Raspberry ombre cheesecake

A beautiful no-bake raspberry ombre cheesecake made with plenty of fresh or frozen raspberries – over 700 g in total, plus extra for decoration. Soft shades of pink create a stunning layered effect, from deep raspberry to the palest blush. Each layer contains a different amount of raspberry purée to achieve that signature ombre look, all set on a biscuit base. The finishing touch is a homemade raspberry jelly, adding even more fresh, fruity flavour. Highly recommended.

Tip: To easily remove the cheesecake from the tin, line the sides with acetate or baking parchment secured on the outside.

Ingredients for the base:

• 160 g chocolate digestive biscuits
• 40 g butter, melted

Blend the biscuits and melted butter until the mixture resembles wet sand. Alternatively, crush the biscuits in a sealed bag and mix with butter.

Line the base of a 23 cm springform tin with baking parchment. Press the mixture firmly into the base and chill in the fridge while preparing the filling.

Ingredients for the raspberry cheesecake filling:

• 500 g raspberries (fresh or frozen)
• 1 tablespoon lemon juice
• 400 g full-fat or semi-fat curd cheese, finely ground
• 250 g mascarpone
• 190 g icing sugar
• 1 teaspoon vanilla extract or paste
• 18 g powdered gelatine + 100 ml cold water
• 300 ml double cream, chilled

All ingredients (except the cream) should be at room temperature.

Blend the raspberries, then strain through a sieve to remove the seeds. Add the lemon juice and mix. You should have about 350 g purée. Divide into three portions: 180 g, 120 g and 50 g.

Bloom the gelatine in cold water for 10 minutes, then gently heat until dissolved (do not boil). Leave to cool slightly.

In a mixing bowl, beat the curd cheese, mascarpone, icing sugar and vanilla until smooth. Stir a spoonful of the mixture into the warm gelatine, then another, to temper it. Add back into the main mixture and mix immediately until combined. Divide the cheesecake mixture into three equal parts (about 300 g each). Add the raspberry purée portions to each part, creating three shades. Whip the cream until stiff peaks form, then divide into 80 g, 100 g and 120 g portions. Fold 80 g cream into the darkest raspberry mixture, spread over the base and chill until slightly set. Repeat with the middle layer (100 g cream), then the lightest layer (120 g cream), chilling briefly between each layer.

Chill the finished cheesecake for several hours, preferably overnight.

Ingredients for raspberry jelly:

• 200 g raspberries
• 30 g sugar
• 4 g powdered gelatine + 20 ml cold water

Prepare once the cheesecake has set.

Bloom the gelatine. Heat raspberries with sugar until softened, then strain to remove seeds. Measure the purée and top up with water to 160 ml if needed. Heat gently and stir in the gelatine until dissolved.

Cool to room temperature, then carefully pour over the cheesecake. Chill until set. Remove from the tin, transfer to a serving plate and decorate with fresh raspberries and herbs if desired.

Enjoy!