No-Bake Raspberry-Mojito Cheesecake

NO-BAKE RASPBERRY-MOJITO
CHEESECAKE
Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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NO-BAKE RASPBERRY-MOJITO CHEESECAKE
GELATINE MASS
Ingredients Total weight: ~ 67 g 100%
Powdered gelatine 200 Bloom 9.5 g 14%

Cold water 57 g 86%
1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with the whisk.
2 Put the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.
3 Then take the mass out of the fridge and melt it. If there is foam, remove it with a sieve.
4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors for more
convenient weighing and work.
TIP
The ratio of gelatine and water is always 1:6. One part of gelatine and 6 parts of water. Sometimes you may find the
ratio 1:5 in the recipes.
If you use the gelatine leaves, take the same amount of them as the gelatine in grams and soak them in cold water. The
gelatine leaves will absorb the right amount of water they need. Then squeeze them out and use as it is said. You may
make the gelatine mass in advance and store it in the fridge for 2 days.
NEUTRAL GLAZE (NAPPAGE)
Water 220 g 44%

Sugar (A) 186 g 37%
Sugar (B) 31 g 6%
Pectin NH 8g 2%
Glucose syrup 55 g 11%
Citric acid 0.3 <1%
1 Pour the water, glucose syrup and sugar A into a saucepan.
2 Warm the mixture to 30 °C / 86 °F.
3 Mix the sugar B with pectin NH.
4 Add the pectin-sugar mixture to the water, glucose and sugar.
5 Bring everything to a boil.
6 Add the citric acid.
7 Boil for 3 minutes.
8 Transfer into a clean container and let it set in the fridge completely.
WHIPPED RASPBERRY JELLY
Sugar 30 g 13%
Raspberry puree (1) 55 g 24%
Gelatine mass 38 g 16%
Raspberry puree (2) 70 g 30%
Lemon juice 10 g 4%
Glucose syrup 30 g 13%
1 Put the raspberry puree (1) into the saucepan. Add the sugar and the lemon juice for brighter
color and balanced acidity. Next, add the glucose syrup to stabilize the foaming, to make the
raspberry taste more pronounced and to prevent the jelly from drying.
2 Bring the mixture to 80 °C / 176 °F. Once the sugar dissolves remove the saucepan from heat,
add the gelatine mass and melt it in the hot liquids using a spatula.
3 Add the cold raspberry puree (2) and stir with the spatula just to combine all the ingredients. It is
important to divide the puree into two parts to preserve the fresh raspberry taste. One part is
warmed with the sugars to dissolve them, the other part is kept cold to preserve the color and the
taste of the fresh raspberry puree.
4 Pour the mixture in a clean mixing bowl, cover it with plastic wrap touching the surface and put in
the fridge for 4 hours minimum, better - overnight.
5 Whip the stabilized jelly before assembling.
SHORTBREAD
All-purpose flour 200 g 42%

Icing sugar 80 g 17%
Almond powder 30 g 6%
Sea salt 2g <1%
Butter 82% 110 g 25%
Whole eggs 40 g 9%
1 Put flour and icing sugar, both are sifted, into the mixer bowl. Add the sea salt and almond
powder. Next, add cold diced butter and using a paddle attachment process all the ingredients at
low speed until the sandy texture appears.
TIP
You can use any nut powder of your choice or you can just skip this ingredient if you don’t need any nuts in the recipe.
2 When the texture resembles wet sand and the color turns yellowish, add eggs and mix just until
combined not to develop the gluten. The ready dough is soft, smooth and pliable.
3 Roll the dough to 2-3 mm thickness between two parchment paper sheets or between the
silicone mats. 4
SHORTBREAD
4 Remove one parchment paper sheet, transfer the dough on a tray and bake at 150 °C / 302 °F for
15-20 minutes to obtain even and golden brown color. Preferably bake the shortbread with a fan.
But if you don’t have a fan assisted oven, then the baking time will be longer.
5 Cool the shortbread completely at room temperature. It will take approximately 30 minutes.
6 Break the cooled down shortbread into pieces and grind into powder in a food processor.
7 Transfer into a clean mixing bowl and it is ready to be used in the cheesecake base preparation.
CHEESECAKE BASE WITH COCONUT
Baked and ground shortbread 350 g 73%

Shredded coconut 60 g 13%
Butter 82% 35 g 7%
Coconut oil 35 g 7%
1 Put the half of shredded coconut in the saucepan and start heating it at medium heat to create a
nice color contrast and give the biscuity flavor to the future cheesecake base. Shake the pan
occasionally to distribute the heat evenly. You can do this in the oven or in a microwave as well.
2 When the coconut turns golden, remove the saucepan from heat and transfer toasted coconut in
a clean mixing bowl immediately to stop the cooking process.
3 Add the shortbread crumbs and the rest white part of shredded coconut into the mixing bowl
with toasted shredded coconut. Stir well all the ingredients.
4 Add the last ingredients – room temperature coconut oil and soft butter. Mix them well with a
spatula.
5 Put 350 grams of this mixture into a cake ring and press it to the sides of the ring to form even
borders. The rest is used to make the bottom part of the base.
6 Put the base in the fridge or freezer for 10-15 minutes.
ASSEMBLING
Ingredients
Cheesecake mousse
Whipped raspberry jelly
CHEESECAKE MOUSSE
Cream cheese 185 g 35%

Sugar 60 g 11%
Gelatine mass 28 g 5%
Lemon juice 40 g 8%
Mint leaves 8g 2%
Lemon zest 4g 1%
Whipping cream 35% 200 g 38%
1 Combine the lemon juice, lemon zest, the sugar and the gelatine. Warm them up in a microwave
or on the stove to 60-80 °C / 140-176 °F until the sugar dissolves and the gelatine melts
completely.
2 Then pour this mixture in a jug and add the room temperature cream cheese. Next, add the mint
leaves to give a nice freshness to the cheesecake and to create a nice color contrast.
3 Blend with a hand blender for several minutes until the mint leaves break into small pieces.
Transfer the blended mixture into a clean mixing bowl.
4 Meanwhile, start whipping the cream in a planetary mixer with a whisk attachment at
medium-high speed to a soft foam stage. The temperature of this mixture should remain no
lower than 30 °C / 86 °F and no higher than 35 °C / 95 °F, otherwise the mixture will set too fast.
5 Incorporate the whipped cream into the cream cheese mixture in several additions. Add 1/3 of
the cream and mix it gently, starting from the centre and scraping the sides well. Do the same
with the rest of whipped cream. The ready texture is neither liquid nor too thick.
6 Pour the cheesecake mousse inside the base and tap the tray slightly to spread it evenly.
7 Put in the fridge for 3-4 hours, better - for 6 hours.
APPLYING THE WHIPPED RASPBERRY JELLY
Ingredients
Stabilized raspberry jelly
1 When the cheesecake mousse sets, put the stabilized whipped jelly into a mixing bowl and start
whipping it with a whisk attachment at maximum speed until it increases in volume and turns
light and airy. The whipping time is about 10-15 minutes.
2 After that, put it on top of the cheesecake mousse and spread with a spatula, creating a wavy
surface.
3 Put it in the fridge for at least 1 hour.
UNMOLDING THE CHEESECAKE
Ingredients
Well-chilled assembled cheesecake
1 Take the assembled cheesecake out of the fridge. Warm the cake ring up with a heat gun to
unmold the cheesecake.
2 Transfer the unmolded cheesecake in the freezer for 30 minutes.
COATING THE CHEESECAKE
Ingredients
Neutral glaze
1 Warm up the neutral glaze to 60 °C / 140 °F and dilute it with 10% of water if necessary. It has to
be liquid.
2 Apply a thin layer of the neutral glaze on the frozen whipped jelly surface using a brush or a spray
gun with a nozzle which is not smaller than 1 mm.
DECORATING THE CHEESECAKE
Ingredients
Raspberries 4 pcs
Strawberries 2 pcs
Coated cheesecake
1 Put several whole raspberries on the surface of the cheesecake.
2 Cut strawberries in half preserving the stem and decorate the cheesecake with them as well.
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No-Bake Raspberry-Mojito Cheesecake

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NO-BAKE RASPBERRY-MOJITO

Ingredients Total weight: ~ 67 g 100%

Powdered gelatine 200 Bloom 9.5 g 14%

NEUTRAL GLAZE (NAPPAGE)

Ingredients Total weight: ~ 500 g 100%

Water 220 g 44%

1 Pour the water, glucose syrup and sugar A into a saucepan.

2 Warm the mixture to 30 °C / 86 °F.

3 Mix the sugar B with pectin NH.

4 Add the pectin-sugar mixture to the water, glucose and sugar.

5 Bring everything to a boil.

6 Add the citric acid.

7 Boil for 3 minutes.

WHIPPED RASPBERRY JELLY

Ingredients Total weight: ~ 233 g 100%

5 Whip the stabilized jelly before assembling.

Ingredients Total weight: ~ 462 g 100%

All-purpose flour 200 g 42%

CHEESECAKE BASE WITH COCONUT

Ingredients Total weight: ~ 480 g 100%

Baked and ground shortbread 350 g 73%

6 Put the base in the fridge or freezer for 10-15 minutes.

Ingredients Total weight: ~ 525 g 100%

Cream cheese 185 g 35%

7 Put in the fridge for 3-4 hours, better - for 6 hours.

APPLYING THE WHIPPED RASPBERRY JELLY

Stabilized raspberry jelly

3 Put it in the fridge for at least 1 hour.

UNMOLDING THE CHEESECAKE

Well-chilled assembled cheesecake

2 Transfer the unmolded cheesecake in the freezer for 30 minutes.

COATING THE CHEESECAKE

DECORATING THE CHEESECAKE

1 Put several whole raspberries on the surface of the cheesecake.

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