Semifreddo red berry cheesecake

recetas con queso fresco

6 people

tiempo receta
145 min


Almond sponge cake

250 g egg whites
130 g egg yolks
200 g sugar
320 g ground almonds
100 g of flour

Raspberry jam

575 g raspberry puree
345 g sugar
10 g apple pectin
70 g lemon juice

Natural Quescrem Mousse

358 g Quescrem Natural cream cheese
350 g 35% fat cream
30 g whole milk
50 g sugar
50 g dextrose
150 g egg white
12 g gelatine sheets 200° Bloom


Mix gently so that the mixture does not go down too much.



Almond sponge cake

Whip the egg whites together with the sugar. When the meringue is ready, add the egg yolks and mix without overworking. Mix the ground almonds and flour. Blend in to the shake
stirring gently so that the mixture does not run down. Squaring plates of 60 x 40 at 900 g. Bake at 220°C.


Raspberry jam

Heat the raspberry puree with half the sugar in a saucepan. When the mixture reaches 40°C add the rest of the sugar mixed with the apple pectin. Continue cooking. Boil the mixture for 4 minutes and add the lemon juice.


Natural Quescrem Mousse

Heat the milk with the sugar. When the sugar is completely dissolved, add the gelatin sheets, previously hydrated. Add Quescrem Natural to the gelatin and mix well. Make a meringue with the egg whites and dextrose. Add the meringue to the previous mixture. Lastly
add the lightly whipped cream. Blend leaving a homogeneous mixture. Use immediately.



Line a ring 3 cm high and 18 cm in diameter with acetate ribbon. Place a disk of almond sponge cake on the bottom. Fill with Quescrem Natural mousse and freeze. Cover the top with raspberry jam. Remove the mold and acetate tape. Garnish with fresh raspberries.

Garnish with fresh berries

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