Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup sliced almonds; 2 1/2 cups corn flakes; 3.5 oz dark chocolate, melted; 5.25 oz milk chocolate, melted; 1 lb mascarpone; 1 lb low-fat cream cheese; 3/4 cup granulated sugar + 2 tbsp; 1-2 tsp vanilla extract; 1 tbsp powdered gelatin, bloomed in 2-3 tbsp cold water for 5 mins; 1 cup heavy cream; 1 lb frozen raspberries, thawed, drained, liquid reserved; 1 tsp cornstarch; 8.75 oz fresh raspberries

Servings: persons

1/2 cup sliced almonds
2 1/2 cups corn flakes
3.5 oz dark chocolate, melted
5.25 oz milk chocolate, melted
1 lb mascarpone
1 lb low-fat cream cheese
3/4 cup granulated sugar + 2 tbsp
1-2 tsp vanilla extract
1 tbsp powdered gelatin, bloomed in 2-3 tbsp cold water for 5 mins
1 cup heavy cream
1 lb frozen raspberries, thawed, drained, liquid reserved
1 tsp cornstarch
8.75 oz fresh raspberries

1
Grease the base of a 10 inch springform pan. Combine almonds and corn flakes. Add melted chocolate and stir to combine. Transfer to cake pan and press into bottom of pan. Chill.
2
Combine mascarpone, cream cheese, 3/4 cup sugar and vanilla extract. Mix 2 tbsp cheese mixture with bloomed gelatin and gently heat until gelatin melts. Mix into remaining cheese mixture. Whip cream to stiff peaks then fold in. Fold in 1/2 the frozen raspberries. Transfer to prepared pan, smooth top and chill for at least 4 hours.
3
Meanwhile, push remaining frozen raspberries through a fine-mesh strainer. Mix juice with remaining sugar. Bring 2/3 of juice to a boil. Mix remaining juice with cornstarch then add to boiling mixture. Simmer for 1 min, stirring. Let cool.
4
Loosen cheesecake from pan and transfer to a serving plate. Arrange fresh raspberries on top. Drizzle raspberry sauce over top. Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup sliced almonds, 2 1/2 cups corn flakes, 3.5 oz dark chocolate, melted, 5.25 oz milk chocolate, melted, and more.

Yes, Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cheesecake

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