Cheesecake with raspberry jelly

Raspberry Jelly Cheesecake

I propose a raspberry jelly cheesecake recipe that will bring a touch of elegance to any occasion, whether it's a party, an anniversary, or simply a family meal. This quick and simple dessert combines the creamy texture of cheese with the tart sweetness of raspberries, resulting in a flavor that will delight everyone's taste buds.

Preparation time: 30 minutes
Cooling time: 2 hours
Number of servings: 10

Ingredients

For the crust:
- 400 g butter cookies
- 150 g melted butter

For the cream cheese:
- 600 g Fagaras cheese (or any other creamy cheese)
- 200 g sugar
- 200 ml liquid cream (keep it in the fridge before use)
- 1 vanilla essence (or vanilla paste)
- 5 g gelatin
- 50 ml cold water

For the raspberry jelly:
- 800 g fresh raspberries (or frozen)
- 100 g sugar
- 10 g gelatin
- 100 ml cold water

Preparation Technique

Step 1: Preparing the crust

1. Start by crushing the butter cookies in a food processor. If you don't have a food processor, you can put the cookies in a bag and crush them with a rolling pin.
2. Once the cookies are turned into fine powder, pour the melted butter over them and mix well until everything is combined.
3. Place a 22 cm ring on a platter and pour the cookie mixture into it. Use a glass or spatula to press the cookies evenly into the bottom of the ring.
4. Put the platter in the fridge to set for about 30 minutes.

Step 2: Cream cheese

1. Begin by placing a pot with a little water over low heat. This will be used to melt the gelatin.
2. In a large bowl, whip the cream until it becomes firm. It's important not to over-whip it, or it will turn into butter.
3. In another bowl, combine the Fagaras cheese with the sugar and mix until it becomes a smooth cream. Add the vanilla essence and mix again.
4. Once the gelatin has hydrated in the cold water, place it over a double boiler to melt. Make sure it doesn't come to a boil.
5. Once the gelatin is liquid, gradually add it to the cream cheese, mixing slowly to incorporate it.
6. Pour the cream cheese over the cookie crust and level the surface. Put the dessert back in the fridge, this time for 1-2 hours.

Step 3: Raspberry jelly

1. Rinse the raspberries with cold water and bring them to a boil in a pot together with the sugar for 10 minutes, stirring gently to avoid crushing the fruit.
2. After the raspberries have boiled, remove the pot from the heat and strain the mixture through a sieve, keeping only the syrup. This will be the base of the jelly.
3. Put the syrup back on the heat and simmer it gently until it reduces slightly, achieving a thicker consistency. You should have about 500 ml of syrup left.
4. Once the syrup is cold, add the hydrated and melted gelatin over a double boiler, mixing well.
5. Pour the raspberry jelly over the cream cheese and let it set in the fridge for 1-2 hours.

Serving and Suggestions

When the cheesecake is completely chilled and the gelatin has set, carefully remove the ring and decorate with a few fresh raspberries on top for an elegant look. Serving this dessert can be accompanied by a cup of lightly sweetened sour cream or vanilla ice cream, which will contrast wonderfully with the tart raspberries.

Nutritional Benefits

This raspberry jelly cheesecake is not only delicious but also full of nutrients. Raspberries are rich in antioxidants, vitamins C and K, and fiber, making it a good choice for a dessert. Fagaras cheese brings essential proteins, while butter cookies provide a quick source of energy.

Frequently Asked Questions

1. Can I use other fruits instead of raspberries?
Yes, you can use strawberries, blueberries, or even mixed berries to give a personal touch to your cheesecake.

2. How can I make the cheesecake less sweet?
You can reduce the amount of sugar in the cream cheese and jelly. Additionally, you can use low-fat cheese.

3. What can I do with leftover jelly?
You can use the leftover jelly as a topping for pancakes, yogurt, or even as a filling for cakes.

Variations

If you want to experiment, you can add a splash of raspberry liqueur to the jelly for a more intense flavor. You can also try adding some crushed nuts to the crust for an extra crunchy texture.

This raspberry jelly cheesecake recipe is not just a dessert, but a culinary experience that will bring joy and satisfaction in every bite. I wish you happy cooking and enjoy every moment spent in the kitchen!

 Ingredients: Base: 400 g butter cookies 150 g melted butter Cheese cream: 600 g Fagaras cheese 200 g sugar 200 ml liquid cream (kept in the fridge) vanilla essence 5 g gelatin 50 ml cold water Raspberry jelly: 800 g raspberries 100 g sugar 10 g gelatin 100 ml cold water Ring diameter: 22 cm