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Raspberry Cheese Cake



  • Biscuit crumbs: 7 no.
  • Cream cheese: 450 gms
  • Fresh raspberries: 1½ kg
  • Cinnamon powder: ¼ tsp
  • Butter: 4 tbsp.
  • Whipped cream : ½ cup
  • Confectionery sugar: ¾ cup
  • Vanilla essence Few drops
  • Unflavored gelatin: 1 sheet
  • Brown sugar:2 tbsp.


For Crust

  • Grind biscuits, add butter, brown sugar and mix it well.
  • Take an 8 inch pan and layer this mixture evenly on to the bottom and sides of the pan. Rest it for ½ an hour and then bake for 5 min, till crusty.

For Topping

  • Take half of the raspberries in a pan with ¼ cup sugar and 2 tbsp water and cook till raspberries are quite soft.
  • Remove from heat and blend it to form a puree, again put it over slow flame, by the time add water to the gelatin sheet and let it rest for a few min. Later add gelatin to the raspberry puree until dissolved. Remove it

For Cheesecake

  • In a stand mixer, beat the cream cheese and sugar on medium-low speed with the paddle attachment until smooth. Add the vanilla extract. Add the raspberry topping, except the 3/4 cup you have reserved for the top layer.
  • In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the raspberry cheesecake batter just until it is all combined.
  • Pour this mixture into the crust pan and topped with topping and set it in refrigerator for 3-4 hrs or until set.
  • Remove it from pan and serve it with some topped fresh raspberries.
  • Also use little desiccated coconut for the flavor.

Chef Ashish Rai
Head Culinary
Barbeque Nation Hospitality Ltd.

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