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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oh my, absolutely delicious!! <3 love those "have to get rid of something" recipes :D <3
Thank you for the lovely comments... Thanks for upvoting, too!
Oh gosh @mers, why you keep posting foods at late nights (spain time) 😱😩😂 hahhaaha
Upvoted the mouthwatering cheesecake 😋
Did I make you crave for this Jov? It´s the only time could post my contents on Steermit... hahaha! Thank you.
yummy!! this looks so delicious!
Thank you so much.
yummy
Thank you@mick279.
Good foodphotography and thanks for the recipe :D
Thanks for dropping by @victorcovrig, appreciate your comment. You´re welcome!
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looking yummy.....you celebrate your birthady????i try this on tuesday,because my elder brother birthady is on tuesday 27 feb.thanks for sharing dear
You´re always welcome @noorijaz! I hope he will like the cake... Thanks for being here.
Thanks for sharing this mouth watering recipe!
Oh so yummy mam mers! I love the recipe! I used to bake a lot when i had the time.
Thanks Mav for your lovely comments.