Cheesecake with Pearly Raspberry Coulis Recipe
Cheesecake with Pearly Raspberry Coulis
Total time: more than 2 hours

Preparation time: 25 minutes
Cooking time: 18 minutes
Chilling time: 2 hours for individual cheesecakes or 12 hours for one large cheesecake

Difficulty: Easy
Chef's Note

Pour the mixture into small glasses to reduce the chilling time (to about 2 hours) and serve the cheesecake with a few fresh berries.

For 4-6 servings

- 10 speculoos or ladyfinger biscuits
- 40 g (8 tsp.) melted butter

Pearly raspberry coulis
- 600 g (1 lb. 5 oz.) frozen raspberry coulis
- 2500 ml water
- 100 g (3 1/2 oz.) tapioca

- 4 leaves of gelatin
- 200 ml (3/4 cup) cream
- 300 g (10 oz.) mascarpone
- 80 g (3 oz.) powdered sugar
- 1 tsp. vanilla extract
  1. Crush the cookies to a powder and blend in the melted butter with your fingertips.
  2. Place the mixture into a buttered loaf or terrine pan, press down well and refrigerate.
  3. Soak the gelatin leaves in a bowl of cold water for 10 minutes.
  4. Bring the coulis and water to a boil. Add the tapioca and cook for 15 minutes over low heat, stirring often.
  5. Gently heat the cream and blend in the drained gelatin.
  6. Whisk the mascarpone with the powdered sugar and vanilla and blend in the cream-gelatin mixture.


  1. Pour one-third of the pearly coulis onto the crust base, then half the mascarpone mixture.
  2. Place another third of the coulis on top and end with the remaining mascarpone mixture.
  3. Chill for 12 hours.
  4. Unmold and serve in slices with the remaining pearly raspberry coulis.
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