Raspberry Cheesecake
A layered no-bake-style raspberry cheesecake with a chocolate sponge base, a raspberry jelly layer and a mascarpone cream.
Ingredients
| 3 | eggs | |
| 2/3 cup | 160 ml | flour (for the base) |
| 2/3 cup | 160 ml | powdered sugar (for the base) |
| 3 tbsp | 45 ml | cocoa |
| 1/2 tsp | 2.5 ml | baking powder |
| 2 tbsp | 30 ml | butter (for the base) |
| 500 g | raspberries | |
| 2 tbsp | 30 ml | sugar (for the jelly) |
| 1 | packet of jelly (fruit jelly can be substituted) | |
| 500 g | cream cheese | |
| 200 g | mascarpone | |
| 200 g | yogurt | |
| 120 g | powdered sugar (for the cream) | |
| 4 tbsp | 60 ml | gelatin |
Instructions
For the sponge base
Beat the eggs and sugar for about 5 minutes. Then carefully add all the remaining ingredients. Pour the mixture into a Ø20 cm tin and bake in a preheated oven at 180°C for about 15 minutes. Leave to cool.
For the raspberry jelly
Combine the raspberries and sugar, mashing them with a spoon. You can pass the resulting purée through a sieve to remove the raspberry seeds. Prepare the jelly according to the instructions on the package. Add the raspberry purée to it. Line the bottom of a Ø15 cm tin with fresh cling film and pour in the raspberry jelly. Leave it in the refrigerator overnight.
For the cream
Dissolve the gelatin in 100 ml cold water. Mix the cream cheese, mascarpone, yogurt and sugar until smooth. Add 4 tablespoons of the dissolved gelatin.
Assembly
Assemble the cheesecake using a ring. Place the sponge base on the bottom. Divide the cream mixture into two beforehand. Pour in the first half, then carefully place the raspberry jelly on top. Pour in the remaining cream. Leave the cheesecake to set in the refrigerator for at least 4-5 hours. Decorate with raspberries and mint.