Raspberry Cheesecake with Mascarpone

Raspberry Cheesecake with Mascarpone

Curious about how raspberry cheesecake with mascarpone tastes? Try this recipe and make it at home!


Oat cookies, 300 g
Sugar, 210 g
Raspberry jelly, 150 g
Water, 800 ml
Raspberry, 500 g
Butter, 90 g
Cashew nuts, 100 g
Mascarpone cheese, 500 g
Cream (30%), 400 ml
Water, 60 ml
Gelatin, 15 g


Melt the butter in a saucepan. Crush the cookies and add chopped cashew nuts. Mix the melted butter with the cookies and nuts. Leave for about 30 minutes to set. Transfer the mixture to a mold (28 x 20 cm).

Soak the gelatin in cold water and set aside to swell. Whip the cream with half of the sugar, and add the other half to the mascarpone cheese, beating until smooth. Dissolve the gelatin in the microwave, then add it to the mascarpone cheese.

Add the whipped cream to the mascarpone cheese and mix thoroughly. Pour the prepared mixture over the cookie base and smooth the surface. Wash and dry the raspberries, then arrange them on the cheesecake and refrigerate for 3 hours.

Dissolve the jelly in 800 ml of hot water, leave to cool. Pour the cool, beginning-to-set jelly over the cheesecake and refrigerate again until the jelly is completely set.

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