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No-Bake Raspberry Cheesecake
Dessert

No-Bake Raspberry Cheesecake

45 minVoor 12Nutri-Score D€€
van @kookmutsjes126 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • raspberries (frozen)Groente en fruit225 g
  • granulated sugar (for the raspberry mixture)Voorraadkast90 g
  • cream cheese (at room temperature)Zuivel200 g
  • mascarpone (at room temperature)Zuivel250 g
  • cream stiffener (2 packets)Voorraadkast16 g
  • granulated sugar (for the cheesecake mixture)Voorraadkast65 g
  • vanilla sugar (1 packet)Voorraadkast8 g
  • whipping cream (cold, for the cheesecake mixture)Zuivel400 ml
  • tea biscuitsBakkerij300 g
  • milkZuivel150 ml
  • whipping cream (for the topping)Zuivel75 ml
  • white chocolate (broken into pieces)Voorraadkast125 g
  • raspberries (fresh, for garnish)Groente en fruit50 g
  • fresh mint leaves (for garnish)Groente en fruit5 g

per portie

Voedingswaarden

379kcal

Koolhydraten
33 g
Eiwitten
5 g
Vetten
25 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Zeef
  • Mengkom ×2
  • Spuitzak
  • Handmixer
  • Springvorm
  • Steelpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Finish the layers

    • Add another layer of tea biscuits and spread the remaining cream mixture over them.
    • Smooth it out evenly.
    Stap 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.
    Stap 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.
    Stap 7

  8. Chill to set

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

  9. Slice and garnish

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