Sunday, August 13, 2006

Raspberry Yoghurt Cheesecake


1 thin slice of chocolate sponge cake

Cheese Base:

250 gm. Cream Cheese
60 gm. Sugar
10 gm. corn flour
10 gm. plain flour
2 nos. egg yolk
1/2 no. whole egg
150 gm. Mixed berry Yoghurt (if you have raspberry yoghurt, it's better)

1 1/2 no. Egg white
40 gm. Sugar

Mousse fillings:

1 1/2 Tbsp. Gelatine powder
50 gm. Water
80 gm. Raspberry Jam
40 gm. Water
200 gm. Non Dairy Whip Cream
150 gm. Mixed berry yoghurt


100 gm. Raspberry Jam
20 gm. Sugar
200 gm. Water
2 Tbsp. Gelatine powder
70 gm. Water


(1) Place the thing sponge into a 9" springform tin.
(2) Beat cream cheese, sugar, plain flour and cornflour until smooth.
(3) Add in egg yolk and beaten 1/2 egg.
(4) Add in yoghurt and mix till thoroughly mixed.
(5) Beat egg white with sugar until soft peak and then add into the cream cheese mixture and mix till well mixed.
(6) Pour on top of the prepared chocolate sponge in the springform tin and bake (baine marie) at 160c for about 1 hour.
(7) Remove from oven and leave it to cool.
(8) For mousse: mix gelatine with water and let it bloom. Microwave till melted.
(9) Mix raspberry jam with water. Add in gelatine mixture.
(10) Fold whipped cream and yoghurt into the raspberry jam mixture and pour on top of the baked cream cheese cake. Leave in the fridge and let it set.
(11) For topping: Mix everything together and boil till gelatine and sugar melts. Leave it to cool to room temperature and then pour on top of raspberry mousse. Put in the fridge and refrigerate till set.
(12) Slice and serve chilled.


Anonymous said...

Thanks Yochana for posting this. :)


sharon said...

Yochana, Thank you for typing this recipe out. Thanks.

Anonymous said...

Hi Aunty Lucy,

Pardon me, but how did you make the 1 slice chocolate sponge cake? Can I use your recipe for the traditional sponge cake?


yochana said...

Hi Angeline,

Yes you can but I used optima chocolate sponge. I have it in my blog...try to search for it.


delia said...

Hi Aunty,
Made this cake over the weekend for my father's birthday. It was very delicious. The mousse filling somehow doesn't really stick to the cheese. Can you please enlighten me where I went wrong? Thanks.

yochana said...

Dear Delia,

Make sure your cheese filling is not too cold with all the cold sweat. Pat it dry and lightly roughen the surface before pouring the mousse.


Anonymous said...

hi Aunty,

I'm a lover of chessecake yet new to baking. Upon crossing your blog, the picture you have posted gave me an urge to do this cake!

However,i have a few doubts on doing this cake hope you can enlighten me =)

Firstly, may i know how do you know that the cream cheese mixture is done after baking for an hour? This is because i realise that my new oven's temperature is kind of not accurate. so can you enlighten me how to differentiate so as to ensure the cheese is not over baked.

At the same time, you mention in one of your steps" For mousse: mix gelatine with water and let it bloom. Microwave till melted." May i know is it possible to replace this step by melting the gelatine using the hot water as i do not have a microwave?

Lastly, how long does it require to chill the mouse layer before it is ready to add the last topping layer?

Thank you! =D

yochana said...

Hi anonymous,

Firstly, you set your timer for baking cheesecake and when the time is up, give a little shake on the tin and the cake will wobble to indicate whether it's cooked. If it wobbles badly, then it's not ready yet. A cooked cheesecake in the oven will normally be soft in the center and wobbles sightly. Just switch off the oven and let it sit inside the oven for 30 mins (this will do the end baking for the cheesecake) then open the door ajar to let it cool completely.

If you do not have a microwave oven, double-boil your gelatine mixture which means sitting the bowl of gelatine mixture in a pot of simmering water or you can just stir with some hot oven. I personally prefer to bloom the gelatine first before melting it.

Setting of mousse depends on how cold your fridge is. Just use your finger to test. If it doesn't stick to your finger anymore then it's set. Rough estimate time of chilling: 3 to 4 hours.


M.I.L.U said...

hi aunty,
can i ask you instead of using Non Dairy Whip Cream, can i use UHT Whipping Cream instead?


Aunty Yochana said...


yes you can but you have to becareful when whipping dairy whipping cream, don't overcream it.


M.I.L.U said...

hi aunty,
i've tried doing this raspberry cheesecake but the topping of mine, the colour is more dull and purple, brownish.. But yours is bright red and more appealing. May i know is it because of the raspberry jam that i've used? And if that's so, can i know what brand/kind of jam you've used?


Aunty Yochana said...


Yes it's the quality of the jam. I bought mine from pastry mart. You can add in some red colouring if your's is too dull.


Anonymous said...


I would like to know the sugar you mentioned, is it coarse sugar or fine sugar (Those type of sugar we use for cooking, coffee etc)

I've tried the cheesecake over the weekend, instead of 1 thin slice of chocolate cake, i used digestive biscuit. the base is ok, but when it comes to mousse and the jelly, i failed bcos i think i made a mistake instead of setting the mousse for hours i pour the jelly on top of it within 1 hr, so is this the mistake that i made? So disappointed with the results.
Pls advise.