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The Classic Raspberry Charlotte Cheesecake

This raspberry charlotte cheesecake recipe is a quick and easy-to-make dessert that won't fail to delight. You'll see how colorful and beautiful it is. It rocks! You'll need a 9-inch springform pan, parchment paper, mixing bowls, a hand whisk, a silicone spatula, and an electric mixer.
Course: Dessert
Cuisine: American
Keyword: charlotte cheesecake, cheesecake with pound cake crust, raspberry charlotte cheesecake, raspberry charlotte cheesecake recipe

Equipment

  • Electric mixer
  • silicone spatula
  • Hand Whisk
  • Mixing bowls
  • Parchment paper
  • 9-inch springform pan

Ingredients
  

Ingredients needed for the cheesecake

  • A loaf of pound cake - sliced -
  • 16 oz of softened cream cheese - or 2 packages at room temperature -
  • 1/3 of sour cream
  • 1/3 of heavy cream
  • 3/4 of white sugar
  • 1 tbsp of vanilla extract
  • 2 medium-sized eggs
  • 1 cup of fresh raspberries

Ingredients needed for the Charlotte topping

  • 10 oz of frozen and thawed raspberries - 1 package -
  • 1 cup of boiling water
  • A package of raspberry-flavored gelatin
  • 1 cup of whipping cream - chilled -
  • A package of ladyfingers - optional -

Instructions

Step-by-Step Instructions - for the cheesecake

  • Preheat the oven to 175-180 degrees Celsius.
  • First, grease your springform pan with cooking spray or a little bit of butter. Next, cut your parchment paper and align the base with it.
  • Slice your pound cake from 1/2 to 1 inch and layer your pan base with these slices. Make sure you cover all of the spaces. Then, press firmly.
  • In your mixing bowl, beat the cream cheese until smooth. Next, add the sugar, heavy cream, and sour cream. Combine well.
  • Then, add the eggs one at a time at the lowest speed.
  • Turn off the mixer, remove your mixing bowl, and pour in the raspberries. Use your spatula to fold them gently into the cheesecake filling.
  • Pour your cheesecake filling mixture onto the pound cake crust. Get it into the oven and bake for about an hour.
  • Remove your cheesecake from the oven and let it cool completely at room temperature. Meanwhile, continue with your Charlotte topping.

Step-by-Step Instructions - for the Charlotte topping

  • Drain your thawed raspberries and smash them. Reserve the juice into a cup.
  • In a mixing bowl, pour the gelatine and the hot water, and whisk until dissolved. Let it cool at room temperature and beat until foamy.
  • Pour some cold water into the raspberry juice you have to measure one full cup. Then, add this to your gelatine mixture, Stir, and chill.
  • Get your electric mixing bowl and beat your whipping cream until soft peaks.
  • Carefully and patiently, fold the raspberries and the gelatine foam into your whipped cream. Use immediately if possible. If not, you can refrigerate it for a couple of hours.

Step-by-Step Instructions - Building your Charlotte Cheesecake

  • It's time to get your cheesecake out of the fridge and decorate it with your raspberry bavarian cream!
  • Firstly, let your cheesecake from the fridge, pour your bavarian cream on the center top of it, and spread it evenly. Secondly, use your hands to cut pieces of ladyfingers and put some on top. Do this before getting it into the fridge.
  • Refrigerate your Charlotte cheesecake for at least 4 hours, or overnight. It needs time to set properly.

Notes

Run a knife around the edges. Release the cheesecake from the springform pan and garnish it with fresh raspberries. Put these to cover up the free spaces from the topping and the ladyfingers. Slice and enjoy!