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Raspberry Cheesecake

 

Prep Time 15 minutes
Chill Time 2 hours
Servings 8
 
Ingredients

 

Base

300g scotch finger or shortbread biscuits

150g unsalted butter

1/2 lemon zest (base)

Cheesecake filling


300g cream cheese full fat, softened slightly
1/3 cup sugar
250g  marscapone cheese
300g  double cream
1 teaspoon vanilla extract

Raspberry Topping


200 g (1 ⅔ cups) fresh or frozen raspberries
75 g (¼ cup) sugar
2 tbsp sugar (top garnish)
240 g (2 cups) fresh raspberries (top garnish)

Instructions

Base

 

  • Melt the butter and allow it to cool slightly.

  • Blend the biscuits and freeze-dried raspberries in a food processor, or place both ingredients into a ziplock bag and crush with a rolling pin.

  • Mix the melted butter and raspberry crumbs with the lemon zest.

  • Press the crumb mixture firmly into your pan's side and bottom.

  • Place the crust in the freezer for 30 minutes while preparing the cream cheese mousse filling.

Filling

 

  • In a large bowl, beat cream cheese and sugar until light and fluffy, about 2 to 3 minutes.

  • In a separate bowl mix together the mascarpone cheese, whipped cream, and vanilla extract. 

  • Beat until well incorporated and smooth in texture.

  • Fold the mascarpone cheese mixture into the cream cheese mixture until folded evenly.

  • Pour the mixture into the chilled crust and smooth until filling reaches the edges. 

  • Set aside for now.

  • Place the cheesecake into the refrigerator and chill for 2 to 3 hours or until completely set.

  • Add additional whipped topping and fresh raspberries to decorate if desired.

Raspberry Sauce

 

  • Add the sugar and frozen raspberries to a saucepan. 

  • Cook over medium-high heat with occasional stirring until the raspberries have softened and released their juices.

  • Pass them through a sieve and discard the seeds and skins.

  • Return the juices to the saucepan and cook over medium-high heat until reduced – they should be very viscous and syrupy, but not quite jam-like. I prefer to over-reduce (rather than under-reduce) the juices, as you can always add some water back to loosen them up. A too-runny sauce, on the other hand, is very messy and difficult to fix. Once thickened, set aside to cool.

  • Mix the cooled reduction with the remaining fresh raspberries, adding a splash of water if you need to loosen it up slightly. Make sure that all the raspberries are evenly coated in the syrup/reduction.

  • Just before serving, spoon the raspberry sauce over the chilled cheesecake.

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