Cream cheese cake with raspberries: recipe from Guido Maria Kretschmer’s husband Frank

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Cream cheese with raspberries:
Mother cooks best

© Celia Rankin / Blueberry Food Studios

by Frank Mutters

Today the stove stays off! Frank’s fantastic no-bake cake comes out of the refrigerator and is very easy: biscuit base, cream, raspberries – zack, everyone is impressed!

You need:

Served in 45 minutes plus cooling time (at least 5 hours)

8-10 pieces

For the ground

  • 80 g shortbread biscuits
  • 40 g cantuccini
  • 70 g butter
  • ½ teaspoon ground cinnamon
  • salt

For creams and toppings

  • 500 g raspberries
  • 9 sheets of white gelatin
  • 40 grams of sugar
  • 500 g double cream cheese
  • 80 g + some powdered sugar
  • 80 ml freshly squeezed orange juice
  • 200 ml whipped cream

Frank’s insider tip
Prepare the cake the day before and refrigerate it overnight: This allows the flavors to develop better and the pieces are easier to cut.

That’s how it’s done:

  1. Chop the biscuits and cantuccini in a lightning chopper, melt the butter. Mix both with cinnamon and a pinch of salt. Cover the bottom of a springform pan (20 cm Ø) with baking paper. Press the crumbs down to the bottom except for 2 tablespoons, chill for 30 minutes.
  2. Finely puree 250 g raspberries, strain through a sieve. Soak 3 sheets of gelatine in cold water. Warm raspberry pulp (200 g) with sugar, squeeze out the gelatine, dissolve in the warm pulp. Chill for 30 minutes until the pulp begins to gel.
  3. Soak 6 sheets of gelatine in cold water. Beat the cream cheese and 80 g powdered sugar with a hand mixer until creamy. Heat orange juice, squeeze out the gelatine, dissolve in the warm juice. First mix some cream cheese with the juice, then stir quickly into the rest of the cream cheese. Whip the cream until stiff and fold in 2 portions.
  4. Remove 3 tablespoons of the raspberry puree and pour into a disposable piping bag. Pour half of the cream cheese cream into the springform pan. Mix the rest of the cream with the puree very briefly and distribute in the form like a marble. Chill the cake for 4-5 hours.
  5. Remove the cake from the mold and place it on a cake plate without baking paper. Cut off a small corner from the piping bag. Sprinkle the puree in small dots on the cake and the edge of the cake so that it runs down the edge a little.
  6. Cover the cake with the rest of the raspberries and spread the crumbs that were set aside on the edge. Then dust with a little icing sugar, cut into pieces and serve.

This article originally appeared in Guido issue No. 07/2020.

Guido

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