If you want to impress someone without working too hard, this is a recipe for you. This no-bake raspberry cheesecake has a delicious and easy to make biscuit base with creamy cheesecake filling and topped with a fresh raspberries coulis.
15 people made this
For the base
80g butter, melted
For the filling
250ml double cream
450g cream cheese
150g caster sugar
2 teaspoons lemon zest
7g powdered gelatine
5 tablespoons cold water
For the coulis
200g fresh raspberries
4 tablespoons caster sugar
1 teaspoon lemon juice
Method Prep:30min › Extra time:3hr chilling › Ready in:3hr30min
For the base:
Put biscuits in a food processor and process to fine crumbs. Transfer to a bowl and add in the melted butter, mixing well to integrate. Spoon the base mixture into an 18cm cake tin and press down gently with the back of a spoon to compact. Place in the fridge to chill.
For the filling:
Beat the double cream with a handheld whisk until soft peaks form; set aside. In a different bowl, mix cream cheese, caster sugar, lemon zest, and beat with a handheld whisk till smooth.
Pour 5 tablespoons of cold water into a small bowl and sprinkle the gelatine over it. Leave to swell for 5 to 10 minutes, then dissolve the gelatine over very low heat in a small saucepan, or for just a few seconds in the microwave.
Add gelatine to cream cheese and mix well using a rubber spatula, until a smooth consistency is obtained. Fold in cream and mix thoroughly. Spoon the mixture on top of the biscuit base and spread evenly.
For the coulis:
In the meantime, put raspberries, sugar and lemon juice in a food processor and blend well.
Pour half of the coulis on the cheesecake and make swirls, with the help of a spatula, mimicking a marble effect.
Chill in the fridge for at least 3 hours, or overnight. Serve with the rest of the coulis on the side.