Raspberry Cheesecake
A delightful no-bake dessert that combines creamy textures with fresh raspberries, perfect for hot summer days.
Ingredients
For the Raspberry Sauce
- 225 g Raspberries Fresh raspberries are best.
- 90 g Granulated sugar For the raspberry sauce.
For the Cheesecake Filling
- 200 g Cream cheese At room temperature for easier mixing.
- 250 g Mascarpone At room temperature for easier mixing.
- 16 g Whipping agent (Klopfix) For stabilizing the whipped cream.
- 65 g Granulated sugar To sweeten the cream mixture.
- 8 g Vanilla sugar For flavor.
- 400 ml Whipped cream Heavy cream that has been whipped.
For the Crust and Topping
- 300 g Tea biscuits Can be replaced with Graham crackers.
- 150 ml Milk For dipping the tea biscuits.
- 75 ml Whipped cream For topping, optional.
- 125 g White chocolate Chopped, for ganache.
Instructions
Preparation of Raspberry Sauce
- In a frying pan over medium heat, combine the raspberries with 90 g of sugar. Cook for 5-7 minutes, stirring regularly.
- Take a bowl and place a sieve over it. Pour the raspberry mixture into the sieve and press it down with a spatula to leave the seeds behind. Transfer the raspberry juice into a piping bag.
Making the Cheesecake Filling
- In a large bowl, mix the cream cheese, mascarpone, Klopfix, 65 g of sugar, and vanilla sugar. Beat for 1 minute until smooth.
- Slowly add the whipped cream and mix until it is firm.
Assembling the Cheesecake
- Dip the tea biscuits in milk and layer them in a springform pan. Repeat for additional layers.
- Spread the cream cheese mixture evenly over the biscuits and drizzle some raspberry juice on top. Layer again with tea biscuits, cream mixture, and raspberry juice until finished.
- Top with another layer of biscuits and spread the remaining cream evenly on top.
Preparing the Ganache
- Heat the unwhipped cream in a pot. Add the chopped white chocolate and let it sit for 1 minute. Stir until smooth.
- Pour the white chocolate ganache evenly over the cheesecake. Drizzle some raspberry juice and swirl with a toothpick.
Setting and Serving
- Cover and place the cheesecake in the refrigerator to set, preferably overnight.
- When ready, cut the cheesecake into rectangular pieces and garnish with fresh raspberries and mint leaves.
Notes
Make sure your cream cheese and mascarpone are at room temperature. Use fresh raspberries for the best flavor, but frozen can work too. Adjust sweetness if desired.