Why Make This Recipe
Raspberry cheesecake is a delightful dessert that brings together the creamy richness of cheese and the vibrant tartness of fresh raspberries. This recipe is perfect for special occasions or simply when you want to treat yourself. The combination of textures – the crunchy biscuit base, the smooth cheese filling, and the velvety ganache – makes each bite a pleasure. Plus, it’s a visually stunning dessert that is sure to impress your family and friends.
How to Make Raspberry Cheesecake
Ingredients:
- 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
Directions:
Prepare the Raspberry Topping: In a medium pan, combine raspberries and 90g sugar. Cook over medium heat, stirring frequently, for about 5-7 minutes or until it starts to boil. Once it boils, strain the mixture through a sieve to separate the juice from the seeds. Set the juice aside for later.
Mix the Cheese Filling: In a mixing bowl, blend together the cream cheese, mascarpone, whipping cream stabilizer, 65g granulated sugar, and vanilla sugar. Use a hand mixer or stand mixer to beat the mixture until it becomes smooth and creamy with a fluffy texture.
Add Cream: Gradually fold in 400ml of unwhipped whipping cream to the cheese mixture. Be gentle during this step so you maintain the lightness of the cream. Keep folding until the mixture forms stiff peaks.
Prepare the Base: Quickly dip tea biscuits in 150ml of milk. Don’t soak them too long, as you want them to hold their shape. Once dipped, layer them in the bottom of a springform pan to form a base.
Layer Cheesecake Mixture: Spoon the cheese filling over the biscuits, creating an even layer. Drizzle some of the reserved raspberry juice over this layer. Repeat the layering process until you reach the top of the pan, finishing with a layer of the cheese mixture.
Prepare Ganache: In a small pot, heat 75ml of whipping cream until it is just about to boil. Pour this hot cream over 125g of white chocolate pieces in a bowl. Stir until the chocolate is fully melted and smooth.
Finish Cheesecake: Pour the ganache over the top of the cheesecake. Use a toothpick or a skewer to create swirls by gently mixing in some of the raspberry juice if desired.
Chill: Cover the springform pan with plastic wrap or foil and refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
Serve: Once chilled, carefully remove the sides of the springform pan. Cut the cheesecake into slices and garnish with fresh raspberries and a sprig of mint for that extra touch.
How to Serve Raspberry Cheesecake
Raspberry cheesecake can be served in many ways. The classic approach is to slice it into wedges and serve it cold straight from the fridge. It pairs wonderfully with a dollop of whipped cream on top or alongside a scoop of vanilla ice cream. Fresh raspberries scattered over the top can add color and a fruity burst. If you like, you can also serve it with a drizzle of extra raspberry sauce to enhance the flavor.
How to Store Raspberry Cheesecake
To store raspberry cheesecake, keep it covered in the refrigerator. It’s best enjoyed within 3-4 days of making it; however, it can last up to a week if properly sealed. If you want to preserve it for longer, you can freeze it. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before serving.
Tips to Make Raspberry Cheesecake
- Cream Cheese Temperature: Make sure the cream cheese and mascarpone are at room temperature. This helps them mix smoothly and prevents lumps in the filling.
- Fresh vs. Frozen Raspberries: Fresh raspberries give the best flavor, but if they are out of season, frozen raspberries can be used as long as they are thoroughly thawed.
- Stabilizer Usage: Using a whipping cream stabilizer helps the cream maintain its texture longer, especially if you plan to hold the cheesecake for a couple of days.
- Layering Technique: For a beautiful layered effect, alternate layers of cheese filling and raspberry juice or sauce. This will create visual appeal and a burst of flavor in each bite.
Variations
- Fruit Variations: Swap raspberries for other berries such as strawberries, blueberries, or blackberries. You can also make a mixed berry cheesecake for a delightful twist.
- Chocolate Base: Instead of tea biscuits, try using chocolate cookies for a different flavor in the base. This can add richness to the overall taste.
- Nutty Addition: Consider adding crushed nuts like almonds or hazelnuts to the biscuit base for additional crunch and flavor.
- Flavor Infusion: Add a splash of lemon or orange zest to the cheese filling for a citrusy brightness that complements the raspberries beautifully.
FAQs
Can I make this cheesecake in advance?
Yes, raspberry cheesecake is an excellent make-ahead dessert. Prepare it the day before you plan to serve it, and allow it to chill overnight.
Can I use store-bought raspberry sauce instead of making my own?
Absolutely! If you’re short on time, feel free to use a store-bought raspberry sauce. Just ensure it’s high-quality for the best flavor.
What should I do if my cheesecake is too soft after chilling?
If your cheesecake is too soft, it might not have set properly due to insufficient chilling time or not enough stabilizer. Make sure to chill it for a full night next time, or add a bit more stabilizer or cream cheese to the filling.
How can I prevent my cheesecake from cracking?
To prevent cracking, make sure to mix the filling gently and don’t overbeat the cream. Additionally, baking the cheesecake in a water bath can help regulate the temperature and create a more even texture.
With its vibrant flavor and creamy texture, raspberry cheesecake is a delightful dessert that can lift any occasion. Follow this simple recipe, and you’ll have a show-stopping dessert that everyone will love!
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Raspberry Cheesecake
- Total Time: 720 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheese with vibrant raspberries, perfect for special occasions.
Ingredients
- 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: In a medium pan, combine raspberries and 90g sugar. Cook over medium heat for about 5-7 minutes until boiling. Strain to separate juice from seeds.
- Mix the Cheese Filling: Blend cream cheese, mascarpone, whipping cream stabilizer, 65g sugar, and vanilla sugar until smooth.
- Add Cream: Gradually fold in 400ml of whipping cream until the mixture forms stiff peaks.
- Prepare the Base: Dip tea biscuits in 150ml milk briefly and layer them in the bottom of a springform pan.
- Layer Cheesecake Mixture: Spoon cheese filling over biscuits, drizzle with reserved raspberry juice, and repeat layering until pan is full.
- Prepare Ganache: Heat 75ml whipping cream and pour it over 125g white chocolate. Stir until melted and smooth.
- Finish Cheesecake: Pour the ganache over the cheesecake and swirl in some reserved raspberry juice if desired.
- Chill: Cover and refrigerate overnight until set.
- Serve: Remove from the springform pan, slice, and garnish with fresh raspberries and mint.
Notes
Use fresh raspberries for the best flavor. Ensure cream cheese and mascarpone are at room temperature for smoother mixing.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 100mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg