Three-layer raspberry & peanut cheesecake

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

Instructions

Step 1

1. Preheat the oven to 248°F (120°C), setting it on top/bottom mode without convection. The cheesecake will bake for approximately 2 hours (+/- 10-15 minutes).

Step 2

2. Melt the butter and combine it with the crushed cookies, milk, and freeze-dried raspberries. Press the mixture into the bottom and sides of an 18cm (7-inch) springform pan to form the crust. Using the bottom of a glass can help you press the crust evenly.

Step 3

3. Make sure all ingredients are at room temperature. Dissolve the starch in a small amount of water.

Step 4

4. Bring the raspberry puree to a boil, add the dissolved starch in a thin stream, and cook until thickened, stirring constantly. Allow it to cool completely. Stir continuously to avoid lumps.

Step 5

5. For the cheese filling, mix the powdered sugar and starch together. In a mixer bowl, beat the cream cheese with the powdered sugar mixture at low speed until smooth. Scrape down the sides and bottom of the bowl to ensure everything is combined.

Step 6

6. Add the eggs one at a time, mixing well after each addition. Then pour in the cream and mix just until smooth. Do not overmix to avoid incorporating too much air.

Step 7

7. Divide the cheese mixture into two equal parts. Stir in the prepared raspberry puree into one half (add a drop of red food coloring if desired). In the other half, stir in the peanut butter.

Step 8

8. Pour the raspberry cheese mixture over the pre-baked crust and smooth it out. Then pour the peanut butter cheese mixture on top and smooth it out as well. A pastry bag can be used for precision.

Step 9

9. Bake the cheesecake until the center is set. Once baked, turn off the oven and let the cheesecake cool inside with the door closed for about 20 minutes. Then, crack the door open and allow it to cool for another 10 minutes before removing it.

Step 10

10. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 8-12 hours to let the flavors meld together completely.

Step 11

11. To prepare the raspberry mousse, soak the gelatin in water and set it aside.

Step 12

12. In a saucepan, mix the raspberry puree and sugar, and bring it to a boil.

Step 13

13. Add the white chocolate to the hot puree and stir until melted. If necessary, blend the mixture to ensure smoothness.

Step 14

14. Dissolve the soaked gelatin in the warm raspberry mixture.

Step 15

15. Whip the heavy cream until it reaches the consistency of thick sour cream. Gently fold the whipped cream into the raspberry mixture.

Step 16

16. After assembling the cheesecake, let it set in the fridge for an additional 2-4 hours. Decorate as desired.

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.

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.

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.