Raspberry mousse cheesecake

Raspberry mousse cheesecake is simply the perfect cheesecake. A creamy, melt-in-the-mouth vanilla cheesecake topped with a layer of the most delicious raspberry mousse. It has everything we love – the richness of cheesecake balanced by the slightly tart flavour of raspberries. This is the perfect opportunity to use the fruit you picked in summer and stored in the freezer. Instead of raspberries, you can also use strawberries, cherries, blackberries or blackcurrants. Raspberry mousse cheesecake is highly recommended for Valentine’s Day :).

Ingredients for the biscuit base:

• 160 g digestive, wholemeal or oat biscuits
• 30 g butter, melted

Place the biscuits and melted butter into a food processor and blend until the mixture resembles wet sand. If you do not have a food processor, place the biscuits in a sturdy food bag and crush them thoroughly using a rolling pin. Mix the crumbs with the melted butter.

Line the base of a 23 cm springform cake tin with baking paper. Spread the biscuit mixture evenly over the base and press down firmly. Bake at 175°C for about 12 minutes, or until lightly golden. Remove from the oven and leave to cool slightly while preparing the cheesecake filling.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, triple-ground
• 250 ml double cream
• 3 large eggs
• ¾ cup caster sugar
• 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
• 3 tablespoons plain flour

All ingredients should be at room temperature.

Place all the filling ingredients into the bowl of a stand mixer. Mix only until combined, or whisk by hand. Do not overmix, as incorporating too much air will cause the cheesecake to rise excessively during baking and then sink afterwards. A properly baked cheesecake should remain level. Pour the cheesecake filling over the biscuit base.

Bake at 150°C for approximately 45 minutes. The entire surface should be set and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and leave to cool completely.

Ingredients for the raspberry mousse:

• 500 g raspberries (fresh or frozen)
• 1 tablespoon lemon juice
• 100 g sugar
• 4 teaspoons (12 g) powdered gelatine + 60 ml cold water
• 300 ml double cream, chilled

Place the raspberries (do not thaw if frozen), lemon juice and sugar into a saucepan. Heat gently and bring to the boil until the sugar has dissolved. Remove from the heat. Pass the mixture through a sieve, discarding the seeds.

Sprinkle the gelatine over the cold water, stir and leave for 10 minutes to bloom. Gently heat until completely dissolved, stirring continuously, or microwave briefly. Do not allow the gelatine to boil, as it will lose its setting properties. Add the dissolved gelatine to the warm raspberry purée and mix thoroughly. Leave to cool slightly, but do not allow it to begin setting. Whip the chilled cream until soft peaks form. Fold the whipped cream into the raspberry purée in three additions, mixing gently until fully combined.

Pour the raspberry mousse over the cooled cheesecake layer and smooth the surface.

Refrigerate the raspberry mousse cheesecake for several hours, preferably overnight. Before serving, decorate with fresh raspberries, crushed meringues and mint leaves.

For decoration:

• fresh raspberries
• meringues, crushed
• fresh mint leaves

Store the cheesecake in the refrigerator.

Enjoy!