I’m jazzing up one of my favorite combos: berries and cheesecake. Raspberries are particularly good for baking because their sweet-tart flavor helps bring out other flavors in sweet desserts. I also played with some traditionally savory flavors to further bring out the flavors in the raspberries and cheesecake.
I cooked the raspberries down in a couple of tablespoons of balsamic vinegar. I then pureed them in a blender and strained the sauce since I’m not a fan of raspberry seeds. I folded the raspberry balsamic sauce into my no-bake cheesecake batter and slightly marbled it. Once the cheesecake was set, I topped it with more raspberries, and drizzled the Filippo Berio Raspberry Glaze with Balsamic Vinegar. Both the raspberry and balsamic vinegar flavors are layered throughout this cheesecake, which adds so much dimension and depth of flavor!
There are quite a few ways to make cheesecake. This recipe uses the no-bake method by whipping cream cheese with heavy cream to lighten and aerate it. There’s also a little gelatin to help it set so that you’ll get nice, straight edges when you cut it. I used a springform pan, and a press-in crust to keep things simple.
Raspberry Balsamic Cheesecake
This recipe has been adapted from Tasty
5 ounces cookies or graham crackers
4 tablespoons butter, melted
1 and 1/2 cups raspberries (fresh or frozen ok)
1 tablespoon Filippo Berio Balsamic Vinegar
4 (8-ounce) blocks of cream cheese (32 ounces, in total), very soft
3/4 cup granulated sugar (150g)
2 cups heavy cream
1 tablespoon gelatin powder
Fresh raspberries to top the cheesecake
Filippo Berio Raspberry Glaze with Balsamic Vinegar
Pulverize the cookies or graham crackers in a food processor. Combine with the melted butter, and press into the bottom of an 8 or 9-inch springform pan. Let it set in the refrigerator while preparing the raspberry sauce and cheesecake filling.
Place the raspberries in a small pot and mash. Stir in the balsamic vinegar and let cook until the raspberries break down. Transfer the mashed raspberries to a blender, and puree until smooth. Strain the raspberry sauce through a sieve and discard the raspberry seeds. Set aside.
Whisk the softened cream cheese with the sugar until smooth.
Place the 2 cups of heavy cream into a medium bowl, and sprinkle the gelatin in while whisking with a hand whisk or fork to prevent lumps. Wait five minutes so the gelatin can bloom. Next, microwave the cream for 60 seconds, and stir to completely dissolve the gelatin. The gelatin will want to set, so it’s important to work quickly at this point. Pour the cream into the cream cheese-sugar mixture, and whisk until smooth. Fold in the raspberry sauce.
Remove the springform pan from the refrigerator, and pour the filling in. Let set in the refrigerator for at least four hours.
Once set, remove the cheesecake from the springform pan and top with fresh raspberries and drizzle with raspberry glaze. Enjoy!
Many thanks to Filippo Berio for sponsoring this post.