Raspberry cheesecake

Cheesecake is a wonderful dessert that can accommodated to anybody’s liking ( except kiwi and pineapple for technical reasons) . In Ireland our cheesecake is chilled , often set with gelatine or fruit flavored jellies . Unfortunately some chefs  add way too much jelly to the mix which make the cheesecake hard and taste like  sliced of jell-o . I seen in America the cheesecake is baked and i tried once a new york baked cheesecake , it was delicious. Last week , i watched a french TV show starring ” CHRISTOPHE MICHALAK” one of the best pastry chef in the world talking about his version of the cheesecake in which he doesn’t add any gelatine and instead make a mousse textured cream . I tried it yesterday and after a night of chilling in the fridge , it is the lightest cheesecake I’ve tried and yet still creamy and tasty , it is definitely my favorite cheesecake recipe so far.

raspberry cheesecakeIngredients:

Makes 4 cheesecakes:

*200 ml of soft cream cheese

*200 ml of whipping cream

*3 tbsp of icing sugar

*200 grs of fresh raspberries

*1 and 1/2 tbsp of melted butter

*100 grs of digestive biscuit

 

1.Roughly crush the biscuit in a bowl using a rolling pin then mix with the melted butter. Place in  4  glasses and chill in the fridge.

2.With a hand mixer , whisk the cream cheese and cream with the icing sugar until light and fluffy.

3.Add the raspberries while reserving a few for decoration and keep whisking until the mix is smooth and a little still .

4.Pour the cheesecake mix on top of the crushed biscuit , decorate with the fresh raspberries and keep refrigerated overnight before serving.

Bon appetit

 

 

 

 

 

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4 thoughts on “Raspberry cheesecake

  1. In the US, our cheesecake has no gelatine. To me, that’s more of a panna cotta. It’s cream cheese and eggs, essentially, sometimes with a sour cream topping. But I love your variation, especially in the individual glasses! Definitely light and healthy!!!

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