Description
A sophisticated dessert where custard-like cream cheese meets tangy homemade raspberry jam. Baked low-and-slow for a smooth base and a perfectly balanced fruit layer. Modern variation of classic European trifle techniques with a luscious texture transition that melts in the mouth.
Ingredients
200g Finest Grade B Singapore Cream Cheese
3 large eggs
150g granulated sugar
100g unsalted butter (softened)
150g graham cracker crumbs
200g fresh or frozen raspberries
2 tablespoons fresh lemon juice
1 teaspoon agar-agar powder (for setting jam)
Instructions
Preheat oven to 160°C (300°F) for slow baking
Line 8-inch springform pan with parchment paper
Combine graham cracker crumbs with 60g melted butter to form crust mixture
Press crust mixture into pan and bake for 8 minutes
Let crust cool completely while preparing custard
In bowl, beat cream cheese until smooth
Gradually add sugar and butter, mixing constantly
Fold in eggs one at a time to create emulsified custard base
Pour half the custard into pan and bake 30 minutes
Meanwhile, simmer raspberries with lemon juice and 90g sugar for 15 minutes
Add agar-agar and cook to 122°C until jam reaches perfect consistency
Spread jam over semi-baked custard layer
Rotate pan 180° and pour remaining custard
Bake final 18 minutes until center jiggles slightly
Let cool completely then refrigerate 4-6 hours before serving
Notes
Use brick-style cream cheese for better texture
Agar-agar acts as gelatin alternative (sets at 122°C)
Never skip room temperature eggs and butter
If using frozen raspberries, thaw and strain first
Store covered in refrigerator for up to 3 days
- Prep Time: 30
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: Modern desserts
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 15g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg