Raspberry Cheesecake | Anna’s sweets
With the arrival of the first warm weather, it is always a good idea to bring to the table, as a snack or at the end of a meal, a fresh and summery dessert, but still tasty and, above all, simple to make and without baking! In this issue I propose my cheesecake garnished with raspberries, which, despite its simplicity, is always a great success.
Ingredients for the base:
(For a 22cm diameter cake tin)
- 300 g dry biscuits
- 150 g melted butter
Ingredients for the cream - 600 g spreadable cheese
- 200 g mascarpone
- 200 g icing sugar
- 300 g cream
- 1 lemon
- 1 vanilla pod
- 12 g gelatine
Procedure:
For the base, blend the biscuits in a blender and then add the melted butter, mix until smooth and spread onto the base of the cake tin. Place in the fridge while preparing the cream. Soak the gelatine in cold water. For the cream, combine the spreadable cheese, mascarpone, vanilla bean seeds, lemon zest and sugar in a bowl and start mixing, preferably with an electric whisk. Pour in 250 g of cream, continuing to whisk until frothy. Squeeze the gelatine out of the water and dissolve it in the remaining cream, add the gelatine to the cream. Pour the cream into the cake tin and place in the freezer for at least a couple of hours. The cheesecake can be garnished in any way, with chocolate, pistachio, caramel or as in my case with a fruit sauce; in my case raspberries, but any other fruit to your liking will do: put raspberries, sugar and lemon juice in a saucepan and cook for a few minutes, whisk and let cool. Turn out the cheesecake and garnish with the sauce and fresh fruit.
Anna Canevese
Anna Canevese is 20 years old from Jesolo. After obtaining a diploma from the IPSEOA “Elena Cornaro”, she attended ALMA, a prestigious International School of cooking, pastry and hospitality, where she learned all the best pastry techniques (patisserie products, mousses, chocolates, ice creams and cakes) and practiced at a renowned pastry shop in Milan. She obtained her diploma of Professional Pastry Chef, with full marks, she returned to Jesolo and today, with her patisserie, she delights guests of the Carlton hotel. Those who want to taste her specialities, beautiful to look at and super tasty to eat, can go to the Carlton hotel restaurant, also open to non-resident guests, where every evening she prepares a buffet with a dozen delicious cakes.
Published by: Editor on 6/12/2022
