Blue easter cream cheese dessert with raspberry

This Easter dessert is incredibly tasty, creamy, like the most delicate cheesecake. Due to the fact that there are no cottage cheese grains, the dessert turns out to be of a homogeneous consistency. What a perfect cut! And the texture is like real velvet!
cakes_krasnodar
Recipe by:

cakes_krasnodar

Blue Easter cream cheese dessert with raspberry

Ingredients

Cheese mass
cream cheese
550g
19.25oz
2.20cup
36.85tbsp
mascarpone
250g
8.75oz
1cup
16.75tbsp
cream 20%
160ml
5.28fl oz
0.64cup
10.72tbsp
butter
70g
2.45oz
0.28cup
4.69tbsp
egg
1pc
sugar
135g
4.73oz
0.54cup
9tbsp
vanilla extract
9g
0.32oz
0.60tbsp
raspberries
90g
3.15oz
0.36cup
6tbsp
natural food colorant (blue spirulina)
1.5tsp
Berry puree
berries
200g
7oz
0.80cup
13.40tbsp
sugar
30g
1.05oz
2tbsp

Method

The main recipe

All the ingredients must be at room temperature.

  • In a bowl, beat the egg with sugar, add cream, and mix. Put on a low heat and bring to a boil, stirring constantly with a whisk so that the mixture does not burn!
  • As soon as bubbles appear, immediately remove the pan from the heat so that the egg does not boil! Cool the mixture.
  • In a separate bowl, beat the butter, then add the cream cheese, mascarpone and vanilla extract. Beat again until smooth.
  • Add the custard to the cheese mixture, straining through a sieve so that there are no lumps. Beat with a mixer until smooth.
  • Add the raspberries to the mixture and mix gently with a spatula. *If you have it frozen, then don't defrost it!
  • Moisten gauze with water and squeeze well. Gently spread the gauze folded in two layers over the entire Easter dessert mold so that it fits snugly against the walls (the narrow part should be at the bottom)! The more carefully you spread the gauze, the more beautiful the pattern will be.
  • Transfer the cheese dessert mass into the mold slightly protruding beyond the edges (with a slide), as the mass will settle a little in the process.
  • If you want to paint the dessert in layers, then first transfer the white part to the mold, then add the dye (0.5 tsp) to the remaining mass, mix and lay out the next layer. Then add more dye (1 tsp) - mix and lay out the last layer.
  • Put the mold ON a bowl (excess liquid will drain into it), put a load on top and put it in the rfridge for 10-12 hours (better overnight).
  • After a while, carefully disassemble the structure and remove the dessert from the mold! You can store the finished dessert for up to 3 days in the fridge in a closed container so that it does not wind up and dry out.

Berry puree option

If you do not have blue spirulina, then  the dessert can be colored with berry puree.

  • For this, mash the berries with a blender, and drain the juice. Add sugar to the puree, and cook over low heat for 2-3 minutes, and then cool. Strain through a sieve to get rid of the seeds.
  • Enter the berry puree into the cheese mass in whole or in parts, following the sequence described above, each time beating the mass until smooth.