Layered Berry Cheesecake Recipe
What is chocolate in comparison to this Layered Berry Cheesecake recipe, when it comes to enhancing your mood? It is a great Dessert. An assortment of fabulous flavors, the Layered Berry Cheesecake recipe is one of those Canadian dishes you simply shouldn't miss. It is always prepared with Milk Product as the key ingredient. Once you try preparing this Layered Berry Cheesecake, I am sure you will be making it again!.
Ingredients
1 sponge cake 1
1/4 cup frozen concentrated raspberry juice 50 mL
FILLING:
1/2 cup milk 125 mL
2/3 cup granulated sugar 150 mL
4 egg yolks 4
2 pkg unflavored gelatin 2
1/3 cup cold water 75 mL
1 lb cream cheese (at room temperature) 500 g
3 tbsp raspberry eau de vie (framboise) or 1 tsp (5 mL) vanilla 50 mL
1 cup whipping cream 250 mL
1-1/2 cups raspberries 375 mL
Directions
Cut strips of waxed paper to fit sides and extend 1 inch (2.5 cm) above sides of 10-inch (3 L) spring form pan.
Cut cake horizontally in half; place top layer, cut side up, in pan.
Drizzle cut side of each cake layer with concentrated raspberry juice.
Cover cake and set aside.
Filling: In saucepan, heat milk and 1/3 cup (75 mL) of the sugar over medium-low heat until bubbles form around edges of pan.
Beat egg yolks; whisk one-quarter of the hot milk into yolks.
Return to pan and cook, stirring constantly, for about 3 minutes or until thickened.
In small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften.
Heat over low heat until gelatin dissolves; stir into custard.
Place plastic wrap directly on surface and let cool.
In large bowl, beat cream cheese with remaining sugar until fluffy.
Beat in custard and raspberry eau de vie until smooth.
In separate bowl, whip cream; whisk one-quarter into cream cheese mixture; fold in remaining whipped cream.
Spread half of the filling over cake in pan.
Set aside 1/2 cup (125 mL) of the raspberries for garnish.
Spoon remaining berries over filling right to edge of pan.
Spoon remaining filling over berries.
Top with remaining cake layer, cut side down.
Cover and refrigerate for at least 8 hours or overnight.
Remove side of pan; transfer cheesecake to serving plate.
Dust with 1 tbsp (15 mL) icing sugar; garnish with mint leaves and reserved raspberries
Cut cake horizontally in half; place top layer, cut side up, in pan.
Drizzle cut side of each cake layer with concentrated raspberry juice.
Cover cake and set aside.
Filling: In saucepan, heat milk and 1/3 cup (75 mL) of the sugar over medium-low heat until bubbles form around edges of pan.
Beat egg yolks; whisk one-quarter of the hot milk into yolks.
Return to pan and cook, stirring constantly, for about 3 minutes or until thickened.
In small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften.
Heat over low heat until gelatin dissolves; stir into custard.
Place plastic wrap directly on surface and let cool.
In large bowl, beat cream cheese with remaining sugar until fluffy.
Beat in custard and raspberry eau de vie until smooth.
In separate bowl, whip cream; whisk one-quarter into cream cheese mixture; fold in remaining whipped cream.
Spread half of the filling over cake in pan.
Set aside 1/2 cup (125 mL) of the raspberries for garnish.
Spoon remaining berries over filling right to edge of pan.
Spoon remaining filling over berries.
Top with remaining cake layer, cut side down.
Cover and refrigerate for at least 8 hours or overnight.
Remove side of pan; transfer cheesecake to serving plate.
Dust with 1 tbsp (15 mL) icing sugar; garnish with mint leaves and reserved raspberries
