Raspberry Mousse Cheesecake

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Indulge in a slice of creamy raspberry bliss! 🍰🍓✨ #RaspberryDream #CheesecakeHeaven #SweetTreats #DessertDelights



1 1/2 cups graham cracker crumbs (about 160 g)
1/4 cup (4 tablespoons) butter, melted (about 56 g)


Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan.
Bake the crust for about 12 minutes or until golden brown. Remove from the oven and let it cool while preparing the cheese filling.

Cheese Filling


2 cups (500 g) fat or semi-skimmed cottage cheese, ground three times
1 cup (250 ml) heavy whipping cream (36% fat)
3 large eggs
3/4 cup caster sugar
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
3 tablespoons all-purpose flour


In a mixing bowl, combine all the ingredients for the cheese filling until smooth. Be careful not to overmix.
Pour the cheese mixture over the cooled crust.
Bake at 300°F (150°C) for about 45 minutes, or until the surface is set and lightly golden. Allow to cool.

Raspberry Mousse


1 pound (500 g) raspberries (fresh or frozen)
1 tablespoon lemon juice
1/2 cup (100 g) sugar
4 teaspoons (12 g) gelatin powder + 1/4 cup (60 ml) cold water
1 1/4 cups (300 ml) heavy whipping cream (30% or 36% fat), chilled


In a saucepan, combine the raspberries, lemon juice, and sugar. Heat and boil until the sugar dissolves, then remove from heat. Strain the mixture through a sieve to remove seeds.
In a small bowl, sprinkle the gelatin over cold water and let it sit for 10 minutes to swell. Heat gently until the gelatin is completely dissolved, then let it cool slightly.
Whip the chilled heavy whipping cream until stiff peaks form.
Gradually fold the whipped cream into the raspberry mixture until well combined.
Pour the raspberry mousse over the cooled cheesecake layer and spread it evenly.
Refrigerate the cheesecake with raspberry mousse for several hours or overnight.
Before serving, garnish with additional raspberries, crushed meringues, and mint leaves if desired.


Store the cheesecake with raspberry mousse in the refrigerator. Enjoy your delicious dessert!

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