What better way to indulge your taste buds than with a delicate and creamy cake that combines sweet biscuits, rich mascarpone and fresh raspberries? This is a raspberry cheesecake recipe!
This simple yet irresistible one raspberry cheesecake, is the perfect choice for anyone who wants to satisfy their sweet cravings and pamper themselves with the taste of freshness.
Once you try this dessert, you won't be able to resist its soft, yet crunchy taste, which intertwines with the rich and refreshing note of raspberries.
Raspberry cheesecake
Ingredients
- 300 g of biscuits
- milk for soaking the cookies
- 500 g of mascarpone cheese
- 180 g of sour cream
- 200 ml of sweet cream
- 120 g of powdered sugar
- 300 g of raspberries (frozen or fresh)
- half a bag of gelatin (5 g)
- 2 tablespoons of cold water
- raspberries for decoration
Directions
- At the bottom of a 20 cm diameter baking dish, place the biscuits that you have previously soaked in milk.
- Whip the sweet cream.
- In another bowl, mix the mascarpone, sour cream and powdered sugar.
- Mix gelatin with water and let it swell. Then heat it until the gelatin melts and mix it with the mascarpone filling. Add a spoonful of the filling to the bowl of gelatine and stir with a wire whisk, then combine to make a smooth, lump-free filling.
- Put 3-4 tablespoons of filling on the cookies in the mold, then add half of the raspberries, again put 3-4 tablespoons of filling and add a row of cookies that you soaked in milk. Add 3-4 tablespoons of the filling again, add the remaining raspberries and finally the rest of the filling.
- Place the cake in the refrigerator and leave it overnight to cool well.
- The next day, remove the model and decorate the cake as desired. If you want a more runny filling, omit the gelatin and water or reduce the amount of gelatin.
