Raspberry Cheesecake
Fresh raspberry flavor and creamy cheese filling make this cheesecake light, tangy and summery. This recipe for raspberry cheesecake is made without baking, wit…
Ingredienser
Instructions
Blend sweet biscuits and room temperature butter together in a food processor.
Grease a 22 cm springform pan.
Press the biscuit mixture evenly into the bottom of the pan.
Soak the gelatin sheets in cold water for 10 minutes.
Add raspberries, water and sugar to a saucepan.
Heat to the boiling point.
Blend the mixture smooth with an immersion blender.
Strain out the seeds.
Stir in lemon juice.
Squeeze the water from the gelatin sheets and stir them into the warm raspberry mixture until dissolved.
Mix cream cheese and vanilla sugar well together.
Whip cream to soft peaks.
Gently fold the cream cheese mixture, raspberry mixture and whipped cream together.
Pour the filling over the biscuit base.
Refrigerate until completely set, preferably overnight.
Decorate with white chocolate or fresh berries before serving.
Nutrition per serving
Energi ca. 486 kcal
Protein 7.2 g
Fett 39.4 g
Karbohydrater 27.8 g
Fiber 2.8 g
Sukker 17.2 g
Salt 0.8 g
Tips & tricks
Let the cake chill overnight if you have time. This helps the filling set better and makes the cake easier to slice neatly.
Did you know?
Raspberry cheesecake gets fresh and clear berry flavor because the raspberries are cooked, blended and strained before being mixed with the cheese cream. Gelatin sets the filling without baking, while lemon adds extra acidity. The biscuit base gives crisp contrast to the soft cream.
