Receta | Classic Cheesecake

Classic Cheesecake

Número de comensales


Tiempo de elaboración



For the almond cake:

250 g Egg whites
130 g Yolks
200 g Sugar
320 g Ground almonds
100 g Plain flour

For the raspberry marmalade:

575 g Raspberry puree
345 g Sugar
10 g Apple pectin
70 g Lemon juice

For the Regular Quescrem mousse:

358 g Quecrem Regular
35% MG Cream
50 Sugar
50 g Dextrose
150 g Egg white
12 g Gelatin sheets 200º Bloom



For the almond cake:

Whisk the egg whites with the sugar.
When the meringue is ready add the yolks and mix without overworking it.
Mix in the gound almonds and flour.
Mix in the batter, gently stirring in order not to lower mixture.
Place out 900 g. on 60 x 40 sheets.
Bake at 220ºC.


For the raspberry marmalade:

Put the raspberry puree with half the sugar in a saucepan to heat up.
When the mixture reaches 40ºC add the remaining sugar mixed with apple pectin.
Keep cooking.
Boil the mixture for 4 minutes and add the lemon juice.


For the Regular Quescrem mousse:

Heat up the milk with the sugar.
When the sugar is completely dissolved, add the previously hydrated gelatin sheets.
Add Quescrem Regular to the gelatin and mix well.
Make a meringue with the egg whites and dextrose.
Add the meringue to the previous mixture.
Use straight away.

Decorate with natural raspberries.

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