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slice of cheesecake semifreddo on beige small lipped plate surrounded by ginger biscuit crumbs on a white surface and a beige napkin
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Easy Raspberry Cheesecake Semifreddo

Easy Raspberry Cheesecake Semifreddo is super simple as well as totally make ahead. It is creamy, luxurious and absolutely delicious so perfect for a crowd pleasing special dessert with the wow factor.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 15 minutes
Servings 8
Calories 381kcal
Author Apply To Face Blog

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

Calories: 381kcal | Carbohydrates: 36g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 162mg | Potassium: 159mg | Fiber: 1g | Sugar: 26g | Vitamin A: 884IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 1mg