Raspberry Cheesecake

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.


Raspberry jelly 

  • 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

Mirror Glaze 

  • 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 

How To

Raspberry jelly 

  • 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.

Final Assembly

  • 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.

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