Cheesecake with raspberry jelly
🍰 Raspberry Jelly Cheesecake – a creamy, refreshing, and easy-to-make dessert, perfect for any occasion! 🍓
🌟 Nutritional Benefits: Raspberries are packed with antioxidants and vitamin C, while the cream cheese filling provides a silky texture and rich flavor.
💡 Quick Tip: For extra freshness, top with fresh raspberries or drizzle with a thin layer of white chocolate! 🍫🍓
📌 Serving Suggestion: Serve chilled, garnished with fresh raspberries and mint leaves, alongside a cup of aromatic tea. ☕
💡 Discover more creamy desserts: 👉 Homemade Desserts
🔗 Read more: Learn about the health benefits of raspberries in this article
- 280 g biscuits
- 100 g butter
- 400 g whipped cream
- 500 g mascarpone
- 180 g sugar
- 2 packets of vanilla sugar
- 1 packet of whipped cream stabilizer
- 450 g raspberry (fresh or frozen)
- 2 gelatin sheets
Place the biscuits in the bowl and mix for 6 seconds at speed 5. Add the softened butter over the biscuits and mix for 8 seconds at speed 4. In a round 24 cm pan or using a 24 cm cake ring placed directly on a serving plate, add the biscuit mixture and press it down firmly using a glass until you get a uniform and compact layer, making sure to press the biscuits up the sides of the mold as well. Place the pan or cake ring in the refrigerator for about 30 minutes so that the base firms up before adding the cream.
Before whipping, the liquid cream should be at a temperature of 5-6°C, and the mixing bowl should be as cold as possible (you can place it in the fridge for 15-20 minutes before whipping the cream). Attach the whisk attachment. Pour the liquid cream into the bowl, add the whipped cream stabilizer, and beat at speed 3, without setting a time, until the desired consistency is achieved, making sure not to overwhip. After about one minute of whipping, gradually add the sugar and vanilla sugar through the lid opening until fully incorporated. If necessary, extend the mixing time by a few seconds.
Without setting the time, select speed 3 and gradually add the mascarpone through the lid opening.
Soak the gelatin sheets in cold water until they soften.
Place the raspberries and sugar in the bowl. Cook over medium heat, stirring occasionally, for about 15 minutes until the mixture thickens slightly.
Add the drained gelatin sheets to the raspberries and mix for 5 seconds at speed 4.
Strain the raspberries through a sieve to remove the seeds. Let them cool for 8-10 minutes, then add them over the mascarpone cream. Refrigerate the cheesecake until the next day before serving.