Description
A delightful dessert combining creamy cheese with vibrant raspberries, perfect for special occasions.
Ingredients
Scale
- 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