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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Raspberry Cheesecake

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This delicious Raspberry Cheesecake is a perfect after dinner treat. With a ginger biscuit base and fresh raspberries to finish, it offers a mouth-watering combination of flavours.

8 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Raspberry Cheesecake

For the Cheesecake:

150 g Ginger Nut Biscuits (5 oz) crushed
50 g Unsalted butter (2 oz) melted
400 g Raspberries (14 oz) fresh and washed
Dr. Oetker Platinum Grade Leaf Gelatine x 4 leaves
2 Dr. Oetker Free Range Egg White Powder Sachets x 2 or 2 Medium Egg Whites
200 g Full Fat Cream Cheese (7 oz)
300 ml Greek Yoghurt (10 oz)
150 g Caster Sugar (5 oz)
30 g Raspberry Jam (2 tbsp)
1 Dr. Oetker Ground Arrowroot Sachet (1 tbsp)

preparation

Preparation

Raspberry Cheesecake

Step 1: Grease and line a 20cm (8”) spring form cake tin. Place the crushed biscuits in a bowl and mix in the melted butter. Press biscuit mixture into the base of the prepared tin.

Step 2: Press 300g (10oz) raspberries through a nylon sieve into a jug to form a purée. Take 1 tablespoon of the purée and mix with 2 tablespoons of jam to make a softened jam. Set aside. Add 250ml of cold water to the jug of remaining purée and stir. Set aside.

Step 3: Cut the Gelatine sheets into small pieces and place in a heatproof bowl. Add 60ml (4 tablespoons) of cold water and soak for ten minutes, then place over a saucepan of simmering water until dissolved.

Step 4: Make up the Egg Whites as directed on pack until they have soft peaks.

Step 5: Place the cream cheese, yogurt and 100g (3 ½ oz) caster sugar in a bowl and beat together until well blended. Fold in the Egg Whites and Gelatine. Spoon half of the creamy mixture over the biscuit base and drizzle with the softened jam. Spoon the remaining creamy mixture on top and scatter with the remaining raspberries. Chill for at least 4 hours until set.

Step 6: Meanwhile, place the Ground Arrowroot in a small saucepan and blend with a little of the raspberry purée to make a paste. Stir in the remaining purée and sugar and gently bring to the boil, stirring until clear and thickened to make a glossy raspberry sauce. Leave to cool.

Step 7: To serve, remove the cheesecake from the tin and pour over the raspberry sauce.

1 serving = 166g

Nutritional Information for the recipe Raspberry Cheesecake

Per Serving Per 100 g / ml
Energy 1461 kJ
349 kcal
896 kJ
214 kcal
Fat 17.22 g 10.56 g
Carbohydrate 40.84 g 25.06 g
Protein 6.93 g 4.25 g

preparation

Preparation

Raspberry Cheesecake

Step 1: Grease and line a 20cm (8”) spring form cake tin. Place the crushed biscuits in a bowl and mix in the melted butter. Press biscuit mixture into the base of the prepared tin.

Step 2: Press 300g (10oz) raspberries through a nylon sieve into a jug to form a purée. Take 1 tablespoon of the purée and mix with 2 tablespoons of jam to make a softened jam. Set aside. Add 250ml of cold water to the jug of remaining purée and stir. Set aside.

Step 3: Cut the Gelatine sheets into small pieces and place in a heatproof bowl. Add 60ml (4 tablespoons) of cold water and soak for ten minutes, then place over a saucepan of simmering water until dissolved.

Step 4: Make up the Egg Whites as directed on pack until they have soft peaks.

Step 5: Place the cream cheese, yogurt and 100g (3 ½ oz) caster sugar in a bowl and beat together until well blended. Fold in the Egg Whites and Gelatine. Spoon half of the creamy mixture over the biscuit base and drizzle with the softened jam. Spoon the remaining creamy mixture on top and scatter with the remaining raspberries. Chill for at least 4 hours until set.

Step 6: Meanwhile, place the Ground Arrowroot in a small saucepan and blend with a little of the raspberry purée to make a paste. Stir in the remaining purée and sugar and gently bring to the boil, stirring until clear and thickened to make a glossy raspberry sauce. Leave to cool.

Step 7: To serve, remove the cheesecake from the tin and pour over the raspberry sauce.

1 serving = 166g

Nutritional Information for the recipe Raspberry Cheesecake

Per Serving Per 100 g / ml
Energy 1461 kJ
349 kcal
896 kJ
214 kcal
Fat 17.22 g 10.56 g
Carbohydrate 40.84 g 25.06 g
Protein 6.93 g 4.25 g