Cheesecake with raspberry jelly
Raspberry Jelly Cheesecake: A Refined and Refreshing Delight
Preparation time: 30 minutes
Chilling time: 12 hours
Number of servings: 10-12
In this recipe, I will guide you step by step in creating a raspberry jelly cheesecake, a dessert that combines the creaminess of mascarpone with the tart sweetness of raspberries. The cheesecake is a beloved dessert worldwide, with deep roots in culinary traditions. Today, we will pay homage to this classic recipe by adding a modern twist with raspberry jelly.
Ingredients
*For the crust:*
- 250 g biscuits (preferably digestive or butter biscuits)
- 200 g butter (melted)
*For the filling:*
- 500 g mascarpone
- 100 ml liquid cream
- 200 g sugar
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 1 teaspoon lemon essence
- 1 packet of gelatin (10 g)
*For the jelly:*
- 400 g frozen raspberries
- 200 g sugar
- 2 packets of gelatin (20 g)
Step 1: Preparing the crust
1. Start by crushing the biscuits. You can use a food processor or place the biscuits in a bag and crush them with a rolling pin. Aim for larger pieces that will add a pleasant texture to the crust.
2. Melt the butter in the microwave or over low heat, then mix it with the crushed biscuits until you achieve a homogeneous mixture.
3. Spread the biscuit and butter mixture in a springform pan, pressing down firmly to form an even crust. Use the bottom of a glass to help you achieve a flat surface.
4. Place the pan in the fridge for an hour to set.
Step 2: Preparing the filling
1. In a large bowl, mix the mascarpone with the sugar, lemon essence, and lemon and orange zest until you achieve a creamy and homogeneous mixture. Taste and adjust the sugar if necessary.
2. In another bowl, whip the liquid cream until it becomes firm. This step is essential for achieving an airy texture in the cheesecake.
3. Soak the gelatin in cold water for 10 minutes, then dissolve it according to the package instructions.
4. Add the dissolved gelatin to the mascarpone mixture, stirring gently, then fold in the whipped cream using circular motions to avoid losing air.
5. Remove the biscuit crust from the fridge and pour the mascarpone mixture over it. Spread it evenly with a spatula.
6. Place the pan back in the fridge to set for at least 2-3 hours, but ideally until the next day.
Step 3: Preparing the raspberry jelly
1. Allow the frozen raspberries to thaw. Then, in a saucepan, add the raspberries along with the sugar and boil for 5 minutes, stirring occasionally. If the raspberries do not release enough juice, you can add a little water.
2. After boiling, let it cool slightly, then add the dissolved gelatin. Mix well to combine.
3. Once the jelly has cooled (but not set), carefully pour it over the cheesecake in the fridge. Ensure the jelly is at a temperature that will not melt the mascarpone cream.
4. Place the cheesecake back in the fridge to set, preferably overnight.
Serving and variations
- When you are ready to serve the cheesecake, remove it from the fridge and decorate it with a few fresh raspberries or mint leaves for an elegant appearance.
- This raspberry jelly cheesecake pairs perfectly with a chocolate sauce or a scoop of vanilla ice cream, adding an extra touch of decadence.
- You can experiment with other fruits, such as strawberries or mangoes, to create delicious variations of this dessert.
Nutritional benefits
This cheesecake is not only delicious but also a source of nutrients. Mascarpone provides calcium and protein, while raspberries are rich in antioxidants, vitamins (C, K), and fiber, contributing to a balanced diet.
Calories
A serving of raspberry jelly cheesecake contains approximately 300-350 calories, depending on the ingredients used and the portion size. It is an indulgent yet tasty dessert.
Frequently asked questions
- Can I use another type of cheese?
Yes, you can experiment with ricotta cheese or cottage cheese, but the texture will be different.
- What can I use instead of gelatin?
You can use agar-agar as a vegetarian alternative, but make sure to follow the usage instructions.
- How can I store the cheesecake?
The cheesecake keeps well in the fridge for 3-4 days, covered with plastic wrap.
I wish you great success in the kitchen and I look forward to hearing how your raspberry jelly cheesecake turned out! This dessert is not only a delight for the taste buds but also a wonderful way to impress your family and friends. Enjoy every slice and cherish the moments spent together!
Ingredients: For the base: 250g biscuits; 200g butter. For the filling: 500g mascarpone; 100ml liquid cream; one cup of sugar; 2 teaspoons lemon and orange zest; one teaspoon lemon essence; one packet of gelatin. For the jelly: 400g frozen raspberries; one glass of sugar; 2 packets of gelatin.
