Raspberry Cheesecake with Cotton Sponge Cake and Raspberry Jelly Layer. This delectable dessert combines the rich and creamy goodness of cheesecake with the light and airy texture of cotton sponge cake. Each layer is meticulously crafted to create a symphony of flavors and textures that dance on your taste buds. The luscious raspberry jelly adds a burst of fruity sweetness, perfectly complementing the velvety cheesecake. Treat yourself to a heavenly experience with this elegant and irresistible dessert.

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💡Ingredients and Instructions


⭐️Cotton Sponge Cake, pan size 15’’ x 10’’ ( 25 x 40cm)
- 3 egg yolks
- 45ml milk (3 tbsp)
- 45ml oil (3 tbsp)
- 5ml vanilla extract (1 tsp)
- 55g cake flour (7 tbsp)
- a pinch of salt
- 3 egg whites
- 2g cream of tartar (¼ tsp)
- 50g sugar (4 tbsp)
➡️
- Whisk egg yolks with oil, milk, salt, vanilla and cake flour until well combined.
- In another bowl, whisk egg whites with cream of tartar until big air bubbles form, then add sugar gradually while whisking until soft peak form
- Mix ⅓ egg white into egg yolk mixture to loosen the egg yolk mixture, then pour egg yolk bowl to the egg white bowl and use whisker to gently fold until just combined
- Pour mixture into the lined baking tray which is 10’’x15’’ (40cmx25cm), smooth the surface evenly, tap few times to release any air bubbles then bake at preheated oven at 340F(171C) for 20 mins


🍓Raspberry sauce
- 200g raspberries (7oz or 1.5 cups)
- 50g sugar (4 tbsp)
- 2 tsp lemon juice
➡️ Combine all ingredients in a sauce pan, cook at medium heat until just boil, remove from heat, sieve through strainer to get only the raspberry juice

🍓Raspberry Cream Cheese
- 200g cream cheese (7oz), room temp
- 40g sugar (3 tbsp)
- 200ml heavy cream (1 cup)
- 50g raspberry sauce (1/3 cup)
- 6g gelatine sheet
➡️
- Soak gelatine sheets in water for about 10 mins to bloom, then discard the excess water, microwave 15 second to melted
- Mash cream cheese with sugar to combine. Add heavy cream and whisk until well combined
- Add a little cream cheese mixture to the gelatine bowl and mix to combine. Then pour gelatine back into the cream cheese bowl and mix to combine. The cream cheese mixture should thicken but still loose, not solid texture.
- Add raspberry sauce then mix well

🍓Raspberry Jelly
- 75g raspberry sauce (1/3 cup)
- 75ml hot water (1/3 cup)
- 6g gelatine sheet
➡️
- Soak gelatine sheets in water for about 10 mins to bloom, then discard the excess water
- Add bloomed gelatine in hot water and mix to dissolve the gelatine
- Add raspberry sauce in and mix to well combine

🍰Assemble the cake
- Cut the sponge cake into 2 pieces which are 4.5’’x8” (11.5cmx20cm) to fit to the mold
- Place the first sponge cake piece at the bottom of the mold. Brush the sponge cake with raspberry sauce and fill it with half of the cream cheese mixture. Chill it in the freezer for 20 minutes to set. Afterward, pour half of the raspberry jelly onto the mixture, ensuring the surface is smooth and even. Return it to the freezer for an additional 20 minutes to set
- Repeat the process again with second layer, then chill in fridge for 2 hours before cut
- After 2 hours, take the cake out, de-mold, trim the edges, then divide cake into pieces,
- Decorate the top of each piece with raspberry/chocolate or any other fruits as you want

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