Layered Berry Cheesecake
|Frozen concentrated raspberry juice||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Cream cheese||1 Pound|
|Eau de vie/1 tsp (5 ml) vanilla||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Raspberries||1 1⁄2 Cup (24 tbs)|
Cut strips of waxed paper to fit sides and extend 1 inch (2.5 cm) above sides of 10-inch (3 L) spring form pan.
Cut cake horizontally in half; place top layer, cut side up, in pan.
Drizzle cut side of each cake layer with concentrated raspberry juice.
Cover cake and set aside.
Filling: In saucepan, heat milk and 1/3 cup (75 mL) of the sugar over medium-low heat until bubbles form around edges of pan.
Beat egg yolks; whisk one-quarter of the hot milk into yolks.
Return to pan and cook, stirring constantly, for about 3 minutes or until thickened.
In small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften.
Heat over low heat until gelatin dissolves; stir into custard.
Place plastic wrap directly on surface and let cool.
In large bowl, beat cream cheese with remaining sugar until fluffy.
Beat in custard and raspberry eau de vie until smooth.
In separate bowl, whip cream; whisk one-quarter into cream cheese mixture; fold in remaining whipped cream.
Spread half of the filling over cake in pan.
Set aside 1/2 cup (125 mL) of the raspberries for garnish.
Spoon remaining berries over filling right to edge of pan.
Spoon remaining filling over berries.
Top with remaining cake layer, cut side down.
Cover and refrigerate for at least 8 hours or overnight.
Remove side of pan; transfer cheesecake to serving plate.
Dust with 1 tbsp (15 mL) icing sugar; garnish with mint leaves and reserved raspberries