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No-Bake Raspberry Cheesecake
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No-Bake Raspberry Cheesecake

45 minPara 12Nutri-Score D€€
de @kookmutsjes126 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • raspberries (frozen)Frutas y verduras225 g
  • granulated sugar (for the raspberry mixture)Despensa90 g
  • cream cheese (at room temperature)Lácteos200 g
  • mascarpone (at room temperature)Lácteos250 g
  • cream stiffener (2 packets)Despensa16 g
  • granulated sugar (for the cheesecake mixture)Despensa65 g
  • vanilla sugar (1 packet)Despensa8 g
  • whipping cream (cold, for the cheesecake mixture)Lácteos400 ml
  • tea biscuitsPanadería300 g
  • milkLácteos150 ml
  • whipping cream (for the topping)Lácteos75 ml
  • white chocolate (broken into pieces)Despensa125 g
  • raspberries (fresh, for garnish)Frutas y verduras50 g
  • fresh mint leaves (for garnish)Frutas y verduras5 g

por ración

Nutrición

379kcal

Carbohidratos
33 g
Proteínas
5 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Tamiz
  • Bol ×2
  • Manga pastelera
  • Batidora de varillas
  • Molde desmontable
  • Cazo

paso a paso

Preparación

  1. Cook the raspberries

    • Put the raspberries and sugar in a frying pan over medium-high heat.
    • Bring to a boil for 5-7 minutes, stirring regularly.
    Paso 1

  2. Strain the raspberry juice

    • Place a sieve over a bowl and add the raspberry mixture.
    • Press it down well with a spatula or spoon to strain out the seeds.
    • Transfer the raspberry juice to a piping bag.
    Paso 2

  3. Make the cheesecake mixture

    • In a deep bowl, combine the cream cheese, mascarpone, cream stiffener, sugar and vanilla sugar.
    • Mix for 1 minute until smooth.
    • Gradually add the whipping cream and mix until stiff.
    Paso 3

  4. Layer the biscuits and cream

    • Dip a tea biscuit in the milk and arrange it in a springform pan; repeat to cover the base.
    • Spread part of the cream cheese mixture over the biscuits and smooth it out evenly.
    • Drizzle some raspberry juice on top, then repeat with another layer of biscuits, cream and raspberry juice.
    Paso 4

  5. Finish the layers

    • Add another layer of tea biscuits and spread the remaining cream mixture over them.
    • Smooth it out evenly.
    Paso 5

  6. Make the white chocolate ganache

    • Heat the whipping cream until it almost boils.
    • Add the broken white chocolate and let it sit for 1 minute.
    • Stir until smooth.
    Paso 6

  7. Decorate the cheesecake

    • Evenly spread the white chocolate ganache over the cheesecake.
    • Pipe some raspberry juice on top and run a toothpick through it for decoration.
    Paso 7

  8. Chill to set

    • Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
    Paso 8

  9. Slice and garnish

    • Slice the cheesecake into rectangular pieces.
    • Garnish with raspberries and fresh mint leaves.
    Paso 9
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