Raspberry Cheesecake with Recipe - A Sunday´s Treat for the Five O clock Tea!

Today, I am sharing my recipe of a raspberry cheesecake that my husband requested yesterday. This is actually to get rid of the previously frozen raspberries I´ve had because I need space in the freezer. Since I still have mascarpone cheese left, I decided I could make use of the raspberries to make a cheesecake.

The secret of the cream to become firm is to add gelatine to the mascarpone. So without further ado… below is the recipe.

RASPBERRY CHEESECAKE

Ingredients-Batter

200 grams of crystal sugar
200 g of plain flour
1/2 teaspoon of baking powder
5 eggs
Vanilla sugar
1 pinch of salt

Ingredients - Cheese Filling

250 grams Mascarpone
6-7 tablespoons sugar
2 teaspoons gelatine powder or 4 gelatine sheets
125 ml whipping cream, whipped beforehand, keep in the fridge for later use
200 grams raspeberry fresh or frozen ( if using frozen.. be sure to thaw and drain off the liquid)
Powdered sugar to sprinkle as toppings
Juice of 1/2 lemon

Preparing the Batter

1... Preheat the oven at 200°C. Separate the egg yolk and white into two containers as follows: Using a mixer, beat the egg whites, add adding a pinch of salt and sugar by and by until peaks develop. Set aside. Beat the egg yolks adding the vanilla sugar. Then using a spatula.. fold in the flour together with the baking powder into the egg white mixture thoroughly until well blended.

2… Line an oven tray with a parchment or baking sheet and spread the batter evenly into on the surface, bake in the oven for 10-12 minutes. Remove the baked batter and transfer to a wire rack to let it cool down.

Preparing the Fillings

1… Place the mascarpone in a container, add 6 tablespoons sugar and the gelatine powder. Using an electric mixer, combine the ingredients. Add 3 tablesspoon raspberry marmalade, and the juice of ½ lemon. Mix again to achieve a fine consistency. Using a spatula or hand mixer, fold-in the whipped cream carefully until well blended with the mascarpone mixture. Set aside.

Note: Here you can see that I used the 4 metal forms. But, you can also use any form you like. If you are using one bigger form, line the sides of the form with a clinging plastic sheet so that you can remove the cheesecake without damages on the sides.

2... I used a small square form and also used it as template to press-out the cake base from the baked batter. Then I filled each form with the mascarpone mixture, top it with a bit of raspberry marmalade and arranged the berries on top. Let the cake cool once more in the fridge for about 2 hours, then it´s firm and done. You may add liquified raspberries, simply use stab mixer or blender and liquify a cup of raspberries , add 2 tablespoons water and 1/2 tablespoon sugar. Then pour it on top of the cake and sprinkle powdered sugar when you serve the cheesecake.

All photos are properties of the author.
Wishing you a great start of the week!

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