Glazed Raspberry Cheesecake

Today we’re sharing a recipe for this absolutely stunning Glazed Raspberry Cheesecake. With its mirror-like finish and perfect layers, this showstopper is sure to impress your guests. Don’t let its elegant appearance intimidate you – we’ll guide you through each step to achieve these professional results!

Preparation Time

• Prep Time: 30 minutes
• Chill Time: 6 hours or overnight
• Total Time: 6.5 hours
• Servings: 10-12 slices

Equipment Needed

• 9-inch springform pan
• Stand mixer or hand mixer
• Food processor
• Thermometer
• Offset spatula
• Fine-mesh sieve
• Large bowl
• Medium saucepan
• Measuring cups and spoons

Ingredients

For the Crust

• 2 cups graham crackers (about 16 full sheets), finely crushed
• 1/2 cup unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon salt
• 1/2 cup finely chopped nuts (optional, but visible in image texture)

For the Cheesecake Filling

• 24 oz (3 blocks) full-fat cream cheese, softened
• 1 cup granulated sugar
• 2 cups heavy cream
• 2 teaspoons alcohol free vanilla extract
• 3 teaspoons unflavored halal/beef gelatin powder
• 1/4 cup cold water

For the Raspberry Glaze

• 2 cups fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 teaspoons unflavored halal/beef gelatin powder
• 2 tablespoons cold water
• 1 tablespoon lemon juice

For Decoration

• 1 cup fresh raspberries
• Fresh mint leaves
• Powdered sugar for dusting raspberries (optional)

Instructions

Step 1: Prepare the Crust

1. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a food processor, pulse graham crackers until finely ground.
3. In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Mix until it resembles wet sand.
4. Press mixture firmly into the bottom of the prepared pan, creating an even layer.
5. Refrigerate for at least 30 minutes while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a small bowl, sprinkle gelatin over cold water. Let stand for 5 minutes to bloom.
2. In a large bowl or stand mixer, beat cream cheese and sugar until smooth and creamy (about 3 minutes).
3. In a microwave or using a double boiler, gently heat bloomed gelatin until just dissolved (do not boil).
4. With mixer on low, gradually add heavy cream to cream cheese mixture.
5. Add vanilla extract and warm gelatin mixture, beating until well combined.
6. Pour filling over chilled crust, smoothing top with an offset spatula.
7. Refrigerate for at least 4 hours or overnight until completely set.

Step 3: Create the Mirror Glaze

1. In a saucepan, combine raspberries, sugar, and water.
2. Bring to a simmer over medium heat, stirring occasionally.
3. Cook for 5 minutes until raspberries break down.
4. Strain through a fine-mesh sieve, pressing gently to extract juice.
5. Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes.
6. Heat raspberry mixture until just warm (115°F/46°C).
7. Stir in bloomed gelatin and lemon juice until completely dissolved.
8. Let cool to 90°F/32°C before pouring over cheesecake.

Step 4: Assembly and Decoration

1. Once cheesecake is completely set, remove from springform pan.
2. Place on a wire rack over a baking sheet.
3. Pour slightly cooled glaze over the center of the cheesecake.
4. Using an offset spatula, gently guide glaze to edges, allowing it to drip down sides.
5. Refrigerate for 15 minutes until glaze sets.
6. Arrange fresh raspberries on top.
7. Garnish with mint leaves just before serving.

Pro Tips

• All ingredients should be at room temperature for the smoothest filling.
• The key to the mirror-like finish is pouring the glaze at exactly 90°F/32°C.
• For clean slices like in the image, dip your knife in hot water and wipe dry between each cut.
• When pressing the crust, use the bottom of a measuring cup for even compression.
• Let the cheesecake sit at room temperature for 15-20 minutes before serving for the creamiest texture.

Storage

• Keep refrigerated for up to 5 days.
• Can be frozen without decoration for up to 2 months.
• Do not freeze after adding the mirror glaze.

Nutrition Information (per slice, based on 12 servings)

• Calories: 485
• Total Fat: 35g
• Carbohydrates: 42g
• Protein: 6g
• Fiber: 2g
• Sugar: 32g

This recipe recreates the exact cheesecake shown in the image, with its three distinct layers: the golden-brown nutty crust, creamy white filling, and that stunning mirror-like raspberry glaze. The finished product should look exactly like the photograph – a perfect balance of textures and a professional finish that’s sure to wow your guests!

Note: Temperature control is crucial for achieving that perfect mirror finish. Take your time with each step, and make sure your cheesecake is completely set before adding the glaze.