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Raspberry no-bake cheesecake
Recipe for a delicious raspberry cheesecake with mascarpone, which you can prepare without baking.
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Ingredients
number of servings
10
For the bottom layer:
- 200 g Digestive biscuit
- 100 g butter
For the top layer:
- 500 g mascarpone
- 200 ml whipping cream
- 4 pcs Yolks
- 200 g sugar
- 250 g raspberry
- 2 spoons lemon juice
- 2 spoons Gelatins
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Directions
30 min.
1. Step
Crush the biscuits in a food processor to a fine powder, then mix them with the melted butter. Then press the mixture into the bottom of a mould, ideally one with a removable base.
2. Step
Soak the gelatine in cold water. Whisk the mascarpone, whipping cream, egg yolks and sugar until smooth.
3. Step
Blend the raspberries, add the gelatine and lemon juice. Reserve the remaining raspberries for garnish. Don't be afraid of the lemon, it adds a lovely fresh flavour.
4. Step
Spread the raspberry mixture on the biscuit base and the mascarpone mixture on top.
5. Step
Place the cheesecake in the refrigerator for at least 4 hours to set.
6. Step
Garnish with raspberries before serving.
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