Raspberry Mirror Cheesecake
Indulge in the elegance of a Raspberry Mirror Cheesecake, a dessert that combines velvety cream cheese filling with a luscious, glossy raspberry mirror glaze. This no-bake cheesecake features a buttery graham cracker crust as a base, offering the perfect balance to the creamy, tangy filling made with cream cheese, sour cream, and a hint of vanilla. Topped with a vibrant raspberry puree, enhanced with a touch of gelatin for that picture-perfect reflective sheen, this cheesecake is both a visual and culinary masterpiece. Ideal for special occasions or as a centerpiece for gatherings, this rich yet refreshing dessert is sure to delight your taste buds and impress your guests. Serve it chilled and garnished with fresh raspberries for the ultimate finish! Keywords: raspberry mirror cheesecake, no-bake dessert, creamy cheesecake, raspberry glaze, elegant dessert recipe.
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Ingredients
- 200 grams Graham crackers (crumbled)
- 100 grams Unsalted butter (melted)
- 500 grams Cream cheese (softened)
- 150 grams Granulated sugar
- 120 grams Sour cream
- 120 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 7 grams Gelatin powder
- 40 milliliters Water (for gelatin)
- 300 grams Fresh raspberries
- 50 grams Powdered sugar (for raspberry puree)
- 5 grams Gelatin powder (for mirror glaze)
- 25 milliliters Water (for mirror glaze gelatin)
- 60 milliliters Cold water (for raspberry puree)
Directions
Step 1
Preheat the oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and allow to cool completely.
Step 3
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, heavy cream, and vanilla extract, and mix until fully combined.
Step 4
Sprinkle 7 grams of gelatin powder over 40 milliliters of water in a small bowl and let it bloom for 5 minutes. Heat it gently in the microwave or over simmering water until fully dissolved and liquid. Allow it to cool slightly.
Step 5
Stir the dissolved gelatin into the cheesecake batter and mix it well. Pour the batter over the cooled crust in the springform pan and smooth the top with a spatula. Refrigerate for at least 4 hours or until fully set.
Step 6
To prepare the raspberry puree, blend the raspberries and powdered sugar in a blender or food processor until smooth. Strain the mixture through a fine sieve to remove seeds, if desired.
Step 7
In a small bowl, bloom 5 grams of gelatin powder with 25 milliliters of water. Heat the gelatin gently until dissolved, then mix it with the raspberry puree. Add 60 milliliters of cold water to thin the mixture slightly.
Step 8
Once the cheesecake is fully set, carefully pour the raspberry mixture over the top, spreading it evenly to form the glossy mirror layer. Refrigerate for another 1 to 2 hours, or until the raspberry layer is firm.
Step 9
Run a knife around the edge of the cheesecake before releasing the springform pan. Slice and serve chilled, garnished with additional fresh raspberries if desired.
Nutrition Facts
| Serving size | 1383 grams (1383.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4807 |
| Total Fat 338.50g | 434% |
| Saturated Fat 201.10g | 1006% |
| Cholesterol 952mg | 317% |
| Sodium 2772mg | 121% |
| Total Carbohydrate 392.70g | 143% |
| Dietary Fiber 4.40g | 16% |
| Total Sugars 275.60g | |
| Protein 60.90g | 122% |
| Vitamin D 0IU | 0% |
| Calcium 742mg | 57% |
| Iron 9mg | 49% |
| Potassium 831mg | 18% |
Source of Calories