Raspberry Cheesecake (Fridge Set)

After a few weeks of fondant figures modeling craze, it is time to catch up with some baking fun 😀 let’s enjoy the longer daylight and the slightly warmer weather with some creamy cheesecake!

Cherie Kelly's Raspberry Cheesecake

Raspberry Cheesecake (Fridge Set)

Ingredients

For the Biscuit Base

180g digestive biscuits, crusted
50g butter, melted

For the Cheesecake

300g low fat cream cheese
70 g caster sugar
1 tbsp vanilla extract
2 tbsp lemon juice
9g gelatin leaves, soaked and softened in cold water, dissolved in 40ml boiling water
200ml whipping cream

For the Raspberry Coulis Jelly

250g fresh raspberries or strawberries, blended into puree
100g sugar
80ml water
2 tbsp lemon juice
5.5g gelatin leaves,
a handful of mixed berries to decorate, optional

Utensils

6 presentation rings lined with Acetate Cake Collars or 7 inches springform tin

Method

For the Biscuit Base

1. Put the digestive biscuits and melted butter into a blender and pulse until they resemble breadcrumbs.
2. Spoon the biscuit mixture into the presentation rings placed on a large plate. Press the mixture down firmly and chill in the fridge until set.
Cherie Kelly's Raspberry Cheesecake

For the Cheesecake

3. Place the cream cheese, sugar, vanilla extract and lemon juice in a bowl and beat until creamy.
4. Add the melted gelatin liquid into the cream cheese mixture until well combined.
5. In another bowl, whip the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture.
6. Spoon the mixture on top of the biscuit mixture and smooth the tops with the back of a spoon. Chill in the fridge until set for at least an hour.
Cherie Kelly's Raspberry Cheesecake

For the Raspberry Coulis Jelly

7. Put the raspberry puree and sugar into a small saucepan, boil on medium heat, gradually stir in the water and lemon juice.
8. Remove the saucepan from heat when the raspberry mixture starts to boil, squeeze out the excess water from the gelatin leaves, stir well into the mixture until the leaves dissolved.
9. Sieve the raspberry mixture to remove the seeds, set aside a little while if it is still still hot.
10. Spoon the mixture on top of the cheese mixture. Chill in the fridge until set for at least an hour or overnight.
Cherie Kelly's Raspberry Cheesecake
11. To serve, carefully remove the presentation rings and cake collars from the cheesecakes. Decorate with some mixed berries and enjoy! 😀
Cherie Kelly's Raspberry Cheesecake

 

Raspberry Cheesecake (Fridge Set)
 
Prep time
Cook time
Total time
 
Raspberry Cheesecake (Fridge Set)
Author:
Recipe type: Cheesecake, Dessert
Serves: 6
Ingredients
For the Biscuit Base
  • 180g digestive biscuits, crusted
  • 50g butter, melted
For the Cheesecake
  • 300g low fat cream cheese
  • 70 g caster sugar
  • 1 tbsp vanilla extract
  • 2 tbsp lemon juice
  • 9g gelatin leaves, soaked and softened in cold water, dissolved in 40ml boiling water
  • 200ml whipping cream
For the Raspberry Coulis Jelly
  • 250g fresh raspberries or strawberries, blended into puree
  • 100g sugar
  • 80ml water
  • 2 tbsp lemon juice
  • 5.5g gelatin leaves,
  • a handful of mixed berries to decorate, optional
Utensils
  • 6 presentation rings lined with Acetate Cake Collars or 7 inches springform tin
Instructions
For the Biscuit Base
  1. Put the digestive biscuits and melted butter into a blender and pulse until they resemble breadcrumbs.
  2. Spoon the biscuit mixture into the presentation rings placed on a large plate. Press the mixture down firmly and chill in the fridge until set.
For the Cheesecake
  1. Place the cream cheese, sugar, vanilla extract and lemon juice in a bowl and beat until creamy.
  2. Add the melted gelatin liquid into the cream cheese mixture until well combined.
  3. In another bowl, whip the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture.
  4. Spoon the mixture on top of the biscuit mixture and smooth the tops with the back of a spoon. Chill in the fridge until set for at least an hour.
For the Raspberry Coulis Jelly
  1. Put the raspberry puree and sugar into a small saucepan, boil on medium heat, gradually stir in the water and lemon juice.
  2. Remove the saucepan from heat when the raspberry mixture starts to boil, squeeze out the excess water from the gelatin leaves, stir well into the mixture until the leaves dissolved.
  3. Sieve the raspberry mixture to remove the seeds, set aside a little while if it is still still hot.
  4. Spoon the mixture on top of the cheese mixture. Chill in the fridge until set for at least an hour or overnight.
  5. To serve, carefully remove the presentation rings and cake collars from the cheesecakes. Decorate with some mixed berries and enjoy! 😀

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