No-bake raspberry cheesecake
The perfect chilled dessert for this warmer weather. Sweet, light and creamy - delicious.
1 ½ cup digestive biscuits crumbs (150g)
¼ cup unsalted butter (60 g), melted
1 ½ teaspoon gelatine powder (5 g), or amount to set 1 cup (250 ml) liquid
2 tablespoon lemon juice
2 tablespoon corn starch (16 g)
¼ cup granulated sugar (50 g)
2 ⅓ cup fresh raspberry (290 g)
16 oz full fat cream cheese (450 g), room temperature
¾ cup powdered sugar (90 g), sifted
1 teaspoon vanilla extract
⅔ cup whipping cream, min 35% fat (160 ml), chilled
some fresh raspberry , for topping
some powdered sugar , to dust on top
Place digestive biscuits in a sealed bag and smash them into fine crumbs using a rolling pin.
Pour into a bowl together with melted butter and mix well.
Pour mixture into a 7 inch (18 cm) springform pan. Press evenly using the back of a spoon.
Place in the freezer meanwhile you proceed with the rest.
Combine both gelatine powder and lemon juice in a bowl and leave for 5 minutes for the gelatine to bloom.
Now add bloomed gelatine into a pan, together with the rest of the ingredients and cook them on medium heat until you get a thick mixture (refer to video above for the texture). Press the raspberries as you go to help break them.
Sift the mixture into a jar and leave it to cool to room temperature before using. You will get around ½ cup of coulis.
Add cream cheese into a bowl and whisk until fluffy, using a handheld whisk. Now add in powdered sugar and vanilla extract, mix until everything is well combined.
While whisking, slowly pour in cooled coulis bit by bit. Once you’ve mixed everything good, set it aside. In another bowl, whisk the whipping cream until soft peaks. Then add it into the cream cheese mixture and gently fold everything together using a spatula.
Pour filling into prepared pan. Give it some wiggles to help the filling settle in. Smooth out the top using an offset spatula. Chill in the coldest part of your fridge for min 8 hours or until it fully sets.
Carefully yet confidently lift the cheesecake with both spatulas and immediately place it on a serving plate.
Decorate the cheesecake with some raspberries and dust lightly with some powdered sugar. Slice and serve.
Recipe credit: El Mundo Eats