No-Bake Raspberry Cheesecake
A light and creamy cheesecake with beautiful fresh raspberries topped with a homemade raspberry coulis...
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Ingredients
Biscuit base
- 230 g Breton biscuits or other biscuit
- 80 g soft butter, melted
Cheesecake filling
- 2 gelatin sheets Vahine
- 150 g Philadelphia cream cheese
- 320 g mascarpone
- 1 cc natural vanilla extract
- 95 g granulated sugar
- 320 g heavy whipping cream 30% very cold
- 2 cs milk
- 100 g fresh raspberries
no-bake Raspberry sauce !
- 250 g fresh or thawed raspberries
- 50 g granulated sugar
- 1 cc lemon juice
- 1 cs cornstarch
- 2 cs cold water
Décor
- 100 g fresh raspberries
Prepare in advance
Biscuit base
- In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
- Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.
Cheesecake filling
- Soften the gelatin in cold water.
- In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar.
- Separately, whip the whipping cream very firm too.
- In a very small saucepan, heat the milk and melt the well-drained gelatin off the heat.
- Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
- Pour in the lukewarm milk and whisk again to obtain a homogeneous mixture.
- Place half of this filling in the mold, on the layer of packed cookies. Add the fresh raspberries, pressing them lightly. Then pour in the rest of the filling. Smooth the top with a small spatula. Refrigerate overnight.
no-bake Raspberry sauce !
- Place the raspberries in the bowl of the mixer. Mix until you get a coulis. Strain this coulis to remove the seeds.
- In a saucepan, heat the coulis with the powdered sugar and lemon juice on medium heat until it begins to boil.
- Separately, mix the cornstarch and cold water then pour into the saucepan, heating over low-medium heat. Stir with a wooden spoon until the coulis thickens and coats the spoon. Remove from heat and let cool completely.
Décor
- Place the cheesecake on its serving platter. Add the cooled coulis on top using a tablespoon. Add fresh raspberries.
- Serve immediately or keep refrigerated until tasting.
Notes
This no-bake raspberry cheesecake will keep for about 4-5 days in the refrigerator in a bell or airtight container.
How to adapt the ingredients to the size of your mold?
The volume calculation is mandatory…
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold