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Raspberry Burfi Cheesecake

Worthy of any celebration, this raspbery burfi cheesecake features a raspberry coulis, a cardamom cheesecake and a crunchy pistachio crumb. 
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Servings 4 jars

Ingredients
  

For the coulis

  • 75 g raspberries
  • 2 tbsp water
  • 1 tbsp sugar
  • ½ tsp lemon juice (optional)
  • ½ tsp rose essence (optional)
  • ½ sheet gelatine (or ¼ tsp agar)

For the crumb

  • 40 g pistachios finely chopped
  • 15 g dessicated coconut lightly toasted
  • 2 tsp coconut oil melted

For the cheesecake

  • 200 g cream cheese (room temperature)
  • 160 ml whipping cream (cold)
  • 35 g icing sugar
  • 1 tsp lemon juice
  • ½-1 tsp ground cardamom (½ tsp if using ground seeds or upto 1 tsp if using ground pods)

Instructions
 

For the raspberry coulis

  • Place the half gelatine leaf into cold water to bloom.
  • Place the raspberries, water, rose extract, lemon juice into a saucepan. Cook for 10 to 15 minutes or until the raspberries have cooked down and no longer retain their shape. The coulis should have taken on a gorgeous red colour.
  • Squeeze the gelatine leaf of the excess water and add to the hot mixture. Stir for half a minute to combine.
  • Spoon the coulis equally into the small jars and place in the fridge for a couple of hours to chill.

For the crumb

  • Combine the finely chopped pistachios, the lightly toasted desiccated coconut and the melted coconut oil in a bowl.

For the cheesecake

  • In a bowl, beat the softened cream cheese, icing sugar, lemon juice and cardamom until smooth.
  • Whisk the cold whipping cream (with an electric whisk or by hand), until soft peaks are reached.
  • Gently fold the whipped cream into the cheesecake mixture. Fold in a couple tablespoons of the whipped cream to loosen the cheesecake before adding the remaining whipped cream.

For the final assembly

  • Divide about half of the cheesecake mixture into the four jars. Gently dollop the cheesecake mixture with a spoon over the coulis or pipe with a piping bag.
  • Place half of the crumb over the cheesecake mixture.
  • Repeat with the remaining half of the cheesecake mixture and the crumb.
  • Place in the fridge to cool and set for 4 hours to overnight.
  • Decorate with a couple of fresh raspberries prior to serving.