Raspberry Cheesecake
I have made this biscuit base cake with light mascarpone cream and raspberry ganache many times. It's the kind of dessert you can prepare without an oven, relatively quickly, especially if you plan well. I like to use slightly tart raspberries, especially when I have frozen fruit. I incorporate the juice left from thawing into the mixture. I make the biscuit base directly in the mold, without complicating things with special shapes or rings.
Quick Info
Total Time: approx. 5 hours (including cooling time)
Actual Preparation Time: 45-50 min
Cooking/Baking Time: no baking required, just melting the chocolate and incorporating the gelatin
Servings: 10-12, in a 24-26 cm cake pan
Difficulty: medium, no complicated techniques needed, but attention to textures and cooling is required
Recipe Type: cold dessert, suitable for warm days or when you don't want to turn on the oven
Ingredients
Base:
- 250 g popular biscuits
- 130 g butter
- 3 tablespoons cocoa powder
- 3 tablespoons water
- 1 teaspoon rum essence
- 1 tablespoon powdered sugar
Cream:
- 500 g mascarpone
- 6 tablespoons powdered sugar
- 200 ml heavy cream (minimum 30% fat)
- 10 g gelatin (1 packet)
Chocolate and Raspberry Ganache:
- 200 g dark chocolate or baking chocolate
- 200 ml heavy cream (minimum 30% fat)
- 200 g raspberries, fresh or frozen (if frozen, let them thaw and keep the juice)
Decoration:
- 200 ml heavy cream (minimum 30% fat) or liquid cream
- 2 tablespoons powdered sugar
- 150 g raspberries
- 50 g chocolate
Preparation Method
1. Prepare the ingredients for the cream and decoration in advance. The mascarpone, cream, gelatin, and the rest should be kept cold for 2-3 hours before using. If using frozen raspberries, take them out and let them thaw. Keep the juice obtained.
2. Start with the base: put the biscuits in a blender and blend them finely. Add the cocoa powder, water, powdered sugar, and rum essence, and blend until combined. Pour in the melted butter (or cut into very small cubes if you prefer not to melt it) and mix until you get a homogeneous mixture that is not too dry. If the blender can't handle it, mix everything in a large bowl by hand or with a spoon.
3. Line the base of a cake pan (24-26 cm in diameter) with parchment paper or leave it as is if you don’t have sticking issues. Put the biscuit mixture in and press it down gently with your hand or the bottom of a glass to form a compact base. Refrigerate while you prepare the other layers.
4. For the ganache: place the heavy cream in a bowl over low heat on the smallest burner of the stove. When it starts to simmer gently at the edges (do not let it boil), add the broken chocolate pieces. Stir slowly until completely melted and you have a shiny cream. Let it cool slightly, but not completely.
5. Pour the slightly warm ganache over the biscuit base. Sprinkle the thawed or fresh raspberries over the ganache, including the juice if you have it. Refrigerate again for 20-30 minutes until the ganache starts to set.
6. For the cream: hydrate the gelatin in 100 ml of water or raspberry juice for about 10 minutes. Then gently heat until it dissolves completely, without adding any additional liquid. Do not let it boil.
7. In a bowl, beat the mascarpone with 4 tablespoons of powdered sugar until smooth. In another bowl, whip the heavy cream with 2 tablespoons of powdered sugar at high speed for about 5 minutes until it becomes firm.
8. Gently fold the whipped cream into the mascarpone mixture using a spoon or whisk, with gentle bottom-to-top movements.
9. Take 2 tablespoons of the final cream and mix them with the warm or cooled gelatin. Mix well, then add everything to the mascarpone cream and gently combine. Place the bowl in the fridge for at least 10-15 minutes.
10. For decoration, prepare another batch of whipped cream exactly as above, with powdered sugar. Chill this as well.
11. When the ganache layer has cooled and set sufficiently, spread the mascarpone cream over it, leveling it with a spatula.
12. Grate chocolate for decoration on top. Garnish with whipped cream (you can use a piping bag or simply spread it) and sprinkle with fresh or thawed raspberries.
13. Refrigerate the cake for at least 3-4 hours, preferably overnight, for all layers to set properly.
Why I Make This Recipe Often
It doesn’t require baking, and I can use both fresh and frozen fruits. It assembles quickly and can be prepared a day in advance, which is practical when you have guests. The taste is balanced and not overly sweet.
Tips and Variations
Tips
- Allow the raspberries to thaw well if using frozen ones, otherwise they will make the base soggy.
- Heat the gelatin just enough to be liquid, do not boil it.
- Incorporate the whipped cream into the mascarpone slowly to prevent the cream from curdling.
- For the ganache, let the chocolate melt completely over low heat without rushing the process.
Substitutions
- Raspberries can be replaced with other tart fruits: currants, blueberries, sour cherries.
- You can use plant-based cream if you can't find cream with over 30% fat, but the texture will be different.
- If you don’t have rum essence, vanilla will work too, but the final taste will be slightly different.
Variations
- Add mixed berries for a richer layer.
- Instead of mascarpone, you can use natural cream cheese, but the texture will be slightly denser.
- For a heartier version, add a layer of fruit in the cream, not just in the middle.
Serving Ideas
- Cut into slices with a knife dipped in hot water for cleaner portions.
- Serve with extra raspberries on top for a fresh look.
- Pairs well with a fruit sauce made from crushed raspberries with a little sugar.
Frequently Asked Questions
1. Can I use only fresh raspberries?
Yes, the recipe works just as well with fresh raspberries. You don’t need additional juice, but if the fruit is very juicy, let them drain a bit before using.
2. Can it be made without gelatin?
Gelatin helps the mascarpone cream to set and hold its shape when sliced. Without gelatin, the cream layer will be softer and won’t hold as well when portioned.
3. Can I use digestive biscuits instead of popular ones?
Yes, digestive biscuits will work too. The taste and texture of the base will be slightly different, but the result will still be good.
4. Can I skip the whipped cream decoration?
You can skip the whipped cream decoration if you want something simpler, but the whipped cream layer makes the cake airier and balances the chocolate flavor.
5. Can it be made with milk chocolate?
You can use milk chocolate for the ganache, but it will be sweeter and softer. You may need to adjust the sugar quantity accordingly.
Nutritional Values
Approximately, one slice of cake (out of 12 slices) has about 350-400 kcal, with approximately 5-6 g of protein, 25 g of fat, and 30-35 g of carbohydrates. Values vary depending on the amount of raspberries and the type of chocolate used. It is a rich dessert, with enough fats from the cream and mascarpone, but not excessively sweet.
Storage and Reheating
The cake stores well in the refrigerator, covered, for up to 3 days. I do not recommend freezing, as the cream and ganache layers change texture after thawing. It is served cold, directly from the refrigerator. Reheating does not apply to this type of dessert. If you want to make it in advance, assemble everything and keep it chilled until serving.
The ingredients for the cream and decoration are prepared cold. Therefore, it is advisable to let them chill for 2-3 hours before using. If the raspberries are frozen, they should be thawed because their juice will also be used. You can add more fruits; I only used this amount because I couldn't resist eating a few myself :D The cream and whipped cream for decoration are prepared as follows: the gelatin is soaked in 100ml of water or raspberry juice for about 10 minutes, then heated until dissolved without adding more water. In a bowl, mix the mascarpone cheese with 4 tablespoons of powdered sugar. In another bowl, mix the whipped cream with 2 tablespoons of powdered sugar for 5 minutes on high speed until it becomes whipped. The whipped cream is added to the mascarpone cheese and gently incorporated using a whisk or a spoon with circular motions from bottom to top or vice versa. Mix 2 tablespoons of cream with the cooled or slightly warm gelatin, then add it to the obtained cream and mix gently. Place it in the fridge and prepare the whipped cream for decoration in the same way as the cream for the filling, then it will also chill. Next comes the ganache cream prepared as follows: in a small bowl, heat the whipped cream, and when it is almost boiling, add the broken chocolate pieces. Melt it over very low heat, preferably the smallest burner, then let it cool. The biscuits are placed in a blender along with the 3 tablespoons of cocoa, water, powdered sugar, and rum essence. Blend well, then add the melted butter or cut into very small pieces. If the blender struggles, all ingredients can be mixed in a bowl after the biscuits have been crushed well. In a cake pan with a diameter of 24-26cm, place the biscuits and press gently to form the base. Add the cooled or slightly warm ganache cream and raspberries over the cream, then refrigerate until it becomes slightly firm. After the chocolate cream has cooled, add the mascarpone cream, shape it, grate chocolate on top, and decorate with whipped cream and raspberries. Chill for a minimum of 3-4 hours or even better overnight. That’s it. You can also add other sour fruits that pair very well with dark chocolate. It’s a delight! Happy indulging! For more details, you can visit:
Ingredients: BASE: 250g popular cookies 130g butter 3 tablespoons grated cocoa 3 tablespoons water 1 teaspoon rum essence 1 tablespoon powdered sugar CREAM: 500g mascarpone 6 tablespoons powdered sugar 200ml whipping cream with at least 30% fat 10g gelatin (1 packet) CHOCOLATE AND RASPBERRY GANACHE 200g dark or cooking chocolate 200ml whipping cream with at least 30% fat 200g frozen or fresh raspberries DECORATION 200g whipping cream with at least 30% fat or liquid cream 2 tablespoons powdered sugar 150g raspberries 50g chocolate
