Luxury raspberry cheesecake by Happy.cookiee
Last Updated on
ingredients
fresh/frozen raspberries 150 g butter biscuits / bebe biscuits 125 g butter 500 g cream cheese (mascarpone, Philadelphia, Lucina, …) 250 ml whipped cream 2 packets sliced gelatin vanilla paste Dr.Oetker powdered sugar for sweetening Dr.Oetker vanilla flavouring
progress
This raspberry cake will be a decoration for your holiday table or it can be a birthday cake for a loved one. It always looks great and tastes great too, and it doesn’t even need to be baked.
1.
If we are going to work with mascarpone it is a good idea to take it out of the fridge at least 10 minutes before using it, so that it is smooth and easier to work with.In a small saucepan put 300-400g of raspberries, sprinkle them with sugar and put on a low heat. Stir gently to make sure there are at least tiny bits of raspberries left. After boiling, simmer for another minute and take the raspberry mixture off the stove to cool down.
2.
Grind the entire contents of the butter biscuits in a food processor to a fine meal, add the melted butter, pulse once more and pour into a bowl and press these biscuits into the bottom of the tin. Preferably so that it is even. Place in the refrigerator.
3.
Place the mascarpone in one large bowl, add icing sugar to taste, vanilla paste and mix until the mascarpone is completely smooth. In another bowl, whip the whipping cream until semi-stiff and add to the mascarpone.
4.
At this stage, make the gelatine as directed and add to the cream. MY TIP: “If there are large temperature differences between the gelatine and the cream it may lump.If this should occur I would recommend heating the whole cream over steam and it will definitely dissolve.”
5.
At this stage, divide the creams exactly in half and add half of our raspberries that we have prepared in advance to one of them. Mix and pour over the biscuit mixture in the tin. The cream should be a straw-pink colour with bits of raspberries. Put it in the freezer to firm up. Leave the other white half of the cream at room temperature so it does not set.
6.
While the cream is setting soak about 3 slices of gelatine in water and let it swell. Strain the remaining raspberry mixture about 1,5dcl to leave only the juice, add the gelatine, heat it until it dissolves. Remove the mould from the freezer and pour the red mini layer, spreading it evenly over the stiffened cream. And again, let it set for 20 minutes.
7.
When this thick pink layer has set, carefully pour the remaining cream over the top of the cake. And put in the freezer preferably for at least 5 hours or overnight.
8.
Decorate the top with white chocolate, crushed biscuits and fresh raspberries. Enjoy.
