I absolutely love raspberries. There's a reason that I make raspberry Nutella fudge, raspberry hot chocolate, and love raspberry milkshakes. Don't be surprised if this isn't the first raspberry inspired recipe that gets posted.
If you aren't a fan of mango then this interpretation of cheesecake might be more to your taste than the last recipe I posted. As I mentioned before, this recipe can be used for almost any kind of fruit. If you want blueberry, use blueberries. If you want pineapple, use pineapple. The only tricking part is getting the fruit glaze right. I'll address that in later posts.
Below is a recipe card, click on it to enlarge it, save it, or print it.
Make sure to fully read through this recipe so that you know what all of the steps are before you make it. Below are a few tips and things to remember when you make it.
- You can make the glaze ahead of time. You can freeze the glaze and the filling and then thaw it when you're ready to make it. The rest of the recipe (crust, whipped cream, and ganache) need to be made at the appropriate part of the preparation.
- Don't refrigerate the ganache, thawing it or melting it again is a pain and it never turns out as well.
- Make sure that the cheesecake is set before you add the ganache, otherwise the ganache can collapse a wobbly cheesecake.
- Make sure the ganache is set before you add the glaze.
- If you want to top the whipped cream with fruit, set the fruit aside ahead of time.
- If you want to make your whipped cream ahead of time you should just buy pre-made whipped cream. It doesn't taste as good, but it's less stressful to make.
- Personally, I prefer fresh raspberries over frozen, they look better on top of the whipped cream.
- You can strain out the raspberry seeds if you want a true glaze. The way I make it the glaze is more of a jam than a glaze. Liquefy the raspberries and then run it through a strainer before adding the sugar and cornstarch.