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Two glasses of raspberry and rose water cheesecakes, decorated with a rose petal on top.

Raspberry and rose mousse cheesecake

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1.819 stars based on 11 ratings

This delicately flavoured cheesecake would certainly wow your guests at a dinner party.

Key Information

  • Prep:
  • Bake:
  • Serves:6
  • Skill level:easy

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Ingredients

For the base

  • 150g 5⅜ oz Digestive biscuits
  • 40g 1½ oz Butter (unsalted) melted

For the filling

  • 1 1 Egg white(s) (free range) large
  • 25g 1 oz Unrefined golden granulated sugar (we use Billington's)
  • 500g 17⅝ oz Raspberries washed and hulled
  • 1½tsp 1 .5tsp Rose water (we use Nielsen-Massey) Rose water
  • 3tbsp 3tbsp Water
  • 600ml 20⅜ fl oz Double cream

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Crush the biscuits with a rolling pin to fine crumbs and combine with the melted butter. Divide between the bases of 6 glasses and place in the fridge to set.

    Ingredients for this step

    • 150g 5⅜ oz Digestive biscuits
    • 40g 1½ oz Butter (unsalted) melted
  2. Classic mode Step 2

    Place the egg white and sugar into a heatproof bowl and set over a pan of simmering water. Whisk for 5 minutes or until the mixture reaches medium peaks. Remove from the heat and allow to cool.

    Ingredients for this step

    • 1 1 Egg white(s) (free range) large
    • 25g 1 oz Unrefined golden granulated sugar (we use Billington's)
  3. Classic mode Step 3

    Place the raspberries (reserving 6 for decoration) into a large pan with the rose water and 3 tbsp water. Cook the raspberries over a medium heat, until they begin to soften, about 3-4 minutes.

    Ingredients for this step

    • 500g 17⅝ oz Raspberries washed and hulled
    • 3tbsp 3tbsp Water
    • 1½tsp 1 .5tsp Rose water (we use Nielsen-Massey) Rose water
  4. Classic mode Step 4

    Remove from the heat and mash the berries using a fork or masher. Sieve to remove the seeds and set aside to cool completely.

  5. Classic mode Step 5

    In a separate bowl, whip the cream until smooth and thickened. Gently fold the cream into the egg white mixture, then add the cooled raspberry puree and continue to combine with gentle folding actions.

    Ingredients for this step

    • 600ml 20⅜ fl oz Double cream
  6. Classic mode Step 6

    Spoon into 6 separate glasses and chill for at least 2 hours, or until set. Use the reserved raspberries or a rose petal to decorate the top of each pudding.