Cheese Mass

  • 550 grams (19.4 ounces) cream cheese
  • 250 grams (8.8 ounces) mascarpone
  • 160 milliliters (5.4 fluid ounces) cream (20%)
  • 70 grams (2.5 ounces) butter
  • 1 large egg
  • 135 grams (4.8 ounces) sugar
  • 9 grams (0.3 ounces) vanilla extract
  • 90 grams (3.2 ounces) raspberries
  • 1.5 teaspoons natural food colorant (blue spirulina)

Berry Puree

  • 200 grams (7.1 ounces) berries
  • 30 grams (1.1 ounces) sugar


  • Electric Mixer

    An electric mixer ensures a smooth and creamy texture for your cheesecake mixture. A stand mixer is preferable, but a hand mixer will also do the trick β€” just make sure to beat at a steady speed to avoid lumps.

  • Whisk

    A whisk helps to mix and aerate the egg mixture effectively. Opt for a stainless steel whisk for durability and easy cleaning.

  • Fine Mesh Sieve

    Use a fine mesh sieve to strain the custard and berry puree to avoid any grittiness and to achieve a silky smooth consistency.

  • Cheesecloth/Gauze

    For shaping and setting the cheesecake, a well-moistened cheesecloth is essential. Ensure you fold it in layers and press it snugly against the mold for a beautiful pattern.

  • Cheesecake Mold

    A dedicated cheesecake mold helps to achieve perfect layers and an attractive shape. Silicone molds offer flexibility for easy removal.


Step 1

Ensure all ingredients are at room temperature before starting. In a bowl, beat the egg with the sugar until well combined. Add cream and mix thoroughly. Combine well to dissolve the sugar.

Step 2

Place the mixture on low heat and bring it to a boil, stirring constantly with a whisk to prevent burning. Keep a close eye to avoid overheating. As soon as bubbles appear, immediately remove the pan from the heat to prevent the egg from cooking. Cool the mixture.

Step 3

In a separate bowl, beat the butter until creamy. Add the cream cheese, mascarpone, and vanilla extract. Beat again until the mixture is smooth. Ensure all lumps are smoothed out.

Step 4

Strain the cooled mixture through a sieve to remove any lumps, and add it to the cheese mixture. Beat with a mixer until smooth. Gently fold in the raspberries with a spatula. If using frozen raspberries, do not defrost them; this prevents excess liquid.

Step 5

Moisten a piece of gauze with water and squeeze it well. Carefully spread the gauze, folded in two layers, over the entire mold so that it fits snugly against the walls. Ensure the gauze is well-fitted to avoid wrinkles in the dessert.

Step 6

Transfer the cheese mixture into the mold, allowing it to slightly overflow as it will settle. Tap the mold gently to remove air bubbles. If you want to paint the dessert in layers, first transfer the white part to the mold. Then add 0.5 teaspoon of the dye to the remaining mixture, mix, and layer the next portion. Finally, add 1 teaspoon of the dye to the rest, mix, and layer the last portion.

Step 7

Place the mold over a bowl to catch any excess liquid. Put a weight on top and refrigerate for 10-12 hours, preferably overnight. This helps the dessert set properly.

Step 8

Carefully disassemble the mold and remove the dessert. The finished dessert can be stored in a closed container in the refrigerator for up to 3 days to prevent drying out.

Step 9

If you do not have blue spirulina, you can color the dessert with berry puree. Mash the berries with a blender and strain the juice. Add the sugar to the puree and cook over low heat for 2-3 minutes, then cool. Strain through a sieve to remove seeds. Add the berry puree to the cheese mixture in parts, following the sequence described above, beating each time until smooth.


✨ **Serving Suggestions and Ideas** ✨

Turn your dessert table into an eye-catching feast with these creative serving ideas. For a **spring-themed brunch**, garnish your cheesecake with fresh berries, edible flowers, and a dusting of powdered sugar πŸ“πŸŒΈ.

Hosting a **summer picnic**? Pair the dessert with homemade lemonade or a sparkling wine to refresh your guests πŸ’›πŸ₯‚. To elevate a **holiday dinner**, try serving the cheesecake with a warm berry compote and a dollop of whipped cream.

Don't forget to set the stage with a beautiful serving platter and elegant dessert forks to impress your guests with not just the taste, but also the visual appeal of your creation! πŸŽ‚βœ¨


🌿 **Gluten-Free Variation** 🌿

For those with gluten sensitivities, ensure all ingredients used are certified gluten-free. Most of the recipe ingredients are naturally gluten-free, but always double-check the labels, especially on vanilla extract and food colorants. πŸƒ

🌱 **Vegan Variation** 🌱

Convert this cheesecake into a vegan delight by using vegan cream cheese, mascarpone, and replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Substitute butter with a plant-based alternative, and opt for a dairy-free whipping cream. Your vegan guests will thank you! 🌸


  • How do I prevent my cheesecake from cracking?

    Ensure that all ingredients are at room temperature before mixing, and avoid over-beating the batter which can incorporate too much air.

  • Can I use frozen berries in the puree?

    Absolutely! Just make sure to thaw and drain the berries thoroughly before blending to avoid excess water in your puree.

  • What is the best way to ensure even cheesecake layers?

    Use a light hand when spreading each layer and tap the mold slightly on the countertop to settle the mixture evenly.

  • How do I avoid lumps in the cheese mixture?

    Be sure to beat the cream cheese, mascarpone, and other ingredients until they are completely smooth before incorporating them into the custard.

  • How can I make the layers more defined and vibrant?

    Adding food colorant in small increments and stirring thoroughly between layers ensures distinct and vivid layers.

  • Can I make this dessert in advance?

    Yes, in fact, it’s best to let the cheesecake set overnight in the refrigerator. It can be stored for up to 3 days in a closed container.

Nutrition facts

Blue Easter cream cheese dessert with raspberry
Recipe Yield:8 servings
Calories:Approx. 350-450 calories per serving
Calories (Min - Max):350 - 450
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:20g
Total Sugars:15g