Cheesecake with raspberry jelly

Cheesecake with raspberry jelly – A delicacy that will delight your senses

Welcome to the wonderful world of desserts! Today, I will share with you the recipe for a cheesecake with raspberry jelly, a refined and flavorful combination, perfect for any occasion. This recipe is not just a culinary challenge but also an opportunity to savor a sweet treat that blends creamy textures with a hint of fresh acidity. The cake is a wonderful choice for birthdays, parties, or simply to indulge yourself and your loved ones.

Preparation time: 20 minutes
Baking time: 30 minutes
Cooling time: 3 hours
Number of servings: 8

Ingredients:

For the base:
- 4 fresh eggs
- 120 g granulated sugar
- 100 g flour
- 20 g cocoa (preferably of good quality)
- Vanilla essence (a few drops)
- A pinch of salt

For the cream:
- 1 box (150 g) cream cheese (I recommend Ceva Fin Cremos with sour cream for a richer texture)
- 4-5 tablespoons sugar (to taste)
- 200 ml liquid cream
- 1 packet gelatin (about 10 g)
- 100 g fresh raspberries

For the jelly:
- 200 g raspberries
- 4 tablespoons sugar

Useful tips for ingredients:
- Use room temperature eggs for a better foam, which will make the base fluffier.
- High-quality cocoa will add a more intense flavor and richer taste.
- Gelatin can be replaced with agar-agar for a vegetarian option, but you will need to follow specific instructions for its use.

Step 1: Preparing the base
Start by preheating the oven to 180 degrees Celsius. In a large bowl, beat the eggs together with the sugar, vanilla essence, and a pinch of salt for about 20 minutes, until the mixture becomes frothy and doubles in volume. This step is essential for achieving an airy and fluffy base.

Sift the flour together with the cocoa and gradually add them to the egg mixture, stirring with a wooden spoon from bottom to top to preserve the air in the mixture. This trick is important to avoid making the base too dense.

Pour the mixture into a detachable cake pan lined with baking paper. Bake the base for 30 minutes, or until it passes the toothpick test (when the toothpick comes out clean). After baking, let the base cool on a wire rack.

Step 2: Preparing the cream
Once the base has completely cooled, it's time to prepare the cream. Start by hydrating the gelatin in cold water, letting it sit for 10 minutes. Then, melt it in a double boiler, stirring constantly, and let it cool slightly.

In another bowl, mix the cream cheese with the sugar until smooth. Then, whip the cream until it becomes firm, but don’t turn it into butter! Incorporate the cooled gelatin into the cream cheese and then add the whipped cream, gently mixing to avoid losing volume.

Finally, add the fresh raspberries and mix carefully. This will add a sublime taste and vibrant color to your cream.

Step 3: Assembling the cake
Place the base on a serving platter and wrap it with the detachable ring. If desired, you can soak the base with a little syrup to make it moister and more aromatic. Now, pour the cream cheese over the base, leveling the surface gently. Sprinkle a few raspberries on top for an attractive appearance.

Let the cake chill in the refrigerator for about 3 hours for the cream to set.

Step 4: Preparing the jelly
To make the jelly, boil 200 g of raspberries together with 4 tablespoons of sugar until the juice starts to boil. Strain the mixture through a sieve to separate the pulp from the seeds, obtaining a fine syrup. Let the jelly cool slightly, then carefully pour it over the already set cake. Return it to the refrigerator for another 30 minutes.

Serving and variations
This cheesecake with raspberry jelly is delicious served plain, but you can add a dollop of whipped cream on top or a few fresh mint leaves for an elegant touch. You can also experiment with other fruits, such as strawberries or peaches, instead of raspberries.

If you want to transform it into an even more decadent dessert, you can add a layer of melted chocolate over the jelly before putting it in the fridge.

Nutritional benefits
This cake is not only delicious but also full of nutrients. Raspberries are an excellent source of antioxidants, vitamins (especially vitamin C), and fiber. Cream cheese adds a protein boost, while eggs and cream contribute to the creamy and rich texture.

Frequently asked questions
1. Can I use other types of cheese?
Yes, you can use any type of cream cheese you prefer, but make sure it is easy to mix and has a creamy texture.

2. How can I store the cake?
The cake can be stored covered in the refrigerator for up to 3 days, but it is best enjoyed within the first 48 hours for freshness.

3. Is it possible to make the cake without gelatin?
Yes, you can replace gelatin with a vegetarian option, such as agar-agar, but you will need to follow the instructions on the package for use.

This cheesecake with raspberry jelly is a true delight, perfect for bringing a smile to the faces of your loved ones. So, get ready to indulge in a dessert that not only looks spectacular but also tastes unforgettable! Happy cooking!

 Ingredients: Base: 4 eggs, 120 g sugar, 100 g flour, 20 g cocoa, vanilla essence, a pinch of salt. Cream: 1 box (150 g) cream cheese, Something Fine Creamy with sour cream, 4-5 tablespoons sugar, 200 ml whipped cream, 1 packet gelatin, 100 g raspberries. Jelly: 200 g raspberries, 4 tablespoons sugar.

 Tags:  cheese cream cake delaco