NO–BAKE RASPBERRY-

MOJITO CHEESECAKE
for 1 cheesecake d=18 cm and h=6 cm
 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 70 g 100%

• Powdered gelatin 200 Bloom 10 g 14%

• Cold water 60 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL

Ingredients Total weight: ~ 500 g 100%

• Water 220 g 44%

• Sugar (1) 186 g 37%
• Sugar (2) 31 g 6%
• Pectin NH 8g 2%
• Glucose/corn syrup 55 g 11%
• Citric acid powder 0.3 <1%

1. Pour the water into a saucepan, add the glucose syrup and sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH with a whisk.

4. Sprinkle the pectin and sugar mixture into the saucepan with water,
glucose and sugar (1) while stirring and bring everything to a boil.

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 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

NEUTRAL GEL

5. Add citric acid powder and continue cooking the mixture

for around 3 minutes.

6. Strain the gel into a clean container and refrigerate for at least
6 hours.

WHIPPED RASPBERRY JELLY

Ingredients Total weight: ~ 233 g 100%

• Sugar 30 g 13%
• Raspberry puree (1) 55 g 24%
• Gelatin mass 38 g 16%
• Raspberry puree (2) 70 g 30%
• Lemon juice 10 g 4%
• Glucose/corn syrup 30 g 13%

1. Pour the raspberry puree (1) into a saucepan. Add the sugar, lemon
juice and the glucose syrup. Bring the mixture to 80 °C / 176 °F.

2. Once the sugar has dissolved, remove the saucepan from the heat,
add the gelatin mass and mix with a spatula until the gelatin melts.

3. Add the cold raspberry puree (2) and stir with the spatula just
to combine all the ingredients.

4. Pour the mixture into a clean bowl, cover it with plastic wrap
touching the surface and place in the fridge for 4 hours minimum,
although overnight is preferred.

5. Whip the stabilized jelly before assembly.

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 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 42%

• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Butter 82% 110 g 25%
• Whole eggs 40 g 9%

1. Put the flour and icing sugar, both sifted, into the mixer bowl.
Add the sea salt and almond powder. Next, add cold diced butter
and, using a paddle attachment, mix all the ingredients on low
speed until a sandy texture is obtained.

TIP
• Instead of almond powder, you can use any nut powder of your
choice. Alternatively, you can skip this ingredient if you wish –
simply add an extra 30 g of flour to the mixture.

2. When the mixture starts to resemble wet sand and turns yellowish,
add the eggs and mix just until combined so as not to develop the
gluten. The finished dough should be soft, smooth and pliable.

3. Roll the dough out to 2–3 mm thick between two parchment

paper sheets.

4. Remove one parchment paper sheet, transfer the dough to a tray

and bake at 150 °C / 302 °F for 15–20 minutes to obtain an even
and golden brown color. It is best to bake with a fan mode on.
In case you don’t have a fan assisted oven, mind the fact that
the baking time will be longer.

5. Allow the shortbread to cool down completely at room

temperature. It will take approximately 30 minutes.

6. Break the shortbread into pieces and grind it into powder in

a food processor. You can also crush the shortbread by placing it
in a plastic bag and using a rolling pin.

7. Transfer the crumbs into a clean bowl and set aside.

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 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE CRUST WITH COCONUT

Ingredients Total weight: ~ 480 g 100%

• Baked and ground shortbread 350 g 73%

• Shredded coconut (1) 30 g 6%
• Shredded coconut (2) 30 g 6%
• Butter 82% 35 g 7%
• Coconut oil 35 g 7%

1. Put the shredded coconut (1) in a saucepan and start heating it

on medium heat until lightly toasted. Shake the pan occasionally
to distribute the heat evenly. Alternatively, you can toast the
coconut in the oven or in the microwave.

2. Once the coconut turns golden, remove the saucepan from

the heat and transfer the toasted coconut to a clean bowl to stop
the cooking process.

3. Add the shortbread crumbs and the shredded coconut (2).

Stir all the ingredients well with a spatula.

4. Finally, add the room-temperature coconut oil and soft butter.

Mix well with a spatula.

5. Place a cake ring (d=18 cm and h=6 cm) on a tray lined with
a parchment paper or silicone sheet. Place 350 grams of crumbly
mixture into the cake ring and press it to the sides of the ring
to form even borders. Use the rest of the mixture to make
the bottom part of the cheesecake crust.

6. Place the crust in the fridge for 10–15 minutes to stabilize.

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Cheesecake mousse
• Whipped raspberry jelly

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 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MOUSSE

Ingredients Total weight: ~ 525 g 100%

• Cream cheese 65% 185 g 35%

• Sugar 60 g 11%
• Gelatin mass 28 g 5%
• Lemon juice 40 g 8%
• Mint leaves 8g 2%
• Lemon zest 4g 1%
• Whipping cream 35% 200 g 38%

1. Combine the lemon juice, lemon zest, the sugar and the gelatin in
a saucepan. Warm them up to 60–80 °C / 140–176 °F so that the
sugar has dissolved and the gelatin has melted completely.

2. Pour the lemon juice mixture into a measuring cup, add the room-
temperature cream cheese and mint leaves. Blend with a hand
blender for several minutes until the mint leaves break into small
pieces. Transfer the mixture into a clean bowl.

3. Meanwhile, start whipping the cream in a planetary mixer with

a whisk attachment at medium–high speed into soft foam.

4. Incorporate the whipped cream into the cream cheese mixture in

several additions (the temperature of the cream cheese mixture
should be no lower than 30 °C / 86 °F and no higher than 35 °C /
95 °F, otherwise it will set too fast). Add 1/3 of the cream and mix it in
gently, starting from the center and scraping the sides of the bowl
well using a spatula. Then incorporate the rest of the whipped cream.
The finished mousse should be neither liquid nor too thick.

5. Pour the cheesecake mousse into the cheesecake crust and tap
the tray slightly to spread it evenly.

6. Place the cheesecake in the fridge to stabilize for 3–6 hours.

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 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

APPLYING THE WHIPPED RASPBERRY JELLY

Ingredients

• Stabilized raspberry jelly

1. Once the cheesecake mousse has set, put the stabilized jelly into
a mixer bowl and whip it with a whisk attachment at maximum
speed until it increases in volume and turns light and airy.
This should take you around 10–15 minutes.

2. Apply the whipped raspberry jelly to the cheesecake mousse and

spread it with a spatula, creating a wavy surface.

3. Place the cheesecake in the fridge for at least 1 hour to allow the
jelly to stabilize.

UNMOLDING THE CHEESECAKE

Ingredients

• Well-chilled assembled cheesecake

1. Take the assembled cheesecake out of the fridge. Normally, the

cake ring will slide off easily, but if it doesn’t, warm it up with a heat
gun to make the unmolding process easier.

2. Place the unmolded cheesecake in the freezer for 30 minutes.

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 No-Bake Raspberry Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

COATING THE CHEESECAKE

Ingredients

• Neutral gel Sufficient quantity

1. Warm up the neutral gel to 60 °C / 140 °F in a saucepan and dilute

it with 10% of water if necessary. The finished gel should be liquid.

2. Apply a thin layer of the neutral gel on top of the frozen whipped
jelly using a pastry brush or a spray gun fitted with a nozzle which is
not smaller than 1 mm.

DECORATING THE CHEESECAKE

Ingredients

• Raspberries 4 pcs
• Strawberries 2 pcs
• Coated cheesecake

1. Place several whole raspberries on top of the cheesecake.

2. Cut strawberries in half preserving the stem and decorate the

cheesecake with them as well.

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