Raspberry Cloud Cheesecake

Are you a fan of raspberry cloud cake? Then this cheesecake is for you! Made up of five (!) layers, this cheesecake is a faithful take on the viral baking hit – with a creamy cheesecake twist. It features a base of your favourite biscuits, a perfectly smooth cheesecake layer, raspberry jelly packed with juicy raspberries, a light cream layer, and an irresistibly crisp meringue topped with flaked almonds. All together, they create a stunning dessert that’s perfect for special occasions, family gatherings or simply alongside a cup of coffee. Raspberry cloud cheesecake is tall (an impressive 7 cm) and beautifully presented. Delicate, fruity and elegant – simply heaven on a plate :).

Ingredients for the base:

• 2 packets tea biscuits (petit beurre style)

Ingredients for the cheesecake layer:

• 750 g full-fat or semi-skimmed curd cheese, triple-ground
• 250 ml double cream
• 2 large eggs
• 1½ tablespoons potato starch
• 170 g caster sugar
• 1 teaspoon vanilla paste, vanilla extract or 1 sachet vanilla sugar

All ingredients should be at room temperature.

Place all the cheesecake ingredients into the bowl of a mixer. Mix just until combined or stir with a whisk. Do not overmix, as incorporating too much air will cause the cheesecake to rise and then sink.

Line a deep baking tin (7–8 cm high), 33 x 23 cm, with baking parchment. Arrange the biscuits tightly across the base in a single layer. Pour the cheesecake mixture over the biscuits and level the surface.

Bake at 160°C for about 45 minutes. The surface should be set and firm to the touch. If necessary, extend the baking time slightly. Remove from the oven and cool completely.

Ingredients for the raspberry jelly layer:

• 650 g raspberries (fresh or frozen)
• 2 packets raspberry jelly (72 g each, each for 500 ml water)
• 800 ml boiling water

Dissolve the raspberry jelly in the boiling water. Leave to cool slightly, then stir in the raspberries (if frozen, do not thaw beforehand). Refrigerate until the jelly begins to thicken. Spread the thickening jelly evenly over the cooled cheesecake layer. Chill in the fridge until fully set.

Ingredients for the vanilla cream layer:

• 300 ml double cream, chilled
• 50 g mascarpone, chilled
• 2 tablespoons icing sugar
• 1 teaspoon vanilla paste or seeds from 1 vanilla pod

Prepare the cream just before spreading it over the cake. Make sure the ingredients have been chilled for at least 12 hours beforehand.

Place all ingredients in a mixing bowl and whip (using the whisk attachment) until thick and smooth. Overwhipping or using insufficiently chilled ingredients may cause the cream to split. Spread the cream evenly over the set raspberry jelly layer.

Ingredients for the almond meringue:

• 3 egg whites
• a pinch of salt
• 150 g caster sugar
• 1 teaspoon vinegar or lemon juice
• 1 teaspoon potato starch
• 40-50 g flaked almonds

Place the egg whites in the bowl of a mixer. Begin whisking and, once slightly foamy, add the salt. Whisk on increasing speed until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until all the sugar has dissolved and the meringue is thick and glossy. At the end, add the starch and vinegar (or lemon juice) and whisk briefly to combine.

Turn a 23 x 33 cm tin upside down (the meringue would stick to the sides if baked inside the tin, so baking it on the inverted tin prevents this). Grease lightly with butter and line with baking parchment. Spread the meringue to the size of the tin and sprinkle with flaked almonds.

Bake at 140°C for about 1 hour. The meringue should be crisp, baked through and lightly cracked. If needed, bake slightly longer. Remove and cool completely.

Place the cooled almond meringue on top of the cream layer. Refrigerate the assembled cheesecake for at least 12 hours (the meringue should soften slightly before slicing). Slice and serve.

Store Raspberry Cloud Cheesecake in the fridge.

Enjoy!