No Bake Raspberry Cheesecake

cheesecake
Written By Robert Eisler

THE BEST cheesecake I've ever tried! A smooth creamy cheese, not very sweet, crowned with a sweet sour raspberry jelly. So simple! So great!

For a 24 cm tray:

Crust:

  • 240 g Vanilla Crackers

  • 120 g Melted Butter

The biscuits are crushed with a food processor and then mixed with melted butter. Place them on the bottom of a 24 cm tray and press, then place the tray in the fridge.

Cheese composition:

  • 15 g Gelatin

  • 90 g Cold Water

  • 250 g Quark Cheese (can be replaced with yogurt)

  • 250 g Mascarpone Cheese

  • 150 g Sweet Cheese (can be replaced with cream cheese)

  • 150 g Sugar

  • 2 pc Vanilla Extract

  • 200 g Whipped Cream

The cheeses are mixed with the sugar and vanilla. The gelatin is hydrated with water and left to cool. After it has hydrated, it is melted on a steam bath and integrated into the cheese. Integrate the whipped cream and place the composition on top of the crust. Leave to cool until hardened.

Raspberry Jelly:

  • 350 g Raspberry Puree

  • 33 g Sugar

  • 2 pc Gelatin Sheet

The gelatin is hydrated in cold water and placed over the puree mixed with sugar and heated to 40C. After completely dissolving, pour over the cheesecake.

Robert Eisler
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