Raspberry Cheesecake

Impress your guests with this lovely Raspberry Cheesecake ❤ I found original recipe on Instagram profile slodki_swiat. Here is my (slightly changed) recipe:


Step 1: Raspberry layer

500 g raspberries (I used frozen)
2 tbsp caster sugar
150 ml water
1.5 pack of raspberry jelly in powder

Defrost raspberries if you use frozen. Blend them with sugar. Dissolve jelly in boiled water and pour into blended fruits. Round cake tin (22 cm) line with kitchen foil and pour raspberry mousse. Leave in the fridge for one night.


Step 2: Sponge cake

4 eggs
1 cup caster sugar
1/2 cup potato flour
1/2 cup flour
1 tbsp cocoa
1 tsp baking powder
1 tbsp amaretto

Beat eggs with sugar until nice and fluffy. Add mixed flours, cocoa and baking powder – mix thoroughly. Add alcohol. Put baking paper on the bottom of the cake tray, pour the sponge cake, bake for 20 minutes at 180 C. After baking leave for 5-10 minutes, then slowly rip off the baking paper, cool the sponge cake completely.


Step 3: Cheesecake

500 g mascarpone
500 g skyr
100 g icing sugar
2 tbsp vanilla sugar
4 tsp gelatin
100 ml water

Dissolve gelatin in 100 ml hot water and leave to cool down (stir from time to time). Mix mascarpone, skyr and sugar. Add cooled gelatin and mix again. Split cheese-cream into 3 parts.


Step 4: Assembling and decorating

100 g grated white chocolate
milk chocolate hearts OR fresh raspberries

Pour 1/3 cheese-cream on sponge cake, then carefully place raspberry layer in the middle. Use another 1/3 cheese-cream to fill gap between tin and raspberry layer. Use final 1/3 cheese-cream on the top of raspberry layer. You  can decorate your cake with grated white chocolate and milk chocolate hearts or use fresh raspberries ❤


Happy Easter 🙂


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