Easy Raspberry Cheesecake Semifreddo is my new favourite. I can't believe I have come so late to the semifreddo party, seriously. Who knew something so simple could be so incredibly delicious and as easy as it gets
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What is Semifreddo?
Semi freddo is Italian for half frozen and this is a dessert that is half frozen but still really creamy and usually served sliced rather than scooped. It's made in a loaf tin that is lined with plastic wrap or cling film so as to make it super easy to lift right out of the pan when frozen.
Here is some more facts on all things Semifreddo.
It looks fancy, is super easy and is totally make ahead so is perfect for entertaining or special occasions and is easy to mix and match different variations and flavours to suit.
. I'm talking creamy vanilla iciness heavy on the raspberry with a nubbly ginger crumb. Plus you can make it as far in advance as suits. Excuse me whilst I put my entertaining feet up.
*Scroll down to the bottom for a complete printable recipe card*
Raspberry Cheesecake Semifreddo Ingredients
225 grams (7.9 oz) full fat cream cheese - full fat for the creaminess
240 mls double cream (heavy cream)
100 grams (3.5 oz) caster sugar - can be granulated but caster sugar is best because it will dissolve better in the mixture
2 tsp vanilla extract - extract tastes better than essence
200 grams (7 oz) ready made custard - you can make your own custard but I just love the easypeasy or you can whip 6 egg yolks together with 150 grams (5.3 oz) caster sugar for a few minutes with an electric whisk until thick and paler in colour. You won't then need the further 100 grams (3.5oz) of sugar.
100 grams ginger biscuits
150 grams (5.3 oz) raspberries - you can frozen
Method
Firstly crush the ginger biscuits. I use the end of a rolling pin as it's super easy like that.
Then I crush the raspberries roughly with a potato masher or fork and set aside.
Whip the double cream until it's firm but soft peaks if you get my particular drift. Just as long as it doesn't go too far and looks like cottage cheese. Put it to the side.
Place the 225 grams (7.9 oz) of cream cheese, 100 grams (3.5 oz) of sugar, 200 grams (7 oz) of custard, 2 tsp of vanilla extract in a medium size bowl.
Mix well with an electric hand whisk or hand held whisk.
Add in the whipped cream.
Mix in again with a whisk.
Line your 2lb loaf tin with two long pieces of cling film (plastic wrap) one going length ways and the other side ways so they form a cross if you get me. This is so it can wrap back over the top of the filled loaf tin later.
Dollop in about a third of the semifreddo mixture in there and smooth roughly level.
Add half of the raspberries and sprinkle heavily with a third of ginger nuts.
Repeat again and then finally top that second layer with just the remaining semifreddo mixture which will leave you with some gingernut rubble to sprinkle over the whole thing when you are ready to serve.
Lift the cling film/plastic wrap leaves over the loaf tin so that it is completely covered.
Freeze for at least 8 hours.
At least half an hour before you are ready to serve get this frozen beauty out and invert onto a plate before removing the plastic wrap completely and then sprinkling with the rest of your crushed ginger nuts.
I buy extra raspberries to throw on top too and maybe a shop bought raspberry coulis for even more fruity twang.
Tips & Variations
- Use shop bought fruity coulis for fancy and delicious dribbling
- Leave for at least half an hour sitting out or maybe longer depending on the temperature of your kitchen so it can be sliced and eaten easier
- Heat your knife in hot water (but wipe to avoid watery dribbles) to help the slicing
- Get all your ingredients ready including lining the loaf tin so you can just stay relaxed and in control. Always worthwhile if you're usually someone that easily gets in a pickle....me
- You can swap in strawberries and digestives, or oreos and caramel sauce instead of the fruit element, lemon curd and ginger biscuits would also be a fabulous winner
When Could I Serve Cheesecake Semifreddo?
So I'm thinking Christmas, I'm thinking Sunday Lunch and I'm thinking any occasion that requires a time saving make ahead dessert actually which is always isn't it? Dress it up or down to suit.
It's a crowd pleaser and that in itself is worth a whole road of travelling. It's biggest bonus though is how flipping delicious it is. Hence why it's found it's way into my collection. Only the best for my preciousessss.
If you're loving this recipe then you may like these other beauts.
White Chocolate & Raspberry Cheesecake
Easy Raspberry Cheesecake Semifreddo
Equipment
- 1 2lb loaf tin
- 1 electric or handheld whisk
- 2 Mixing Bowl
- 1 Spatula
- 1 spoon for levelling
- 1 potato masher
- 1 Rolling Pin
- 1 plates or bowls
- cling film/plastic wrap
- 1 knife for slicing
- 1 Measuring Jug
- 1 Digital Scales
Ingredients
- 225 grams cream cheese
- 100 grams caster sugar
- 240 mls double cream
- 2 tsp vanilla extract
- 200 grams ready made custard
- 150 grams fresh raspberries
- 100 grams ginger biscuits
Instructions
- Firstly crush the ginger biscuits. I use the end of a rolling pin as it's super easy like that.
- Then I crush the raspberries roughly with a potato masher or fork and set aside.
- Whip the double cream until it's firm but soft peaks if you get my particular drift. Just as long as it doesn't go too far and looks like cottage cheese. Put it to the side.
- Place the 225 grams (7.9 oz) of cream cheese, 100 grams ( 3.5 oz) of sugar, 200 grams (7 oz) of custard, 2 tsp of vanilla extract in a medium size bowl.
- Mix well with an electric hand whisk or hand held whisk.
- Add in the whipped cream. Mix in again with a whisk.
- Line your 2lb loaf tin with two long pieces of cling film (plastic wrap) one going length ways and the other side ways so they form a cross if you get me. This is so it can wrap back over the top of the filled loaf tin later.
- Dollop in about a third of the semifreddo mixture in there and smooth roughly level.
- Add half of the raspberries and sprinkle heavily with a third of ginger nuts.
- Repeat again and then finally top that second layer with just the remaining semifreddo mixture which will leave you with some gingernut rubble to sprinkle over the whole thing when you are ready to serve.
- Lift the cling film/plastic wrap leaves over the loaf tin so that it is completely covered.
- Freeze for at least 8 hours.
- At least half an hour before you are ready to serve get this frozen beauty out and invert onto a plate before removing the plastic wrap completely and then sprinkling with the rest of your crushed ginger nuts.
Notes
- Use shop bought fruity coulis for fancy and delicious dribbling
- Leave for at least half an hour sitting out or maybe longer depending on the temperature of your kitchen so it can be sliced and eaten easier
- Heat your knife in hot water (but wipe to avoid watery dribbles) to help the slicing
- Get all your ingredients ready including lining the loaf tin so you can just stay relaxed and in control. Always worthwhile if you're usually someone that easily gets in a pickle....me
- You can swap in strawberries and digestives, or oreos and caramel sauce instead of the fruit element, lemon curd and ginger biscuits would also be a fabulous winner
Nutrition
All nutritional information is approximate and intended only as a guide.
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