Raspberry Ombre Cheesecake Charlotte
An elegant no-bake dessert featuring layers of creamy raspberry cheesecake with a beautiful ombre effect, surrounded by soft ladyfingers for a stunning presentation.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 200 g ladyfinger biscuits
- 100 ml milk
- 500 g cream cheese
- 250 ml heavy cream
- 120 g granulated sugar
- 1 teaspoon vanilla extract
- 10 g gelatin powder
- 60 ml cold water
- 300 g fresh or frozen raspberries
- 80 g granulated sugar
- 1 tablespoon lemon juice
Instructions
- Cook raspberries with sugar and lemon juice until soft, then strain to make a smooth puree and let cool.
- Line a springform pan and dip ladyfingers briefly in milk. Arrange them around the sides and base.
- Bloom gelatin in cold water for 5 minutes, then gently heat until dissolved.
- Beat cream cheese, sugar, and vanilla until smooth, then mix in dissolved gelatin.
- Whip heavy cream to soft peaks and fold into the cream cheese mixture.
- Divide filling into three portions and mix each with different amounts of raspberry puree to create ombre shades.
- Pour darkest layer first, chill briefly, then add medium and light layers, smoothing each.
- Refrigerate for at least 4 hours or until fully set.
- Remove from pan and decorate with fresh raspberries or whipped cream before serving.
Notes
- Chill each layer slightly to keep colors distinct.
- Do not soak ladyfingers too long to avoid sogginess.
- Can substitute agar-agar for gelatin.
- Best made a day ahead for clean layers.
- Store refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
