Print Options:

RASPBERRY LEMON CHEESECAKE

Cuisine
Difficulty Intermediate
Time
Prep Time: 45 mins Rest Time: 6 hrs Total Time: 6 hrs 45 mins
Servings 6
Description

Raspberry cheesecake(no bake ) layered to best raspberry flavours from top to bottom, topped with fresh raspberries and whipped cream, the perfect treat.

Ingredients
    BASE
  • 75 g Unsalted butter
  • 200 g Digestive biscuits
  • 20 g Dried frozen raspberries
    • RASPBERRY COULIS
  • 350 g Frozen/Fresh Raspberries
  • 75 g Sugar
  • 20 ml Lemon Juice
    • FILING
  • 360 g Cream cheese full fat
  • 360 ml Double Cream cold
  • 100 g Sugar
  • 80 ml Raspberry Coulis
  • 12 g Gelatine
  • 50 ml Water cold
    • RASPBERRY JELLY TOPPING
  • 100 ml raspberry coulis
  • 10 gelatine powder
  • 50 ml water
    • DECORATION
  • 200 ml Double cream
  • 2 tbsp Powdered sugar
  • Raspberries
  • Mint Leaves
Instructions
    Step 1
  1. Start with crushing the digestive biscuits. Blitz in food processor or crush by adding in a zip lock bag and rolling pin.
    2. Step 2
  2. Melt unsalted butter in a microwave then let it cool down slightly
    3. Step 3
  3. Add Dried frozen Raspberries (totally optional) but It will give little sweet tangy flavour to crust. Crush these with biscuits.
    4. Step 4
  4. Pour melted butter and mix until it comes together
    5. Step 5
  5. Add in a spring form or mousse ring (I used Mousse ring here) with the mixture and press it flat evenly and tightly. Once the base evenly distributed, place it into fridge for 30 minutes while preparing the filling
    6. Step 6
  6. Add Frozen/fresh raspberries, sugar and lemon juice in a pan over medium heat.
    7. Step 7
  7. Stir until sugar crystals are dissolved. Mash a little with rubber spatula and cook around 5/6 minutes until start bubbling. Then remove from the heat.
    8. Step 8
  8. Pour puree through a fine-mesh strainer set over a medium-size bowl. Stir and push on the solids with the back of a rubber spatula until all of the liquid has been extracted. This will take several minutes as the mixture will be thick.
    9. Step 9
  9. Set aside to cool down completely.
    10. Step 10
  10. Add gelatin into cold water and let it bloom for 5 minutes.
    11. Step 11
  11. In bowl whip cream cheese with a spatula to just break through it.
    12. Step 12
  12. In another large bowl, Add Double Cream and sugar. Whisk until just start forming peaks.
    13. Step 13
  13. Add cream cheese in a bowl of double cream and whip until soft peaks.
    14. Step 14
  14. Heat the gelatine in a microwave for 10 seconds. Temper with tbsp of Cream Cheese mixture. Then pour into Cream cheese mixture, and whisk until just combined.
    15. Step 15
  15. Take out Base Tin from Fridge. Pour the half of mixture (white layer) over the base and let it set in refrigerator for 15 minutes.
    16. Step 16
  16. In remaining cream cheese mixture add Raspberry coulis. Fold gently with rubber spatula. And Pour third layer (pink raspberry layer) on top.
    17. Step 17
  17. Back in refrigerator for at least 4 hours.
    18. Step 18
  18. Bloom gelatine for 5 minutes and Microwave it for 10 seconds.
    19. Step 19
  19. Stir into the raspberry coulis. . Let topping slightly cool to about room temp before pouring it onto the cheesecake. Make sure you do not wait to long neither as gelatin will set in the topping.
    20. Step 20
  20. Pour over cheesecake and let it set for half an hour in refrigerator.
    21. Step 21
  21. Once cheesecake set, very carefully remove the ring / spring form pan.
    22. Step 22
  22. Whip double cream and powdered sugar until stiff peaks. Add in a piping bag with nozzle.
    23. Step 23
  23. Decorate with the whipped cream, fresh raspberries, and some mint leaves.
Did you make this recipe?

Zubda Malik (@kitchen_diaries_by_zubda)

Read it online: https://kitchendiariesbyzubda.com/recipe/raspberry-lemon-cheesecake/