As creamy as trifle, yet firm enough to cut into wedges, our make-ahead cheesecake is a wonderful cake sandwich filled with cream cheese and an assortment of berries.
- Portion size 12 servings
- 1 sponge cake
- 1/4 cup frozen raspberry juice concentrate thawed
- 2 envelopes gelatin
- 1/2 cup milk
- 1 lb cream cheese
- 2/3 cups granulated sugar
- 4 eggs separated
- 2/3 cups whipping cream
- 3 tablespoons raspberry eau de vie
- 3 tablespoons raspberry vanilla
- 4 1/2 cups raspberries
- 1 tablespoon icing sugar
- mint leaves
- rose leaves
- geranium leaves
Cut strips of waxed paper to fit sides and extend 1 inch (2.5 cm) above sides of l0-inch (3 L) springform pan. Cut cake horizontally in half; place top layer, cut side up, in pan. Drizzle cut side of each cake layer with concentrated raspberry juice. Cover sponge cake and set aside.
Filling: In small saucepan, sprinkle gelatin over milk; let stand for 3 minutes to soften. Heat over low heat for about 4 minutes or until gelatin dissolves. Let cool.
Meanwhile, in large bowl, beat cream cheese with half of the sugar until fluffy. Beat in egg yolks; beat in cream, then raspberry eau de vie, then gelatin mixture. In separate bowl beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff glossy peaks form. Stir about one-quarter into cheese mixture; fold in remaining egg whites. Spread thin layer over cake in pan.
Set aside 1/2 cup (125 mL) of the raspberries for garnish. Spoon remaining berries over filling, right to edge of pan. Spoon remaining filling over berries. Cover and refrigerate until filling is set, about 2 hours. Top with remaining cake layer, cut side down. Cover and refrigerate for at least 8 hours or overnight.
Garnish: To serve, remove sides of pan; transfer to serving plate. Dust with icing sugar; garnish with mint leaves and reserved raspberries.