Cheese and raspberry cake with Thermomix

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18 June, 2025

A creamy cake, with a crunchy base and an fruity ending that falls in love

There are desserts that do not need a presentation, and others that directly make you rethink why you are not baking one right now.

The Cheese and raspberry cake It is one of those miracles pastries: a Polish cheese cakesilky like a grandmother hug, with a citrus touch and crowned by a Strawberry mousse who knows first love and summer.

The key is to combine textures and temperatures: the crunchy base of Digestive cookiescreamy filling with Fresh and cream cheeseand the soft and fruit end of a mousse that melts in the mouth. All this without complications, with the magical touch of the oven and an execution that even a brother -in -law with Thermomix can nail (although we are not going to use it here, because sometimes you have to get your hands a bit).

Cheese and raspberry cake with Thermomix

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Desserts with Thermomix

Cheese and raspberry cake ingredients with Thermomix

For the base:

🍪 250 g of digestive cookies, finely ground
🧈 100 g of melted butter

For cheese filling:

🧀 1 kg of quark cheese or thick cream cheese (18 % mg)
🥛 500 ml of cream to mount (minimum 36 % mg)
🥚 5 medium eggs
🌾 3 tablespoons of wheat flour
🍋 1 lemon zest + ½ lemon juice
🍬 1 cup of icing sugar

For the Strawberry Mousse:

🍓 500–550 g of fresh strawberries
🍬 2–3 tablespoons of sugar (according to the sweetness of strawberries)
🍋 ½ lemon juice
🥛 330 ml of very cold cream to mount (36 % mg)
🥄 1.5 tablespoons of neutral jelly powder + 50 ml of water

Preparation of cheese and raspberry cake with Thermomix

1. Prepare the base
Forage the base of a removable mold of about 27 cm with baking paper. Mix the ground cookies with the butter and press well on the bottom and a little at the edges, helping you with a glass. Put the mold in the fridge while you do the rest. 🧊
2. Mix the cream cheese
Remove the ingredients from the filling for a while before they are at room temperature. In a large bowl, mix all the ingredients with a blender or low -speed kneader until you have a homogeneous mass, without lumps and soft as a love poem.
3. Slow and loving
Preheat the oven at 180 ° C, with heat up and down. Place a container with water at the oven base (yes, as if you were professional). Pour the cheese mixture on the base of cookies and alisa the surface. Gently hits the mold against the countertop to remove the air bubbles.
Bake 10 minutes at 180 ° C, then lower the temperature at 120 ° C and bake 80 minutes. Do not open the oven or call your ex during this time. Turn off the oven, leave the door ajar (you can put a mitter to keep it open) and let stand 15 minutes. Then open a little more and wait another 15 minutes. Take it out and let it cool completely in a grid. ❄️
4. Do the Strawberry Mousse (Spoiler: it’s addictive)
Wash and chop the strawberries. Put them in a saucepan with the lemon juice and sugar, and slow down about 5 minutes until they get rid of. It crushes everything very well (you can strain it if the seeds bother you, but it is not a drama). Hydrates the jelly with the water, let it swell and heat it until it dissolves completely. Add it to the strawberry puree and let it cool at all. 💕
Assemble the cream until it is at ¾ (not at all). Add a couple of tablespoons to the strawberry puree and mix well. Then see the rest with soft movements. When you have an aerated and pink mousse as a June sunset, see it on the cheese and raspberry cake already cold and take everything to the fridge minimum 6 hours (better from one day to another).