Piave cheese and raspberry jelly cheesecake

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A Piave variant on a classic dessert.


  • 250 g raspberries
  • 200 g mascarpone
  • 200 g Piave Fresco cheese
  • 80 g biscuits
  • 1/2 pod vanilla
  • cane sugar
  • rum


4 servings – Medium difficulty

Blend the biscuits and flavour with 2-3 spoonfuls rum. Press into the base of 4 glasses and refrigerate for at least 15 minutes. Cream the mascarpone, Piave cheese, scraped seeds of half a vanilla pod and 2 spoonfuls of sugar.

Spread the cream over the biscuit crumb base and return to the refrigerator for another 15 minutes. Blend the raspberries with a spoonful of sugar and either (to make a raspberry sauce rather than dressing) or add as-is.