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🍽️ Raspberry Cream Cheese Cake with Sponge

515 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Put the cookies into a freezer bag.
  2. 2. Crush the cookies into fine crumbs using a rolling pin.
  3. 3. Mix the crumbs thoroughly with the melted butter.
  4. 4. Press the mixture firmly onto the bottom of the springform pan.
  5. 5. Place the pan in the refrigerator for 30 minutes.
  6. 6. Soak the gelatin in cold water until it becomes soft.
  7. 7. Remove the stems from the raspberries.
  8. 8. Wash the berries briefly and pat them dry.
  9. 9. Puree the raspberries.
  10. 10. Push the mixture through a fine sieve to remove the seeds.
  11. 11. Take about 5 tablespoons of the raspberry puree and set it aside.
  12. 12. Whisk the cream cheese, Creme Fraiche, sugar, lemon juice, and lemon zest in a bowl.
  13. 13. Continue stirring until you have a smooth mixture.
  14. 14. Warm 3 tablespoons of the cream cheese mixture in a small saucepan.
  15. 15. Squeeze the soaked gelatin and dissolve it in the warm mixture.
  16. 16. Stir this gelatin mixture well into the remaining cream cheese and the raspberry puree.
  17. 17. Whip the cream until stiff.
  18. 18. Gently fold the whipped cream into the cream mixture.
  19. 19. Slice the sponge cake horizontally into two equal layers.
  20. 20. Spread the reserved raspberry mixture over the cookie base.
  21. 21. Place half of the sponge cake in the center on top.
  22. 22. Spread about one-third of the cream cheese cream.
  23. 23. Place the second half of the sponge cake on top.
  24. 24. Spread the remaining cream smoothly.
  25. 25. Place the cake in the refrigerator for 2 hours to let it set.
  26. 26. Prepare the jelly according to the package instructions.
  27. 27. Let the jelly cool slightly, but do not let it set completely.
  28. 28. Puree the raspberries and push them through a sieve.
  29. 29. Stir the raspberry mixture into the jelly.
  30. 30. Pour the mixture over the cream.
  31. 31. Decorate the cake with whole raspberries.
  32. 32. Place the cake in the refrigerator for another 2 hours.
  33. 33. Remove the cake ring before serving.
  34. 34. Cut the cake into pieces.

Nutrition per serving