1 ½teaspoongelatine powder(5 g), or amount to set 1 cup (250 ml) liquid
2tablespooncorn starch(16 g)
¼cupgranulated sugar(50 g)
2 ⅓cupfresh raspberry(290 g)
16ozfull fat cream cheese(450 g), room temperature
¾cuppowdered sugar(90 g), sifted
⅔cupwhipping cream, min 35% fat(160 ml), chilled
some fresh raspberry, for topping
some powdered sugar, to dust on top
Place digestive biscuits in a sealed bag and smash them into fine crumbs using a rolling pin. Pour into a bowl together with melted butter and mix well.
Pour mixture into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon. Place in the freezer meanwhile you proceed with the rest.
Combine both gelatine powder and lemon juice in a bowl and leave for 5 minutes for the gelatine to bloom.
Now add bloomed gelatine into a pan, together with the rest of the ingredients and cook them on medium heat until you get a thick mixture (refer to video above for the texture). Press the raspberries as you go to help break them.
Sift the mixture into a jar and leave it to cool to room temperature before using. You will get around ½ cup of coulis.
Add cream cheese into a bowl and whisk until fluffy, using a handheld whisk. Now add in powdered sugar and vanilla extract, mix until everything is well combined.
While whisking, slowly pour in cooled coulis bit by bit. Once you've mixed everything good, set it aside.
In another bowl, whisk the whipping cream until soft peaks. Then add it into the cream cheese mixture and gently fold everything together using a spatula.
Pour filling into prepared pan. Give it some wiggles to help the filling settle in. Smooth out the top using an offset spatula. Chill in the coldest part of your fridge for min 8 hours or until it fully sets.
How To Transfer To A Serving Plate
It's easy since this cake is small. Run a knife all around the cheesecake and remove the springform pan. Insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the pan's base. Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula underneath. Do the same in the opposite direction.
Carefully yet confidently lift the cheesecake with both spatulas and immediately place it on a serving plate. Gently remove spatulas out.
How To Serve
Decorate the cheesecake with some raspberries and dust lightly with some powdered sugar. Slice and serve.
Place remaining cheesecake back in the fridge. I strongly recommend you to keep the cheesecake as much as you can in the fridge since although it has gelatine, it's in small amount.
If you want to have it outside the fridge longer or your place is hot or your fridge is not that cold, then I'd suggest you putting it in the freezer for 1 hour before removing it from the pan and serving. I did it due to nature of filming and taking photos, since we needed it to be outside the fridge for a longer time. After we were done, I just keep in in the fridge.
Gelatin Powder, Gelatin Sheets Or Agar-agar?
Please refer to my post above on the amount to use.
The same like oven, every fridge is not the same. You have different strengths to choose from, to keep your fridge cold.
Having that in mind, if your fridge is not that cold then you might need to chill the cheesecake for more than 8 hours.
You can also just place it in the freezer for 1 hour to speed things up, if you see it's still not set after 8 hours. No problem.