Raspberry Cheesecake

by Marika Roseberg
0 comment
AuthorMarika RosebergCategory, DifficultyBeginner

Yields16 Servings
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins
 200 g digestive biscuits
 100 g butter
 200 g raspberries
 1 tbsp agave nectar
 ½ lemon juice
 500 g mascarpone
 300 ml whipping cream
 75 g icing sugar
 1 lemon zest
1

Melt butter in a microwave. Blitz biscuits in a food processor. Mix melted butter with the crushed biscuits until it resembles wet sand.

2

Distribute evenly on the bottom of a cake tin and press down. Keep it in the fridge until you prepare the filling.

3

Blitz raspberries with agave nectar and lemon juice until smooth.

4

In a separate bowl add mascarpone and icing sugar, and lightly beat on a low speed until combined. Add whipping cream and beat until fluffy. Gently fold in the lemon zest.

5

Get the cake base from the fridge and top it with half of the cream cheese filling. Spread over the raspberry coulis and top with the rest of the filling.
Refrigerate for 4 Hours or until set.

Ingredients

 200 g digestive biscuits
 100 g butter
 200 g raspberries
 1 tbsp agave nectar
 ½ lemon juice
 500 g mascarpone
 300 ml whipping cream
 75 g icing sugar
 1 lemon zest

Directions

1

Melt butter in a microwave. Blitz biscuits in a food processor. Mix melted butter with the crushed biscuits until it resembles wet sand.

2

Distribute evenly on the bottom of a cake tin and press down. Keep it in the fridge until you prepare the filling.

3

Blitz raspberries with agave nectar and lemon juice until smooth.

4

In a separate bowl add mascarpone and icing sugar, and lightly beat on a low speed until combined. Add whipping cream and beat until fluffy. Gently fold in the lemon zest.

5

Get the cake base from the fridge and top it with half of the cream cheese filling. Spread over the raspberry coulis and top with the rest of the filling.
Refrigerate for 4 Hours or until set.

Raspberry Cheesecake

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