cream cheese; 100 g sugar; 1 pinch salt; 150 g whipping cream; 200 g raspberries; 5 g gelatin; 25 ml cold water; 300 g raspberries; 2 tablespoons sugar; 2 g gelatin; 10 ml cold water; 50 g whipping cream

Dessert - Raspberry cheesecake by Tania M. - Recipia

Raspberry cheesecake is served cold, usually at the end of a meal; it has a biscuit base and two creamy layers. Mascarpone gives the bottom layer a silky texture, while raspberries colour the top cream and add a slight tang. I like a slice where the raspberry pink shows clearly beneath the glossy jelly. Prep: 35 minutes. Cook: 12 minutes. Rest: 10 hours and 15 minutes. Total time: 11 hours and 2 minutes. Servings: 10. Approximately 610 kcal and 6 g protein per serving.

Ingredients

For the biscuit base

200 g digestive biscuits
100 g butter

For the mascarpone cream

250 g mascarpone
100 g cream cheese
100 g sugar
4 sachets vanilla sugar
2 teaspoons vanilla extract
1 pinch salt
150 g whipping cream
10 g gelatin
50 ml cold water

For the raspberry cream

150 g cream cheese
100 g sugar
1 pinch salt
150 g whipping cream
200 g raspberries
5 g gelatin
25 ml cold water

For the jelly and decoration

300 g raspberries
2 tablespoons sugar
2 g gelatin
10 ml cold water
50 g whipping cream

Preparation

1. Crush the biscuits in a blender, pour the melted butter over them and mix. Transfer the mixture to a 20 cm pan lined with cling film and press it into a firm, even layer. 2. Refrigerate the base for 15 minutes. Leave 10 g gelatin to bloom in 50 ml cold water for 10 minutes. 3. Beat the mascarpone with 100 g cream cheese, 100 g sugar, the vanilla sugar, vanilla extract and a pinch of salt. Whip 150 g whipping cream and gently fold it in. 4. Melt the bloomed gelatin over a double boiler for 2 minutes, then fold it into the mascarpone cream. Spread the cream over the base and smooth the top; refrigerate for 2 hours, until set. 5. Leave 5 g gelatin to bloom in 25 ml cold water for 10 minutes. Blend 200 g raspberries. Beat 150 g cream cheese with 100 g sugar and a pinch of salt, then gently fold in 150 g whipped whipping cream. 6. Melt the gelatin over a double boiler for 2 minutes and whisk it vigorously into the cream cheese mixture. Add the raspberry purée and mix until smooth; the cream will turn pink and silky. 7. Spread the raspberry cream over the first, already set layer. Refrigerate the cheesecake overnight. 8. Leave 2 g gelatin to bloom in 10 ml cold water for 10 minutes. Set aside a few of the 300 g raspberries for decoration. Simmer the rest over low heat with 2 tablespoons sugar for 8 minutes, until thickened, then blend. Stir in the gelatin, melted over a double boiler for 2 minutes, and refrigerate the jelly for 30 minutes. Decorate the cheesecake with the jelly, the reserved raspberries and 50 g whipped cream.

Notes

A 20 cm pan makes fairly tall layers, and the blender comes in handy for both crushing the biscuits and puréeing the raspberries. Choose ripe but still firm raspberries; very soft fruit releases more liquid, and the jelly may need a few extra minutes on the heat. For a neat edge, let the cling film extend a little above the rim of the pan. Keep the cheesecake covered in the fridge and eat it within 3 days. I’ve made it with mixed berries too; strawberries can replace the raspberries in the same quantity. The biscuits contain gluten, and the cream contains dairy. I serve a slice with black tea.