Who doesn't love cheesecake right ? This week, I would like to share an original recipe of my raspberry cheesecake. Just because summer is over doesn't mean we can't use some frozen raspberries and insert a jelly inside a rich and delicious cheesecake filling.
Even though this recipe has a few steps, this raspberry cheesecake is so worth it.
And I have also enclosed an alternative to the glaze to make it easier if you don't have so much time on your hands.
140 g raspberries, 1/8 cups
8 g gelatine powder (or 4 gelatine sheets), 3/4 tbsp
48 g water (if using gelatine powder), 1/3 cup
20 g sugar, 2 tbsp
100 g icing sugar, 3/4 cup
1/2 tsp vanilla extract
150 g butter, 3/4 cup
2 egg yolks
50 g almond powder (or flour), 1/2 cup
250 g flour, 2 cups
1/2 tsp cardamom
300 g cream cheese, 1 1/3 cup
50 g soft butter, 1/4 cup
1/2 tsp vanilla
150 g heavy cream, 3/4 cup
70 g sugar, 1/3 cup
4 g gelatine powder (or 2 gelatine sheets), 1 tsp
24 g water (if using gelatine powder), 1/4 cup
100 g evaporated milk (or unsweetened condensed milk), 1/3 cup
150 g glucose syrup, 1/2 cup
150 g sugar, 3/4 cup
10 g gelatine (5 sheets approx.)
75 g water, 1/2 cup
150 g white chocolate, 1 cup
Pink food colouring
Start by defrosting the raspberries, you can also use fresh raspberries.
Make the raspberries into a puree using a hand blender.
Pour into a pot over medium heat, add in the sugar and bring to a boil.
In the meantime, mix the gelatine and water and let set.
Mix the gelatine mass and the raspberry puree and let cool until set.
Mix the butter and sugar together and bring into a cream like consistency.
Add in the eggs and mix.
Add the flavours: vanilla and cardamome and mix.
Add in the almond powder and flour and mix until combined.
Cover with cling wrap and let cool for 30 min to an hour.
Spread the dough using a rolling pin. Cut square shapes and cover with a silicone mat or parchment paper.
Bake at 170 °C for 15 - 20 min.
Whisk the cream cheese and butter together then add in the sugar and vanilla and mix.
In the meantime start whipping the heavy cream until it gets some body.
Mix the water and gelatine powder and let set.
Once set, melt the gelatine mass in the microwave.
Mix the whipped cream whith the cream cheese mixture by adding it in two batches.
Add in the melted gelatine and mix.
Place a bit of cream cheese filling in the mould.
Make small squares of raspberry jelly and place them inside the mould.
Cover with cheesecake filling and let freeze until set.
Mirror Glaze (optional)
Put the gelatin sheets in cold water and leave for about 15 min.
Put the glucose, sugar and water in a saucepan and bring to a boil.
In a long container (like the one for the hand mixer) add the white chocolate, the condensed milk, the food colouring and the gelatin.
Pour the hot sugar and glucose mixture into a high edge container and mix using a hand blender. Be careful, it is very important to mix by lightly tilting the container so as not to incorporate air bubbles in the mirror glaze.
Let cool and use at 30 ° on the frozen cakes.
Place the frozen cakes on a wire rack.
Pour some glaze on it.
Using a skewer remove from the rack.
Decorate and let defrost before serving.
If you'd rather not make the glaze, simply use a couli poured over the cake.