Cheesecake with raspberry jelly
π° Raspberry Jelly Cheesecake β a creamy, refreshing, and easy-to-make dessert, perfect for any occasion! π π Nutritional Benefits: Raspberries are packed with antioxidants and vitamin C, while the cream cheese filling provides a silky texture and rich flavor. π‘ Quick Tip: For extra freshness,β¦
Ingredients
- 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 β fresh or frozen
- 2 gelatin sheets
Instructions
Crush the biscuits using a food processor or place them in a bag and crush them with a rolling pin until you get a fine texture. Add the softened butter over the crushed biscuits and mix well with a spatula or your hands until the mixture becomes homogeneous and sandy.
Use a 24 cm round pan or a 24 cm cake ring placed directly on a serving plate. Pour the biscuit mixture into the pan and press it down firmly with a glass, distributing it evenly and slightly pressing the biscuits up the sides of the mold to create a border.
Place the pan or cake ring in the refrigerator for about 30 minutes, allowing the base to set before adding the cream.
Pour the liquid cream into a large bowl and add the whipped cream stabilizer. Beat with an electric mixer on medium speed until it starts to thicken, being careful not to overmix.
After about one minute of mixing, gradually add the sugar and vanilla sugar, continuing to mix until fully incorporated. If needed, extend the mixing time by a few seconds until the whipped cream becomes firm.
Gradually add the mascarpone and mix until fully incorporated.
Soak the gelatin sheets in cold water until they soften.
In a small pot, add the raspberries and sugar and simmer over medium heat, stirring occasionally, for about 15 minutes.
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.