Raspberry Gelee Cheesecake
Raspberry Gelée Cheesecake is a modern, elegant and polished dessert. Raspberry Gelée Cheesecake is a sophisticated showstopper!
The sweet cheesecake is velvety and smooth, offset by the sharp raspberry with a hint of mint. The crust has a touch of cinnamon. It all creates the perfect bite full of luxurious flavor.
Beautiful Cheesecake Baked to Perfection
Be selective about the fruit you purchase since it’s a key ingredient! Open each container of raspberries and select ones that have the fullest and ripest berries. Maybe raspberries aren’t your thing? Try blueberries, blackberries or strawberries.
Shiny Mirror Gelée Layer
For a twist on raspberry cheesecake, try adding rosewater! The fragrant notes compliment the raspberries. Raspberries and roses are in the same growing family of flowering plants. Be careful, only use ½ teaspoon of rosewater in the Gelée.
Below we have shared two options for decorating the raspberry cheesecake. The first is a more fruit forward option and the second is a more minimalist, modern approach. Both decorating options are sophisticated and easy to execute!
A Fruit Forward Decorating Option
Cheesecake can seem intimidating to make, but really, it just takes time, practice and it’s all about the technique. With our step by step guide, it’s easier to tackle.
When baking the actual cheesecake, create a traditional bain marie, to help avoid a soggy crust. Line the outside of the springform pan with several sheets of tin foil and place the cheesecake in a large roasting pan filled 1/4 of the way with water. This approach uses indirect heat to help gently bake the cheesecake with care.
A Minimalist and Modern Decorating Option.
See the notes section for all of our tips!
Cheesecake is also the perfect make ahead dessert! Plan it out a few days ahead of time, too.
Useful special tools preferred: stand mixer, 10-inch springform pan, large roasting pan, spouted glass measuring cup, sieve, small icing spatula and optional chocolate mold. Level: intermediate baker.
Important note: cheesecake is best when made ahead and allowed to chill. Allow 1-3 days to make this recipe depending on your experience level.
Raspberry Gelee Cheesecake
ingredients:
- 2 cups of graham cracker crumbs (boxed crumbs or ground 12 double graham crackers)
- 1/3 cup of granulated sugar
- 2 tsps. cinnamon
- Pinch of table salt
- 8 tablespoons, unsalted butter, melted
- 4 packages of full fat cream cheese, room temperature (leave out the night before)
- 1 cup of granulated sugar
- 3 tbsp. best quality vanilla extract
- Zest of 1 lemon
- 1 cup of full fat sour cream, room temperature
- 4 eggs, room temperature (leave out the night before) and 2 containers of raspberries
- 1 3oz. box of raspberry jello
- 1 cup of boiling of water and 1 cup of cold water
- ½ teaspoon rose water, optional
- 6 containers (6 oz.) of fresh chilled raspberries, divided
- 1 teaspoon of powdered sugar, optional
- 1 sprig of mint
instructions:
How to cook Raspberry Cheesecake
- Day 1, Crust- Adjust oven racks fitting them to the center and lower levels. Preheat the oven to 325 degrees. Mix cereal crumbs, sugar, cinnamon and butter together; press onto bottom of 10-inch springform pan. Bake for 8-10 minutes and cool completely. Once cooled, prepare the springform pan with several layers of tin foil (I use 6-8).
- Day 1, Cheesecake Filling- Preheat oven to 325 degrees. In the stand mixer fitted with a paddle attachment, beat room temperature cream cheese for 3-5 minutes. Add sugar, vanilla, zest and sour cream with mixer until well blended, about 3 minutes. Scrape down the sides of the mixer, mix for an additional 2 minutes. Batter should be smooth and creamy; you should not see any lumps. Add room temperature eggs, 1 at a time, mixing on low speed after each just until blended. Do not over mix at this point. Gently fold in the two containers of raspberries. Pour filling over cooled crust. Place cheesecake on the center of the roasting pan. Fill large roasting pan with about 2-3 inches of warm water and set on the lowest rack in the oven, creating a bain marie (the water will steam up throughout the oven and gently bake the cheesecake). Bake the cheesecake for 55-58 minutes, keeping the oven door closed to avoid cracks. Turn oven off and leave cheesecake in oven with the door cracked (you can use a wooden spoon to keep it open) for 3 hours. Remove from the oven, and place on a cooling rack until completely cool. Run a knife around the edges of the springform pan but do not remove the spring until all layers are complete. Carefully discard the bain marie. Refrigerate overnight in the springform pan to set covered lightly with parchment paper. Keep cheesecake in the springform pan to hold its shape.
- Day 2, Raspberry Gelée Layer and Topping- In a 4 cup sprouted measuring glass container, prepare the jello according to the box directions. If desired, add rose water and whisk. Allow jello to cool for 30-45 minutes stirring periodically, every 10 minutes. Ensure tin foil is secure or add more tin foil. Place the cold cheesecake on a rimmed baking sheet. Slowly and carefully, starting from the center, pour half or slightly more of the jello over the cold cheesecake (chill and save the reamining jello for another use). Keep the cheesecake in the springform pan to hold its shape. Chill for 3-5 hours or overnight, allowing the Gelée layer to set up.
- Day 2 or 3, Assemble and Serve -Using the reserved fresh chilled raspberries, neatly place fruit on top of the Gelée layer. Place cheesecake on the cake pedestal. Carefully release the springform pan. Dust with powdered sugar if desired. To slice, dip a sharp knife in hot water and dry with a clean cloth.
NOTES:
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