February 14, 2022

Valentine cheesecake with raspberry


Today it is Valentine's day, where I decided to make a heart-shaped cheesecake with addition of raspberry to get the red colour. 

I found this recipe on cheesecake with raspberry at the magazine Isabellas. I made various modifications on the different volumes of ingredients, so that they fitted with the amount, which I could get at the supermarket.

Cheesecake with raspberry:
  • 350 g raspberries (fresh or frozen)
  • ½ lemon - only the juice
  • 50 icing sugar
  • 150 g Digestive biscuits
  • 75 g butter (melted)
  • 5 leaves of gelatine
  • 1 organic lemon - zest & juice
  • 300 g plain cream cheese (full-fat)
  • 150 g sugar
  • 250 g sour cream with 38% fat
  • 100 g dairy whipping cream with 30-38% fat
  • 1½ pasteurised egg white
  1. Add raspberries, lemon juice and icing sugar into a cooking pot.
  2. Bring it to the boil.
  3. Blend everything into a puree.
  4. Sieve the puree through a sieve to remove the raspberry seeds.
  5. Cool down the raspberry puree.
  6. Melt the butter.
  7. Mash the Digestive biscuits with a baking roll. I place the biscuits in a plastic bags to keep the pieces together.
  8. Stir the mashed biscuits and butter together.
  9. Place the mass as bottom layer in the cake form. Place it cold in the refrigerator, until it is needed again.
  10. Place the gelatine leaves in a bowl of cold water for 5 minutes.
  11. Add lemon zest together with sugar and cream cheese into a mixing bowl. Whip it together using a electrical beater, until the mass is homogenous. 
  12. Afterwards add in the sour cream and whipping cream and whip everything together again.
  13. Add the lemon juice into a small cooking pot, melt the gelatine leaves in lemon juice, as you heat up the lemon juice.
  14. Slowly pour the lemon juice into the cream cheese base as you whip it. It is important to whip thoroughly to avoid gelatine lumps or strings.
  15. Whip the egg white into firm mass in a separate clean bowl.
  16. Gently fold in the whipped egg white into the cream cheese base.
  17. Pour in the raspberry puree, leave 2-3 tablespoons for decoration of the top of the cake.
  18. Mix it together, but the look should be marbled.  
  19. Remove the cake from the refrigerator, pour the cheesecake mass on top.
  20. Add the remaining 2-3 tablespoon raspberry puree on top for decoration.
  21. Place the cheesecake cold in the refrigerator for 4-6 hours or night over.
  22. Serve and enjoy :-) Happy Valentine day to you :-)

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