Raspberry Cheesecake
6 servings
600 minutes
Raspberry cheesecake is a delightful combination of airy mascarpone, the subtle sweetness of powdered sugar, and the refreshing tartness of ripe raspberries. This dessert draws inspiration from European baking traditions, where delicate texture meets rich berry flavor. The crunchy cookie base contrasts with the velvety creamy filling, creating perfect harmony. The finishing touch is a layer of vibrant raspberry berries covered with clear jelly, giving the cheesecake a festive appearance. Raspberry cheesecake is ideal for special occasions, whether it's a cozy tea party or a celebration. Its taste is a play of sweet and fresh notes that can captivate any gourmet.
1
We bake a classic cheesecake. Crush the cookies, mix with butter, and spread the mixture in the mold. Place in the oven for 10 minutes. When it smells good, take the mold out of the oven. The base needs to cool.
- Biscuits (cookies): 150 g
- Butter: 100 g
2
Filling: mix cheese with powder, milk and yolks, vanilla and starch, then whip. Next, beat the egg whites to peaks and gently fold in with the mascarpone. Pour into the mold over the cooled base.
- Icing sugar: 100 g
- Chicken egg: 3 pieces
- Mascarpone cheese: 500 g
- Milk: 100 ml
- Cornstarch: 1 tablespoon
3
Bake for 1 hour at 150 degrees. Cool and refrigerate for 4 hours. Dissolve a packet of gelatin in 200 g of sweet water, place berries on the cake, and pour with the gelatin mixture.
- Gelatin: 20 g
- Raspberry: 300 g
4
It's better to leave the cake in the fridge overnight. The next day it's ready!
