No-bake raspberry cheesecake
12 servings
porsjoner30 minutes
aktiv tid30 minutes
total tidIngredienser
300g digestive biscuits
100g unsalted butter melted
500g full-fat soft cheese
100g caster sugar
1 tsp vanilla extract
300ml double cream
300g raspberries
icing sugar for dusting (optional)
Fremgangsmåte
Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.
Næringsinnhold
Porsjonsstørrelse
-
Kalorier
459
Totalt fett
36 g
Mettet fett
21 g
Umettet fett
-
Transfett
-
Kolesterol
-
Natrium
0.79 mg
Totalt karbohydrater
28 g
Kostfiber
2 g
Totalt sukker
17 g
Protein
5 g
12 servings
porsjoner30 minutes
aktiv tid30 minutes
total tid