Raspberry Cheesecake

This cake builds on our signature cheesecake recipe: a dense and creamy cheesecake sitting on a base of coconut. Inside the cake you will find loads of whole raspberries. On top of the cake we made a jelly completely out of raspberry mash which looks fruity and shiny and tastes exactly like the fruit. Inside the jelly there are again a bunch of raspberries. 

We do not use flour to make this cake but note that it may still contain traces of gluten because it is made in the same kitchen as other cakes and pies.

cm diameter
contains dairy
serves 4-6 people
L - 8 inch
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Serving Advice

This cake is best eaten at room temperature or cold.

Keeping Advice

You can keep this cake up to 3 days while refrigerated at 2-5 °C.

Key Ingredients

Cream cheese, coconut, raspberries, sugar, egg, gelatin, cream

Cutlery Notice

Please note that our pies and cakes come standard without utensils. If you need any please order them along with your cake or pie