The raspberry cheesecake is a delicious cold cake without gelatin or isinglass, easy to prepare and irresistible.
A fresh cake perfect for the hottest season, with a cookie base, a delicious mascarpone and cream filling, and an irresistible raspberry topping, perfect as an end-of-meal dessert, for a special day, or for an occasion.
Read how to make the raspberry cheesecake with the easy recipe you can find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Raspberry Cheesecake
- 7 oz cookies (such as digestive)
- 7 tbsp butter
- 9 oz mascarpone
- 1 cup whipping cream
- 2/3 cup powdered sugar
- 10 oz raspberries
- 1/4 cup powdered sugar
- 2 tbsp cornstarch
- 2/3 cup water
- raspberries
- leaves mint
Preparation of the Raspberry Cheesecake
Prepare the base by grinding the cookies with the softened butter cut into pieces in the mixer.
Line a 20 cm (8-inch) springform pan with parchment paper, pour in the prepared cookie mixture, and level it with the back of a spoon, pressing and leveling until you cover the bottom with a compact layer.
Place the pan in the refrigerator for half an hour.In a large bowl, put the mascarpone and powdered sugar and start whipping with the electric mixer, gradually adding the still liquid but very cold cream from the refrigerator.
When you have obtained a thick and homogeneous cream, pour it onto the cookie base, compacting and leveling it, and return the pan to the refrigerator.Prepare the topping.
Put the raspberries in a saucepan with the powdered sugar and let them cook for a few minutes, stirring.
Strain the obtained mixture to remove the seeds.
Dissolve the cornstarch in the water and add it to the raspberry mixture. Stir and let it cool.Pour it over the cream and let your raspberry cheesecake rest in the refrigerator for three hours.
Before serving it, decorate with some raspberries and mint leaves.
Notes
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