For The Whole Family
Raspberry Swirl Cheesecake Squares
(1 vote)
(1 vote)
Raspberry Swirl Cheesecake Squares - Sweet treat!
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 15 min.
Ready in
Ingredients
for
48
- For the Base
- 3.333 cups Chocolate cookie
- ½ cup butter (melted)
- For the Topping
- 3 ½ cups Raspberries (sorted)
- 2 ½ cups cream cheese
- 2 ½ cups Mascarpone
- ⅞ cup Yogurt
- 1 lemon (juice and finely grated zest)
- 1 cup cream
- ⅔ cup sugar
- ⅛ cup raspberry Brandy
- 15 leaves gelatin (soaked in cold water)
Preparation steps
1.
Crumble the chocolate cookies and mix with melted butter.
2.
Spread the cookie mixture on the base of 30cm x 40cm / 12" x 16" baking pan lined with baking parchment and press down firmly. Chill for around 30 minutes.
3.
Puree 1/3 of the raspberries and push through a sieve. Scatter the remaining raspberries on the cookie base.
4.
Beat together the cream cheese, mascarpone, yogurt, lemon juice, lemon zest and sugar until smooth and creamy.
5.
Squeeze the gelatine to remove excess water. Warm the raspberry brandy, dissolve the leaves of gelatine in it and quickly mix into the cream cheese mixture.
6.
Place half the cream cheese mixture in another bowl and stir in the raspberry puree. Return the raspberry cream cheese to the main bowl and mix very lightly to achieve a marbled effect.
7.
Pour onto the cookie base, spread smooth and chill for at least 3 hours until firmly set.
8.
Cut into equal slices and serve.
