michel roux

We turned to Michel Roux for the ultimate raspberry cheesecake recipe, and he didn&#8217;t disappoint: a delicious biscuit base, creamy mascarpone filling and a  layer of raspberry jelly to top it off. Check out our lower-sugar cheesecake, Negroni cheesecake, gin and tonic showstopper plus lots more cheesecake recipes.

Raspberry cheesecakes

digestive biscuits

unsalted butter, melted

mascarpone

cream cheese

caster sugar

vanilla pod, split

lemon juice

whipping cream

raspberry sorbet to serve

For the raspberry jelly

1½ gelatine leaves

raspberries

For the candied pistachios

unsalted pistachios

You’ll also need…

Whizz the biscuits in a food processor. With the motor running, add the butter and whizz until combined (or bash the biscuits in a plastic bag, put in a bowl and mix in the melted butter). Roll out between 2 sheets of non-stick baking paper to 3-4mm thick. Lift onto a baking sheet, still between the paper, and chill for 30 minutes.

Remove the top sheet of paper and press the dessert rings into the biscuit mixture to make 4 bases (discard – or eat – the off-cuts). Chill the bases in their rings on the baking sheet.

Put the gelatine in a small bowl of cold water. Put the mascarpone, cream cheese, sugar, vanilla and lemon juice in a mixing bowl and beat with a balloon whisk until smooth.

Warm the whipping cream in a small pan over a low heat – don’t let it get too hot. Squeeze the water from the gelatine, then stir it into the cream until dissolved. Take the pan off the heat, mix a spoonful of the mascarpone mixture into the gelatine mixture, then pour it into the rest of the mascarpone mixture in the bowl and whisk until smooth. Evenly fill the dessert rings with the mixture, then chill for 2 hours or until set to the touch.

Meanwhile, make the jelly. Soak the gelatine in a small bowl of cold water.

Mix the raspberries with the sugar in a heatproof bowl set over a pan of barely simmering water until the berries have broken down. Use a wooden spoon to push the berry mixture through a fine sieve into a measuring jug; you should have 110-125ml juice (discard the pulp).

Warm a third of the juice in a pan, then remove from the heat. Squeeze the water from the gelatine and stir into the warm juice until melted. Mix this into the juice in the jug, then pour evenly over the cheesecakes and leave to set in the fridge for 2 hours or overnight.

For the pistachios, warm 40ml water in a small pan, then add the sugar and simmer until the syrup thickens and caramelises. Stir in the nuts to coat. Cool on non-stick baking paper, then roughly chop.

When ready to serve, run a warm knife around the inside of the dessert rings, unmould the cheesecakes onto plates, sprinkle with the nuts and put a scoop of raspberry sorbet on the side.

This homemade filo pastry recipe takes only 5 steps to make. Celebrity chef Michel Roux shows you how to easy it is to make filo pastry from scratch. 

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Raspberry cheesecakes

Michel Roux’s filo pastry

Top 2 michel roux recipes from across the web

The most viewed michel roux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry cheesecakes

Michel Roux&#8217;s filo pastry

The most viewed michel roux recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Michel Roux’s filo pastry