This berry layered cheesecake skips the crust and layers juicy raspberries and a creamy no-bake filling between mushy sponge cake for a light-weight, elegant dessert.
Made with layers of selfmade sponge cake, whipped cheesecake filling, and candy berries, this berry layered cheesecake is a lovely approach to have fun any season. It’s chilled, simple to slice, and completely balanced—creamy however gentle.
It’s related in taste to no-bake berry cheesecake and even shares a sponge base like these cheesecake parfaits—however this full-size model makes a sublime centerpiece for any summer season gathering.
Why I Love This Recipe
- A real dessert showstopper: With layers of recent berries, whipped cheesecake filling, and mushy sponge cake, it’s gentle, stunning, and excellent for gatherings.
- Rustic Italian twist: Skipping the standard crust and utilizing a variation of my selfmade sponge cake offers it an old school, bakery-style really feel that units it aside from conventional cheesecakes.
Ingredient Notes
- Cake flour: Offers the sponge its mushy, delicate texture. Pastry flour additionally works properly, however keep away from utilizing all-purpose flour, which might make the cake too dense.
- Eggs: Separated and whipped to assist the batter keep gentle and ethereal. Mixed with baking powder, they offer the sponge its mushy rise and texture.
- Cream cheese: Use full-fat, brick-style cream cheese for the smoothest filling. Let it soften at room temperature earlier than mixing.
- Heavy cream: Guarantee it’s chilly and has a minimum of 30% fats so it whips up into stiff peaks and holds its form.
- Powdered sugar: Used within the filling for a smoother texture—don’t substitute with granulated sugar right here.
- Unflavored gelatin: Helps set the filling with out baking. You should definitely totally dissolve it in heat milk, however don’t let it boil.
- Contemporary raspberries: Vivid, juicy, and excellent for layering. You can too use strawberries, blackberries, blueberries, or a mixture of berries.
- Easy syrup: Simply sugar and water, brushed onto the sponge layers to maintain the cake moist and flavorful.
The best way to Make Summer time Berry Layered Cheesecake
First, begin by making the sponge cake. Let the eggs come to room temperature, then take your time whipping the yolks—they need to be pale, thick, and ethereal earlier than folding within the whipped egg whites and sifted dry elements.
Bake in a springform pan and let the cake cool utterly earlier than slicing.
Subsequent, make the straightforward syrup. Gently simmer the sugar and water in a small saucepan till the sugar dissolves and the combination thickens only a bit. Set it apart to chill.
In a medium bowl, beat the cream cheese with powdered sugar and vanilla till clean and creamy. In a separate bowl, whip the chilly cream till stiff peaks type.
Heat the milk in a small saucepan, sprinkle the gelatin over prime, and stir simply till dissolved—don’t let it boil. Stir in a spoonful of the cream cheese combination to assist it mix, then gently fold all the pieces collectively till gentle and fluffy.
To complete, slice the cooled sponge cake in half. Brush the underside layer with syrup, unfold on half the filling.
High with berries. Add the remainder of the filling, place the second layer on prime, and drizzle with the remaining syrup. Cowl and refrigerate.
Simply earlier than serving, mud with powdered sugar and enhance with the remaining berries. Just a few recent mint leaves make a stunning crowning glory.
recipe suggestions
- Whip the yolks lengthy sufficient. The sponge cake will get its construction from air, not butter—so be sure you whip the yolks for the total 18–20 minutes till thick and pale.
- Deal with the egg whites gently. Fold them in fastidiously to maintain the batter gentle and ethereal—no vigorous stirring!
- Use chilly cream and softened cream cheese. Chilly cream whips higher, whereas softened cream cheese blends easily with out lumps.
- Don’t overheat the gelatin. Simply heat it sufficient to dissolve—boiling can wreck its setting energy.
- Chill in a single day. Give the cake time to completely set so it slices cleanly and holds its layers.
- For a clear presentation: Simply earlier than serving, place the recent berries in a neat pile within the middle of the cake. It retains the perimeters clear and makes for a lovely, easy end.
Extra Berry Recipes
Mild, creamy, and fantastically layered, this berry cheesecake is the right steadiness of candy and tangy in each chew. Whether or not served for a special day or a easy deal with, it’s a dessert that at all times seems to be nearly as good because it tastes. Take pleasure in!
FOR THE SPONGE CAKE
- 2 giant eggs (room temperature) separated
- 1 giant egg yolk
- 1 cup granulated sugar
- ½ cup milk (2% or complete milk)
- ½ cup oil (vegetable, gentle olive oil or melted butter)
- 1 teaspoon vanilla extract
- 2 cups cake/pastry flour
- 1½ teaspoon baking powder
- 1 pinch salt
FOR THE CHEESECAKE FILLING
- 14½ ounces cream cheese (full fats) room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1½ cups cream (complete, heavy or whipping cream with a minimum of 30% fats content material)
- 1 tablespoon powdered gelatine
- 2 tablespoons milk (2% or complete milk)
- 1½ cups recent raspberries (or berries of alternative)
SIMPLE SYRUP
- ¼ cup granulated sugar
- ½ cup water
EXTRAS
FOR THE SPONGE CAKE
-
Pre-heat the oven to 350F/180C. Grease and flour or spray one or two 8 inch / 20cm cake pan, springform pans in case you have them.
-
On medium pace beat the eggs, yolk and sugar for roughly 2 minutes, add the milk, oil and vanilla, beat once more for 1 minute. Add the flour, baking powder and salt, beat for two minutes.
-
Pour the batter into the ready pans, bake for roughly 20 – 25 minutes (verify with toothpick to verify they’re executed, when 2 or 3 crumbs are caught to the toothpick they’re executed). Let cool for about quarter-hour earlier than eradicating from the pans and funky utterly earlier than filling.
FOR THE CREAM CHEESE FILLING
-
In a medium bowl beat collectively the cream cheese, powdered sugar and vanilla till creamy. Put aside.
-
In a big bowl beat the chilly cream till stiff peaks seem, put aside.
-
In a small pot add the milk and sprinkle the gelatine on prime, let stand one minute, then place the pot on low warmth and warmth simply till the gelatine has dissolved, stirring always, don’t boil, then instantly take away from warmth. Add a heaping tablespoon of the cream cheese combination to the gelatine combination and stir gently to mix. Fold the gelatine into the remaining cream cheese combination, then gently fold it into the whipped cream, till mixed properly.
PUTTING THE CAKE TOGETHER
-
Slice the utterly cooled cake horizontally in half.
-
Place one layer reduce aspect up on a clear plate and drizzle with ¼-½ of the straightforward syrup. Unfold with half the cheese cake filling and unfold 1 cup of the raspberries on prime even to the perimeters. High with the remaining cheesecake filling and place the second layer on prime, reduce aspect down. Drizzle with extra of the straightforward syrup. Cowl and refrigerate for 8 hours.
-
Take away the cake from the fridge, mud with powdered sugar and prime with the remaining raspberries and mint leaves if desired. Take pleasure in!
In the event you use one pan then the cake will in all probability take longer to bake, roughly 15-20 minutes longer.
The best way to retailer the Layered cheesecake?
Cowl and refrigerate any leftovers for as much as 3 days. This cake doesn’t freeze properly—the filling and recent berries gained’t maintain up as soon as thawed.
Energy: 629kcal | Carbohydrates: 59g | Protein: 9g | Fats: 41g | Saturated Fats: 18g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 15g | Trans Fats: 0.05g | Ldl cholesterol: 139mg | Sodium: 167mg | Potassium: 241mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1186IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 1mg | Phosphorus: 177mg
recipe FAQs
It’s greatest to stay with plain, full-fat cream cheese. Flavored variations usually comprise additional moisture or stabilizers that may have an effect on the feel of the filling.
You can also make a fast substitute utilizing all-purpose flour and cornstarch: For each 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch. Sift properly earlier than utilizing.
No—frozen berries launch an excessive amount of moisture as they thaw and can make the filling watery. Contemporary berries are greatest for each texture and look.
Sure, a small quantity of gelatin helps the no-bake filling set correctly. With out it, the cheesecake layer might not maintain its form.
Cowl and refrigerate any leftovers for as much as 3 days. This cake doesn’t freeze properly—the filling and recent berries gained’t maintain up as soon as thawed.
Associated
It’s All About Pasta
Superb pasta recipes to make your mouth water!
Genuine Italian Desserts
75 Conventional Desserts Made Simple
