Recipe for cheesecake with raspberry and rhubarb
We Danes are quite crazy about the wonderful American cake classic: Cheesecake!
A classic New York cheesecake is made without berries on top, but I believe the richness and creaminess of the cake benefit from a slightly tangy and fresh contrast.
Cheesecake also exists in many variations, but the most authentic one, if you ask me, is the one that doesn’t need baking.
The rich, crispy and sweet cookie crust with the velvety cream cheese on top… Oh, it’s simply divine!
I also sprinkled a little confectioner’s gold dust on top – you can never have too much gold in your life!
Raspberry and Rhubarb Cheesecake
Ingredients
Biscuit Base
- 125 gram Butter soft
- 13 Digestive biscuits
Cream Cheese
- 200 gram Cream Cheese natural
- 50 gram Powdered Sugar
- Vanilla Sugar
- 1 Lime organic – juice and zest from here
- 0.25 l Whipping Cream
Fruit Jelly
- 2 Gelatin Sheets
- 200 gram Juice I used raspberry/rhubarb
Instructions
Biscuit Base
- Place the biscuits in a plastic bag and roll a rolling pin over them to crush them into crumbs.
- Pour the crumbs into a bowl with the soft butter. You can soften the butter by giving it a very quick turn in the microwave, or you can have taken the butter out of the refrigerator beforehand.
- Mix everything together with your hands.
- Find a springform pan and place a piece of cake plastic/baking plastic in the pan.
- Press the biscuit mixture into the bottom of the pan. Ensure the biscuit mixture is evenly distributed and has a nice, flat, and smooth surface.
- Find a bowl and add all ingredients except the whipping cream.
- Whisk it together with a hand mixer.
- Pour the whipping cream into another bowl and whip it to a light foam. It is generally a good tip to stop whipping a bit before the whipped cream actually has the thickness you want. The whipped cream always thickens a bit more after you stop whipping.
- Fold the whipped cream into the bowl with the cheese mixture and gently combine it all so the air isn’t pressed out of the whipped cream.
- Pour everything onto the biscuit base in the springform pan and refrigerate for 2 hours, or preferably longer.
- Place the gelatin sheets in a bowl with ice-cold water when the cheesecake is approaching the minimum 2 hours of refrigeration.
- Pour the fruit juice into a saucepan and bring it to a boil.
- Then reduce the heat-
- Press the softened gelatin free of most water and place it in the saucepan with the hot juice.
- Let the gelatin melt in the juice while stirring a bit.
- Remove the saucepan from the heat and let the mixture cool.
- Take the cheesecake, which has now set, out of the refrigerator.
- Pour the cooled fruit mixture over the cheesecake.
- Place the cheesecake back in the refrigerator and let it sit for another 2 hours or until the fruit jelly is set.
- Optionally, sprinkle a bit of confectioner’s gold dust just before serving.
- persons