Best raspberry mousse cheesecake

Best raspberry mousse cheesecake


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About this recipe: This cheesecake is incredibly rich and creamy. It's made by filling a digestive base with cream cheese, raspberry jam and whipped cream. Feel free to use any of flavour jam you prefer.


Makes: 1 (23cm) round cheesecake

  • 450g cream cheese, softened
  • 100g caster sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 350g raspberry jam
  • 225ml double cream, whipped
  • 1 (23cm) digestive biscuit base

Prep:15min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr35min 

  1. Preheat oven to 170 C / Gas 3.
  2. In a large bowl combine cream cheese, sugar, eggs and vanilla. Beat until light and fluffy.
  3. Pour batter into digestive biscuit base. Bake in the preheated oven for 25 minutes. Allow to cool completely.
  4. For the topping: In a medium bowl, fold the raspberry jam into the whipped cream. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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