Ingredients

Shortcrust base
cookies
1.50 cup
350 g
12.25 oz
11.55 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
milk
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
freeze-dried raspberries
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
Cheese mass
eggs
2 pc
cream cheese
2.50 cup
600 g
21 oz
19.80 fl oz
powdered sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
vanilla
to taste
starch
2 tbsp
30 g
1.05 oz
0.99 fl oz
heavy cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
Topping
peanut butter
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
raspberry puree
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
starch
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
Raspberry mousse
raspberry puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
white chocolate
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
heavy cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatin 200 bloom
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

The diameter of the cheesecake is 18cm, the height is 6cm. The weight without decor is 1.8kg.
Bake the cheesecake at 248F on top/bottom mode without convection for about 2 hours (+-10/15 min).

Shortcrust base

Melt the butter, and combine all the ingredients. Make the base (the bottom and the sides).

Cheese mass

All the ingredients should be at room temperature!

  1. Dissolve the starch in some water. Bring the raspberry puree to a boil, add the diluted starch in a thin stream, and boil until thick, stirring constantly. Cool down.
  2. Prepare the cheese portion. Mix the powdered sugar  with starch. Put the cheese in the mixer bowl, add the mixture of powdered sugar and starch, and mix at low speed with the paddle attachment until it is completely combined. Stop the mixer and use a spatula to collect the powder from the bottom, helping the mixer. Once the cheese and powder are well mixed, add the eggs one at a time. Poured in the first egg and mixed well, then the second. Finally, add the cream and mix everything well again. It's important not to whip!
  3. Now we divide the mass into 2 equal parts. In one part we mix the prepared raspberry puree (if you want a more saturated color, then use a drop of red dye). In the second part, stir in the peanut butter.
  4. On the bottom of the prepared base, spread the raspberry cheesecake and carefully level it.
  5. Spread the peanut cheesecake evenly on top using a pastry bag. Also gently level it.
  6. Bake until tender.
  7. After the cheesecake is ready, turn off the oven and let it cool with the door closed for about 20 minutes, then open the door and let it think for another 10 minutes, after which you can take it out on the table and let it cool completely.
  8. Cover it with foil or foil in contact and put to full maturation in the fridge for at least 8-12 hours.

Raspberry mousse

  1. To prepare the mousse, soak the gelatin, and set aside.
  2. Mix raspberry puree and sugar in a saucepan, and bring it to a boil.
  3. Dissolve white chocolate in hot puree, if necessary, mash with a blender.
  4. Next, dissolve the soaked gelatin in this warm mass.
  5. Half beat the cream until thick sour cream.
  6. Combine the berry and chocolate portion with the cream.

After complete assembly, let the cheesecake harden in the fridge for about 2-4 hours, and decorate it at your discretion.