Dive into layers of indulgence with this Raspberry Cream Cheese Cake. Featuring a gradient of vibrant pinks topped with a glossy raspberry syrup and fresh berries, this dessert is as visually stunning as it is delicious.
Ingredients:
For the Raspberry-Blueberry Jam:
- Raspberry & Blueberry mix: 400g
- Sugar: 80g
- Juice of half a lemon
For the Raspberry Cheese Layers:
- Cream Cheese: 220g (softened)
- Sugar: 35g
- Light cream: 250g
- Gelatin sheets: 10g (soaked in cold water)
- Hot milk: 30g
- Raspberry sauce (from jam above)
For the Raspberry Syrup Topping:
- Sugar: 45g
- Pectin powder: 10g
- Water: 125g
- Raspberry jam (from above): 80g
Method:
- Raspberry-Blueberry Jam: In a saucepan, combine raspberries, blueberries, sugar, and lemon juice. Bring to a boil and simmer until thickened. Strain to remove seeds and set aside.
- Raspberry Cheese Layers: In a large bowl, whisk together softened cream cheese and sugar until smooth. Gradually add light cream and blend until creamy. In a separate bowl, dissolve gelatin in hot milk and fold into the cheese mixture. Divide this base into three portions.
- White Layer: Reserve one portion as is.
- Light Pink Layer: Mix one spoonful of raspberry jam.
- Dark Pink Layer: Incorporate two spoonfuls of raspberry jam. Pour the white layer into a mold, level, and chill for 10 minutes. Repeat with the light pink and finally the dark pink layer, allowing each to set in between.
- Raspberry Syrup: In a small bowl, combine sugar and pectin powder. In a saucepan, heat water and 80g of the raspberry jam. Gradually add the pectin mixture while stirring. Once it begins to boil, remove from heat, strain, and cool. Pour the syrup over the set cake and chill until firm.
- Final Touch: Garnish with fresh raspberries and blueberries before serving.
