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No-bake Raspberry Cheesecake

Introduction & method

Cheesecake is an amazingly simple thing that combines amazing textures and flavours - crunchy buttery biscuit base, slightly sweet, gooey and rich soft cheese filling, and the sweetness of whatever you put on top.

 No-bake Raspberry Cheesecake Recipe

Make the Biscuit Base


Smash your biscuits into crumbs. You can do this quickly in a blender, or the more fun way is to put them in a plastic bag and beat them into submission using a rolling pin. Melt the butter and stir it into the crumbs. If you take a small handful and squeeze it, it should stick together in a clump.

Place your ring moulds on a plate and add half of the crumb mixture to each one. Press it down firmly with the back of a spoon so you get a smooth layer on the bottom. Pop them in the fridge until you're ready for them.

Make the Raspberry Coulis Topping


Set aside 6 raspberries for decoration. Chop the rest of them in half and add them to a small saucepany with 1 tbsp sugar and 1-2 tbsps water. Simmer for about 5 minutes until the raspberries have disintegrated. Press the fruit through a fine sieve with the back of a spoon - make sure you scrape any stuff off the back of the sieve into the bowl.

Dissolve a quarter of a teaspoon of powdered gelatine into a tablespoon of warm water. Wash out the saucepan and add the sieved raspberries and the gelatine. Simmer for a few minutes until the mixture is completely smooth. Pour into a bowl and put in the fridge to cool down.

Make the Filling


Combine the cream cheese, double cream and 1 tablespoon of caster sugar in a bowl. You want to get a smooth paste.

Finish the Cheesecake


Remove your bases from the fridge and add half of the cheese and cream mixture to each one. Try to get the top as flat and smooth as you can. Pour on half of the coulis, and arrange three whole raspberries on the top of each cheesecake. Put in the fridge to set for at least 2 hours.

Serve the Cheesecake


The final step is to remove the cheesecakes from the rings. If you wait for them to warm up a bit they should slip out easily, possibly with the aid of a knife. Otherwise, you can warm up the ring using a blowtorch.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of No-bake Raspberry Cheesecake on YouTube.

 
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Chocolate Fondant

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Ingredients & Info


BISCUIT BASE
 4 digestive biscuits or graham crackers
 50 grams unsalted butter
  FILLING
 120 grams cream cheese or labneh
 1 tbsp double (heavy) cream
 1 tbsp caster (powdered) sugar
  TOPPING
 120 grams fresh raspberries
 1 tbsp caster (powdered) sugar
 1-2 tbsp water
 quarter tsp powdered gelatine

UNITS:
Metric
US Customary/Imperial

Makes 2 individual cheesecakes
Prep time: 10 minutes.
Chilling time: 2 hours.
Cooking time: 5 minutes.
Total time: 2 hours 15 minutes.