ingredients

For the base

Digestive-type biscuits

220 gr

Melted butter

90 gr

For the cream

Mascarpone

400 gr

Robiola

100 gr

Latte

100 gr

Sugar

100 gr

Gelatin sheets

6 gr

For the raspberry topping

Raspberries

200 gr

Sugar

80 gr

more starch

1 level spoon

Raspberry cheesecake is a great classic of our local pastry. A delicious no – bake summer dessert , prepared with a base of dry biscuits and melted butter, and a creamy and velvety filling made with robiola, mascarpone and sweetened milk: all topped with a fresh and delicate raspberry topping . Perfect for a birthday or as a dessert after a meal, it is a scenographic and effective cake, but at the same time simple and within everyone’s reach.

We used raspberries which, thanks to the slightly acidic aftertaste , go perfectly with the filling, making the cheesecake sweet to the bite, but not cloying. However, if you wish, you can replace them with strawberries or other fresh fruit, or you can cover them with melted chocolate , a veil of jam or caramel .

If you prefer, you can distribute whole raspberries on the base before pouring the cream, or blend them and add them to the filling after having filtered them. If you like, you can replace the digestive- type biscuits with filled or wholemeal cocoa shortbread biscuits, sprinkle the surface with curls of white chocolate and flaked coconut, or completely eliminate the jelly from the preparation. In short, it will be enough to slightly modify the ingredients and a pinch of imagination, to package the cheesecake in many different variations , one more delicious than the other.

Find out how to prepare raspberry cheesecake by following the step-by-step procedure and tips. If you liked this recipe, try your hand at raspberry semifreddo or raspberry mousse .

How to make raspberry cheesecake

Step 1

Collect the biscuits in the mixer glass1and blend them until they are reduced to a powder.

Step 2

Add the melted butter2and blend again for a few seconds.

Step 3

Pour the mixture of biscuits and melted butter on the base of a 20 cm diameter springform pan, lined with a sheet of parchment paper, and level the surface well with the back of a spoon3; then transfer it to the fridge and let it harden for half an hour.

Step 4

Put the mascarpone and robiola in a large bowl4.

Step 5

Pour the milk into a jug, add the sugar5and heat, on the stove or in the microwave, until the sugar is completely dissolved. Then add the gelatin, previously soaked in cold water and squeezed well, and leave to cool.

Step 6

Whip the cheeses with electric whisks6.

Step 7

Slowly add the sweetened milk7tepid by now, still continuing to whip with the whisk.

Step 8

Work until you get a smooth and homogeneous cream8.

Step 9

Distribute the cream cheese on the biscuit base, level the surface well9and transfer to the fridge for about 6 hours.

Step 10

Just before taking the cheesecake out of the fridge, dedicate yourself to preparing the topping. Place the raspberries in a thick-bottomed saucepan along with the sugar and sifted cornstarch10.

Step 11

Cook the raspberries for a few minutes or until soft but not mushy11; then she takes it off the heat and lets it cool.

Step 12

After the resting time, unmold the cheesecake on a serving plate and distribute the raspberry compote on the surface12.

Step 13

Leave to firm up in the fridge for at least 1 hour13.

Step 14

After the time, bring to the table, cut into slices14and serve.

storage

The raspberry cheesecake can be kept in the fridge, in an airtight container, for a maximum of 2-3 days . It can be frozen, whole or sliced, for 1 month .