Raspberry Lemon Cheesecake (no bake)

Name: Raspberry Lemon Cheesecake (no bake)
Prep time: 45 min
Cook time: 6 h
Total time: 6 h 45 min
Cuisine: European
Ingredients: ▢ 80 g Unsalted butter; ▢ 200 g Digestive biscuits; ▢ 20 g freezed dried raspberry; 500 g full-fat cream cheese; 100 g icing sugar; 300 ml double cream; 80 ml lemon juice; 300 g raspberries; 10 g gelatine; 3 tbsp water; 150 ml double cream; 4 tbsp icing sugar; Fresh raspberries (100 g); Lemon slices; Mint leaves

13 steps

Prep:45minCook:6h

Valentines Around the corner and I wanted to post a recipe that is sweet, ultra creamy and super fresh. This no bake raspberry lemon cheesecake is definitely that recipe. Consist of delicious tangy, and luxurious creamy filling with crunchy and sweet base.

Updated at: Thu, 17 Aug 2023 09:51:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1041.6 kcal (52%)

Total Fat82.3 g (118%)

Carbs63.6 g (24%)

Sugars37.3 g (41%)

Protein10 g (20%)

Sodium516.9 mg (26%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Base

Step 1

Add biscuits and frozen raspberries in a food processor. Blitz to a fine crumb.

Step 2

Add your melted butter to the biscuits and raspberries , and mix together until combined well.

Step 3

Press the biscuit mixture into the bottom of a 7&1/2” deep springform tin and refrigerate for 30 minutes

Cream Cheese Filling

Step 4

Add your cream cheese in a bowl and smooth it with the help of spatula. Make sure cream cheese on room temperature.

Step 5

Add in icing sugar and double cream, and whisk until its thickening and soft peaks.

Step 6

Add gelatine in a bowl and pour water. Leave to bloom for 5 minutes. After 5 minutes, microwave it for 30 seconds. Add lemon and mix it well to temper the gelatine.

Step 7

Add in to cream cheese mixture and continue to whisk until it's really thick.

Step 8

Add in your raspberries, and fold the mixture to combine.

Step 9

Spread the mixture over the biscuit base, and refrigerate for 7-8 hours, or overnight.

Step 10

Next day, run the thin knife on the side and carefully take out from the tin.