Raspberry Cheesecake
Serves 1
Directions
- 1Pour melted butter into ground biscuits.
- 2Pour melted butter into ground biscuits.
- 3Pour melted butter into ground biscuits.
- 4Mix to combine.
- 5Mix to combine.
- 6Mix to combine.
- 7Pour the mixture into a pan and flatten it with a spoon.
- 8Pour the mixture into a pan and flatten it with a spoon.
- 9Pour the mixture into a pan and flatten it with a spoon.
- 10Spread the cream cheese evenly over the baking pan.
- 11Spread the cream cheese evenly over the baking pan.
- 12Spread the cream cheese evenly over the baking pan.
- 13Drizzle raspberry syrup over the cream cheese.
- 14Drizzle raspberry syrup over the cream cheese.
- 15Drizzle raspberry syrup over the cream cheese.
- 16Add the raspberry mixture and spread evenly.
- 17Add the raspberry mixture and spread evenly.
- 18Add the raspberry mixture and spread evenly.
- 19Pour a yellow liquid over the mixture.
- 20Pour a yellow liquid over the mixture.
- 21Pour a yellow liquid over the mixture.
- 22Drop dots of raspberry syrup and use a toothpick to create a marble pattern.
- 23Drop dots of raspberry syrup and use a toothpick to create a marble pattern.
- 24Drop dots of raspberry syrup and use a toothpick to create a marble pattern.
- 25Cut the cheesecake into slices.
- 26Cut the cheesecake into slices.
- 27Cut the cheesecake into slices.
- 28Garnish with cream and raspberries.
- 29Garnish with cream and raspberries.
- 30Garnish with cream and raspberries.
Ingredients
- 180 gr Maria biscuits
- 180 gr Maria biscuits
- 180 gr Maria biscuits
- 160 gr unsalted butter
- 160 gr unsalted butter
- 160 gr unsalted butter
- 200 gr raspberries (frozen)
- 200 gr raspberries (frozen)
- 200 gr raspberries (frozen)
- 75 gr granulated sugar
- 75 gr granulated sugar
- 75 gr granulated sugar
- 150 gr white chocolate
- 150 gr white chocolate
- 150 gr white chocolate
- 250 gr mascarpone cheese
- 250 gr mascarpone cheese
- 250 gr mascarpone cheese
- 16 gr whipping cream stabilizer
- 16 gr whipping cream stabilizer
- 16 gr whipping cream stabilizer
- 35 gr powdered sugar
- 35 gr powdered sugar
- 35 gr powdered sugar
- 8 gr vanilla sugar
- 8 gr vanilla sugar
- 8 gr vanilla sugar
- 200 gr cream cheese
- 200 gr cream cheese
- 200 gr cream cheese
- 400 ml heavy cream
- 400 ml heavy cream
- 400 ml heavy cream
- 45 ml unwhipped cream
- 45 ml unwhipped cream
- 45 ml unwhipped cream
- 100 gr white chocolate
- 100 gr white chocolate
- 100 gr white chocolate
- cream
- cream
- cream
- raspberries
- raspberries
- raspberries
- mint leaves
- mint leaves
- mint leaves
Equipment
food processorspringform panbaking panrefrigeratorskilletbowlsievespatulaspoonpiping bagnozzle
Tips
- Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.
- Melt the butter over low heat in a saucepan.
- Grind the Maria biscuits finely using a food processor. Add the melted butter and mix until smooth.
- Take a springform pan or baking pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides. Place the baking pan with the cookie dough briefly in the refrigerator.
- Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly.
- Take a bowl and place a sieve over it. Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind. Then pour the raspberry syrup into a piping bag.
- Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the cooled melted white chocolate and mix well. Then add the cream cheese and mix again. Slowly add the whipped cream and mix until the mixture stiffens.
- Note: Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold.
- Divide the cheesecake mixture evenly between 2 bowls.
- Add some of the raspberry syrup to one of the bowls with cheesecake mixture. I used 35 grams, but you can add more according to your taste.
- Spread the white cheesecake mixture evenly over the baking pan. Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).
- Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.
- Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth.
- Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.
- Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
- Cut the raspberry cheesecake into slices. If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves.