- A challenge
- September 2017
- Serves 4
- Hands-on time 50 min, plus setting
We turned to Michel Roux for the ultimate raspberry cheesecake recipe, and he didn’t disappoint: a delicious biscuit base, creamy mascarpone filling and a layer of raspberry jelly to top it off.
- 55g (30.6g saturated)
- 88.6g (73.3g sugars)
- 130g digestive biscuits
- 70g unsalted butter, melted
- 1½ gelatine leaves (we used Costa Fine Leaf, from Waitrose and Ocado)
- 90g mascarpone
- 170g cream cheese
- 140g caster sugar
- 1 vanilla pod, split with a knife and seeds scraped out (save the pod to make vanilla sugar)
- 40ml fresh lemon juice
- 85g whipping cream
- Good quality raspberry sorbet to serve
For the raspberry jelly
- 1½ gelatine leaves
- 330g frozen raspberries
- 65g caster sugar
For the candied pistachios
- 40g caster sugar
- 50g unsalted pistachios
You’ll also need…
- 4 x 8cm metal dessert rings (from Amazon and cook shops)
- Whizz the biscuits in a food processor. With the motor running, add the butter and whizz until combined (or bash the biscuits in a plastic bag, put in a bowl and mix in the melted butter). Roll out between 2 sheets of non-stick baking paper to 3-4mm thick. Lift onto a baking sheet, still between the paper, and chill for 30 minutes.
- Remove the top sheet of paper and press the dessert rings into the biscuit mixture to make 4 bases (discard – or eat – the off-cuts). Chill the bases in their rings on the baking sheet.
- Put the gelatine in a small bowl of cold water. Put the mascarpone, cream cheese, sugar, vanilla and lemon juice in a mixing bowl and beat with a balloon whisk until smooth.
- Warm the whipping cream in a small pan over a low heat – don’t let it get too hot. Squeeze the water from the gelatine, then stir it into the cream until dissolved. Take the pan off the heat, mix a spoonful of the mascarpone mixture into the gelatine mixture, then pour it into the rest of the mascarpone mixture in the bowl and whisk until smooth. Evenly fill the dessert rings with the mixture, then chill for 2 hours or until set to the touch.
- Meanwhile, make the jelly. Soak the gelatine in a small bowl of cold water.
- Mix the raspberries with the sugar in a heatproof bowl set over a pan of barely simmering water until the berries have broken down. Use a wooden spoon to push the berry mixture through a fine sieve into a measuring jug; you should have 110-125ml juice (discard the pulp).
- Warm a third of the juice in a pan, then remove from the heat. Squeeze the water from the gelatine and stir into the warm juice until melted. Mix this into the juice in the jug, then pour evenly over the cheesecakes and leave to set in the fridge for 2 hours or overnight.
- For the pistachios, warm 40ml water in a small pan, then add the sugar and simmer until the syrup thickens and caramelises. Stir in the nuts to coat. Cool on non-stick baking paper, then roughly chop.
- When ready to serve, run a warm knife around the inside of the dessert rings, unmould the cheesecakes onto plates, sprinkle with the nuts and put a scoop of raspberry sorbet on the side.
Make the cheesecakes up to 24 hours in advance. Take out of the fridge 30 minutes before serving.
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