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cheesecake topped with raspberry mousse garnished with raspberry and mint

Polish Raspberry Cheesecake (Sernik z Musem Malinowym)

  • Author: polishhousewife
  • Prep Time: 30 - 40 min
  • Cook Time: 45 - 50 min
  • Total Time: -52385754.266667 minute
  • Yield: 8 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: Polish

Description

A light and airy Polish cheesecake topped with raspberry mousse!


Scale

Ingredients

for crust:

  • 7/8 cup graham cracker crumbs, 14 squares
  • 2 tablespoons butter, melted

for cheesecake:

  • 1 1/8 cups twarog or cottage cheese, room temp
  • 1 1/8 cup mascarpone, room temp
  • zest of 1 small lemon
  • 1 1/2 tablespoons corn starch
  • 3/4 cup sugar
  • 3 eggs
  • 1 egg yolk

for mousse:

  • 12 ounces fresh raspberries, divided
  • 1 1/2 teaspoons gelatin
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons powdered sugar
  • chocolate or white chocolate (optional)
  • mint leaves (optional)

Instructions

Preheat oven to 350

Combine graham cracker crumbs and melted butter, press into an 8-inch pan, round or square

Process twarog or cottage cheese in a food processor until smooth, combine with mascarpone and lemon zest

mix corn starch and sugar until well combined, add to mixture, along with eggs and egg yolk

Bake at 350 for 15 minutes, then reduce heat to 250 and bake for another 30-35 minutes, until there is just a slight wobble in the center

Cool (refrigerate to speed this up if needed

Process 6 ounces of raspberries in blender or food processor until smooth, pour into a sieve or mesh strainer, and use the back of a spoon to push the raspberry puree through, removing the seeds, set aside

Put two tablespoons of water in a small dish, sprinkle with gelatin, let it sit on top of the water for a couple of minutes, then microwave for a few seconds to melt, stir well and allow to cool slightly

Whip cream, when stiff peaks form, add vanilla, gelatin, powdered sugar, and raspberry puree

Reserve your best-looking raspberries from the remaining 6 ounces for garnish, add the rest to the mousse, spread over the top of the cooled cheesecake, top with optional grated chocolate, mint, and berries


Notes

In place of the grated chocolate, you could drizzle a ganache if you like.

If you need a larger quantity, double the recipe in a 9 x 13 pan

Keywords: Polish raspberry cheesecake, Sernik z Musem Malinowym