Ingredients
Instructions
- Start with the raspberry jam layer. In a small saucepan, combine frozen raspberries and sugar. Cook over low heat until raspberries break down and mixture thickens slightly, about 10-15 minutes. Set aside to cool completely.
- For the biscuit base, place the biscuits in a plastic bag and crush them with a rolling pin until finely ground. Mix with the melted butter until well combined.
- Press the biscuit mixture firmly into the bottom of a 20 cm springform pan or individual serving rings. Use the bottom of a glass to compact it evenly. Refrigerate while preparing the filling.
- For the cheesecake filling, take the cream cheese out of the refrigerator 1-2 hours before using to soften. Mix it with the powdered sugar until smooth.
- In a cold mixing bowl, combine the heavy cream, mascarpone, and vanilla. Whip to stiff peaks.
- Gently fold the cream cheese mixture into the whipped cream mixture until well incorporated but still light and airy.
- To assemble, spread a layer of the cheesecake mixture over the biscuit base. Add a thin layer of raspberry jam, then cover with more cheesecake mixture.
- Smooth the top with a spatula, then create a decorative spiral pattern with the remaining raspberry jam.
- Arrange fresh raspberries around the edge of the cheesecake.
- Refrigerate for at least 24 hours before serving to allow the cheesecake to set properly.
Source : https://mesdelicieusescreations.com/cheesecake-framboise-sans-cuisson/
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