Lemon raspberry jelly cheesecake

Lemon cheesecake with raspberry jelly is a dessert that not only delights the taste buds but also brings a touch of joy to the special moments of life. With a creamy texture, enticing flavors, and a crunchy base, this cheesecake is perfect for celebrating the wonderful women in our lives, such as mothers, friends, or colleagues. Today, I invite you to discover this cheesecake recipe, dedicated to those who deserve the very best!

Preparation time
- Preparation time: 30 minutes
- Baking time: 60 minutes
- Total time: 90 minutes
- Number of servings: 10 servings

Ingredients

Base
- 400 g Schar digestive biscuits (gluten-free)
- 150 g butter
- A pinch of freshly grated ginger

Cream
- 1 kg cream cheese
- 300 g white chocolate
- 4 tablespoons heavy cream
- 1 organic lemon
- 3 chicken eggs
- 50 ml limoncello liqueur (optional)

Whipped cream
- 400 g heavy cream
- 2 tablespoons powdered sugar

Raspberry jelly
- 300 g frozen raspberries
- 2 tablespoons brown sugar
- 1 heaping tablespoon cornstarch (optional)

Decoration
- Chocolate flakes

Preparation

Step 1: Preparing the baking pan
Start by preparing a springform pan with a diameter of 26 cm. If you want a smaller version, you can use a 20 cm pan and a few 6 cm rings for individual servings. Make sure the pan is well greased or lined with parchment paper to prevent sticking.

Step 2: Preparing the base
1. Crush the biscuits in a food processor until they become fine crumbs.
2. Melt the butter over low heat or in the microwave. Add the grated ginger and stir to allow the butter to absorb the flavor.
3. Pour the melted butter over the biscuit crumbs and mix well until combined.
4. Press the biscuit mixture into the baking pan evenly using a spoon or a leveler to create a compact and even layer. Chill for about 30 minutes.

Step 3: Preparing the cream
1. In a large bowl, beat the cream cheese until creamy and smooth.
2. In a saucepan, melt the white chocolate together with the heavy cream over a double boiler, stirring constantly to prevent burning. Allow to cool slightly.
3. Add the melted chocolate to the cream cheese, mixing well.
4. Grate the lemon zest and add it to the mixture, along with the squeezed juice.
5. Beat the eggs separately and incorporate them into the cream cheese. If you want a sweeter taste, you can add sugar to taste.
6. Finally, add the limoncello liqueur, which will bring a note of freshness and a distinctive flavor.

Step 4: Baking the cheesecake
1. Pour the cheesecake mixture over the biscuit base in the baking pan.
2. Gently shake the pan on the table to remove any air bubbles.
3. Bake in a preheated oven at 180 degrees Celsius for 60 minutes. If using smaller pans, reduce the baking time to 30 minutes.
4. After baking, turn off the oven, but let the cheesecake cool inside for 20 minutes. This step will prevent the surface from cracking.

Step 5: Preparing the raspberry jelly
1. In a saucepan, place the frozen raspberries, add 100 ml of cold water, and the brown sugar.
2. Heat the mixture over medium heat, stirring gently, until the raspberries thaw.
3. Dissolve the cornstarch in a little cold water and add it to the saucepan. Cook for 3-4 minutes, stirring constantly, until it thickens slightly.
4. Allow the jelly to cool to room temperature, then refrigerate.

Step 6: Assembling and serving
1. Once the cheesecake has completely cooled, remove it from the pan.
2. Whip the heavy cream together with the powdered sugar until fluffy and airy. Cover the cheesecake with a generous layer of whipped cream.
3. Add the raspberry jelly on top of the whipped cream, decorating with chocolate flakes for an attractive appearance.
4. Place the cheesecake in the refrigerator for a few hours, ideally overnight, to allow the flavors to blend perfectly.

Serving
Serve the lemon cheesecake with raspberry jelly chilled, alongside a cup of tea or coffee, for a sweet moment of indulgence. It is a dessert that is perfect for special occasions or simply to enjoy a quiet evening at home.

Useful tips
- Use high-quality white chocolate for a perfect taste.
- The more pressure applied to the biscuit base, the crunchier it will be. Don't hesitate to use a tray or glass to press it evenly.
- If you like other fruits, you can replace the raspberries with berries, peaches, or even mango, thus adapting the recipe to your preferences.

Frequently asked questions
- What type of cream cheese is best?
Choose a cream cheese with a high-fat content to achieve a creamy and rich texture.

- Can I use regular biscuits instead of gluten-free biscuits?
Yes, you can use regular biscuits, making the dessert accessible to everyone who will enjoy it.

Nutritional benefits
This cheesecake contains nutritious ingredients such as cheese, which is a good source of calcium and protein. Raspberries add antioxidants and vitamins, while lemon contributes vitamin C and a refreshing taste.

In conclusion, lemon cheesecake with raspberry jelly is more than just a dessert; it is a declaration of love and appreciation for loved ones. So, embrace this recipe and make it part of your celebrated moments, enjoying every bite!

 Ingredients: Base: 400 g Schar digestive biscuits (gluten-free), 150 g butter, 1 pinch of freshly grated ginger. Cream: 1 kg dairy cream cheese, 300 g white chocolate, 4 tbsp heavy cream, 1 organic lemon, 3 chicken eggs, 50 ml limoncello liqueur. Whipped cream: 400 g heavy cream, 2 tbsp powdered sugar. Raspberry jelly: 300 g frozen raspberries, 2 tbsp brown sugar, 1 tbsp corn starch. Decoration: chocolate flakes.

 Tags:  lemon cheesecake with raspberry jelly desert cheesecake biscuits unt cheese lemon sour cream chocolate eggs whipped cream jelly raspberry