Raspberry Jelly Cheesecake with Cotton Sponge Recipe

I’m so excited to share this homemade raspberry jelly cheesecake with a cotton sponge, a recipe that’s very close to my heart—especially because it’s inspired by my own raspberry bushes in the backyard! Every year, when those plump, juicy berries start ripening, I can’t help but whip up this cheesecake and stash it in the fridge for a ready snack for a whole week. Let me share a bit of that backyard bliss with you!

Why You’ll Love This Raspberry Jelly Cheesecake with Cotton Sponge

Stunning look: The vibrant crimson jelly on top beautifully pairs with the luscious pink raspberry cream cheese, contrasting with the creamy white sponge layer. It’s just a feast for the eyes. The layers come together harmoniously, each component adding its own color and texture. Whether you’re serving it on a special occasion or simply treating yourself, this cake is guaranteed to turn heads.

Satisfying flavor and texture: The sponge is incredibly light and airy, almost melting in your mouth, creating the perfect foundation for the other layers. Then there’s the raspberry cream cheese—it’s rich and velvety but with just the right amount of tang to balance the sweetness. Finally, the sweet-tart raspberry jelly on top really cuts through the richness of the other layers, leaving you with a bright, refreshing finish. 

Easy to make: You might be thinking this cake sounds like it takes forever to make, but I promise you, it’s simpler than it seems. Yes, the chilling time is long, but the actual preparation is surprisingly easy. With just a few simple ingredients and a bit of patience, you can create something that looks and tastes like you spent all day in the kitchen.

11 Basic Steps To Make Raspberry Jelly Cheesecake with Cotton Sponge

Cotton Sponge Cake

Step 1

Before you dive in, let’s prep our cake pan. Line a 15 x 10-inch baking tray (or about 25 x 40cm) with parchment paper. I love using parchment paper because it keeps the cake from sticking and makes cleanup a breeze!

Set your oven to  170°C (340°F) to preheat it.

Step 2

Now, let’s get cracking with the eggs! You’ll need 3 eggs, so separate the whites into one bowl and the yolks into another.

For the egg yolk mixture, add 1 tsp vanilla extract, 3 tbsp oil (about 45ml), and 3 tbsp milk. 

Whisk it all together – I find this step really fun because the mixture turns into a silky smooth texture. Now, sift in 55g cake flour. Mix it all together until it’s well combined – we want a nice smooth batter here.

Step 3

Now, add a pinch of salt to your egg whites. Then, whip them up until they’re foamy. This step is all about texture. Once you see some foam, gradually add 50g sugar (about 4 tbsp) – don’t rush; a little at a time works best.

Keep whipping until stiff peaks form. If you’ve never made stiff peaks before, don’t worry! It’s when the mixture holds its shape without falling. You’ll get the hang of it in no time.

Step 4

Take 1/3 of your whipped egg whites and gently fold it into the egg yolk mixture. This helps lighten up the batter. Once that’s mixed in, add the rest of the egg whites and fold gently until it’s just combined. The goal here is to keep that airy texture without deflating the mixture.

Now, pour your batter into the lined baking pan. Flatten the surface with a spatula and gently tap the pan on the counter to release any air bubbles. We want that cake to rise evenly, so don’t skip this step!

Step 5

Pop the pan into a preheated oven at 170°C (340°F) for about 20–22 minutes. Your kitchen will start smelling heavenly as it bakes. When the cake is done, a toothpick should come out clean. 

Let it cool completely. I recommend leaving it out on the counter and maybe even wrapping it in a damp kitchen towel if you’re in a hurry!

Raspberry Coulis

Step 6

Now, let’s talk about that gorgeous raspberry coulis. Trust me, this step is worth it! 

In a saucepan, add 200g of fresh or frozen raspberries, 10ml lemon juice (about 2 tsp), and 50g sugar (about 4 tbsp). Cook everything over medium heat for about 5-7 minutes, stirring constantly.

The sugar should dissolve, and the berries will break down into a lovely smooth sauce.

Once it’s ready, sift the mixture to remove those pesky raspberry seeds. Let it cool down to room temperature. This coulis will bring a burst of fresh raspberry flavor that pairs beautifully with the creamy layers we’re going to make!

Raspberry Cream Cheese

Step 7

Start by softening 200g of cream cheese. I usually leave it at room temperature for a bit and then give it a little hand whisk to get it nice and smooth.

Add 40g sugar (3 tbsp) and mix well. Then, pour 200ml cold heavy cream into it and mix everything until it’s well combined. Now, here’s my little trick – if the mixture is a bit lumpy, just pop it in the microwave for about 10-15 seconds to warm it up slightly, then whisk again until it’s smooth.

Step 8

In a separate bowl, bloom 6g gelatine powder (about 2 tsp) in 30ml cold water (about 2 tbsp). Microwave it for a few seconds to melt it completely.

Add about 2 tbsp of the cream cheese mixture to the melted gelatine and mix well. Then, pour this back into the cream cheese mixture and combine it thoroughly.

Lastly, mix in 70g of the cooled raspberry coulis (that’s about 1/3 cup). Now, it’s time to transfer the cream cheese mixture into a piping bag. I find it easier to pipe the filling into the cake layers, but if you don’t have a piping bag, just use a spoon!

Step 9

Here’s where the fun really begins! Grab your cooled chiffon cake and peel off the parchment paper. Cut the cake into 2 equal pieces using a 16 x 16 cm (6 x 6 in) cake ring.

Make a raspberry syrup by mixing 2 tbsp of raspberry coulis with 3 tbsp water. Place the first layer of cake into your cake ring and brush it with the syrup. This keeps the cake nice and moist while also adding more raspberry flavor!

Next, pipe that gorgeous raspberry cream cheese mixture over the first layer. Let it set in the fridge for about 20 minutes so it firms up a bit.

Raspberry Jelly

Step 10

We’re almost there! To make the raspberry jelly, mix 75g of raspberry coulis (about 1/3 cup) with 75ml water (1/3 cup). Add 6g of bloomed and melted gelatine powder and stir until it’s well combined.

Now, pour half of the jelly mixture (75ml) over the chilled cake. Let it chill in the fridge for 15 minutes. Then, add the second layer of cake on top, repeat the process, and chill it for another 20 minutes. 

Once everything is set, pour the rest of the jelly over the top and let it all set in the fridge for at least 3 hours (I know it’s hard to wait, but it’s so worth it!).

Step 11

Once your cake has set and the fresh raspberry jelly layer is firm, it’s time to take it out of the ring. I like to run a hot towel along the outside of the cake ring or use a torch to gently heat it and release the cake. Once the ring is off, you can trim the sides to make it look extra neat.

Slice it into 10 beautiful pieces and garnish each slice with fresh raspberries and edible gold (because why not add a little glamour?).

Enjoy the fruits of your labor! And trust me, when your friends or family take a bite, they’ll be asking for the recipe!

Crave more raspberry sweet treats? Check this raspberry almond crumb cake, raspberry swirl sweet rolls, or raspberry coconut mousse cake.

A Flavor Twist: Other Fruits For The Win!

If you’re craving a change or want to play around with seasonal fruits, go ahead!

I’ve tried it with strawberries, blueberries, and even blackberries, and each time, the results have been gorgeous. With strawberries, I found that a little extra splash of lemon in the coulis really brightened things up, while blueberries gave the jelly a lovely, deeper hue. 

I’ve also had great success with cherries, adding a bit of almond extract to the cream cheese layer for a nice twist. If you’re feeling adventurous, peaches can bring a sweet, juicy flavor that pairs wonderfully with the tangy cream cheese and light sponge.

FAQs

How to store this cake?

Wrap any leftover slices individually with plastic wrap, put them in an airtight container, and keep them in the fridge for 4 to 5 days.

Can I make it vegan?

Absolutely! Just use non-dairy milk (like coconut milk) and applesauce (instead of eggs).

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Happy baking, and don’t forget to share the joy with everyone around you! 🧁💕