No-Bake Raspberry Cheesecake
Posted on November 26, 2021 by in Uncategorized
No-Bake Raspberry Cheesecake is all about summer indulgence. It is fresh, light and yet it has all the creaminess a cheesecake should have.
This no-bake raspberry cheesecake celebrates the raspberry, in my opinion the most beautiful fruit to photograph and can literally brighten up any dessert or salad. My raspberry ice-cream sandwiches are so darn easy to make, and yet it is a winner every time. Even this very rich and decadent Camembert Pull apart loaf, freshens up with the addition of a few fresh raspberries.
Baked or no-baked Cheesecake?
Are all cheesecakes not the same? Well in terms of ingredients, they are both made with cream cheese and a biscuit base, so they are pretty much the same.
It is in the different techniques where the difference lies. No-baked and baked cheesecakes have completely different textures.
No-baked cheesecakes are light and airy, yet still very creamy. Baked cheesecakes, on the other hand, are dense and velvety. Almost like a milk tart texture.
As I have mentioned, the difference in taste and texture is the results of the different techniques used.
When I bake a cheesecake, I mix the cream cheese, egg, sugar, and other ingredients together and bake it in a water bath. In a no-bake cheesecake, on the other hand, I mix the cream cheese with all other ingredients and then fold in whipped cream at the end. The whipped cream gives the no-bake cheesecake its airy texture.
However, in this version, I did not whip the cream separately and quite frankly, I prefer it this way. The cheesecake has the texture of a very rich mousse.
What other flavours can U use in a no-baked cheesecake?
The possibilities are endless. I try and work with the seasons and what is in season. I made this Pumpkin Cheesecake in winter, added some pumpkin seed praline, and it was a winner.
If you think cheesecake has to be sweet, think again. Try this Baked Chicken Cheesecake, with a side salad, it is the perfect meal.
Have you ever heard of a cheesecake made in the microwave? Well, it is real, and you can have your cheesecake fix in no time at all.
For the chocoholics, I suggest you pop over to Bobby’s Kitchen for this divine, silky Chocolate Cheesecake.
No-Bake Raspberry Cheesecake
Ingredients
Biscuit Base
200 g Tennis biscuits
120 g Butter – melted
Cheesecake Filling
625 g Full-Fat Cream Cheese – I use Lancewood ( it is 21/2 tubs)
100 g Icing Sugar
300 ml Cream
125 ml The Kate Tin White Baking Chocolate Drops
Juice of 2 Lemons – I also added the zest of 1 lemon
160 g raspberries – for the ripple in the cheesecake
350 g raspberries for topping
2 T Icing Sugar
Method
For the Base
Place your biscuits in a food processor and process to a fine crumb.
Add the melted butter to the biscuits, and mix until combined well.
Spray a 20 cm spring form pan with non-stick spray. Press the biscuit mixture into the bottom of the pan and place in the fridge to set.
For the No-Bake Raspberry Cheesecake Filling
Place the cream cheese and icing sugar in the bowl of your mixer and whisk until smooth.
Add the cream, and whisk again until the mixture is thick and luscious. Melt the chocolate in the microwave for 20 – 30 seconds, stir until smooth and while the machine is running, add the chocolate in a slow drizzle to the mixture. Add the lemon juice and zest, and mix through. Place the 160 g raspberries in a plate and, with the back of a fork, crust them until you have a coarse pulp. Add the raspberries and gently fold them into the cheesecake mixture to give a ripple effect.
Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, even better overnight.
To decorate
Take the 350 g raspberries and garnish the cheesecake. Just before serving, dust with icing sugar