Ingredients
Shortcrust Base
- 350 grams (12.3 ounces) cookies
- 50 grams (1.8 ounces) butter
- 20 grams (0.7 ounces) milk
- 40 grams (1.4 ounces) freeze-dried raspberries
Cheese Filling
- 2 eggs
- 600 grams (21.2 ounces) cream cheese
- 120 grams (4.2 ounces) powdered sugar
- Vanilla to taste
- 30 grams (1.1 ounces) starch
- 100 grams (3.5 ounces) heavy cream (33%)
Raspberry Topping
- 70 grams (2.5 ounces) peanut butter
- 70 grams (2.5 ounces) raspberry puree
- 5 grams (0.2 ounces) starch
Raspberry Mousse
- 150 grams (5.3 ounces) raspberry puree
- 70 grams (2.5 ounces) white chocolate
- 40 grams (1.4 ounces) sugar
- 100 grams (3.5 ounces) heavy cream (33%)
- 6 grams (0.2 ounces) gelatin (200 bloom)
- 30 grams (1 ounce) water
Equipment
- 18cm Springform Pan
Essential for creating that perfect cheesecake shape. Tip: Line the bottom with parchment paper for easy removal.
- Stand Mixer with Paddle Attachment
This ensures your cream cheese mixture is perfectly smooth. Hint: Scrape down the sides often to avoid lumps.
- Spatula
Helpful to scrape down every last bit of delicious filling from your mixing bowl.
- Saucepan
Perfect for making raspberry puree and dissolving gelatin. Tip: Stir constantly to avoid burning.
- Pastry Bag
For creating smooth layers of raspberry and peanut cheesecake. Hint: Use a round tip for even distribution.
Instructions
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Servings
✨ **Serving Suggestions and Ideas** ✨
This cheesecake is so versatile, it goes well practically anywhere! 🎉 **Have a Garden Party?** Your guests will swoon over each creamy bite, especially when paired with iced tea or lemonade. Looking for a more elegant touch? 🍷 Serve it as the grand finale to a dinner party alongside a glass of chilled Prosecco. **Kids Party?** 🎂 Customize the top with fun decorations like colorful sprinkles or edible glitter to make it a hit. Don’t forget breakfast! 🍳 Yes, you read that right. Who wouldn't love cheesecake to start their day? Pair it with a hot cup of coffee for the ultimate morning indulgence.
Variations
🌱 **Gluten-Free and Vegan Variations** 🌱
Gluten-Free: Simply use gluten-free cookies for the base. Ensure the rest of the ingredients are certified gluten-free as well. It's that simple to make this dreamy cheesecake safe for gluten-sensitive folks. 🍰
Vegan: Swap out the cream cheese and heavy cream for their vegan counterparts. Replace the eggs with a flaxseed mixture (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a vegan gelatin substitute like agar agar. Ta-da! Now everyone can enjoy. 🌿
Faq
- Why did my cheesecake crack?
Overmixing and rapid temperature changes can cause cracks. Mix at low speed and allow the cake to cool gradually in the oven.
- Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work just as well! Just make sure to thaw and drain them first.
- How can I tell when my cheesecake is done baking?
The center should still be slightly jiggly; it will firm up as it cools.
- My base seems too soft, what should I do?
You can press it down more firmly and bake it a bit longer to ensure it's set.
- Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and foil, then defrost in the fridge overnight before serving.
- What's the best way to get smooth mousse topping?
Half beat the cream until thick, and gently fold it to avoid overmixing.