Keeping the temperature balance
Cold cream cheese cream makes gelatine solidify instantly. Therefore, stir a few spoonfuls of cream into the warm gelatine and add this mixture to the main mass.
American Recipe
No-Bake Raspberry Cheesecake
The No-Bake Cheesecake is layered in a 20 cm springform pan. Gelatin stabilises the airy cream cheese cream, while part of the raspberries are absorbed as a fruity swirl.
Total time
4 hr 35 min
Calories
410 kcal
Servings
10 servings
Difficulty
Medium
Why this recipe works
Raspberry cheesecake without baking safely get firm
To keep the filling smooth, cream cheese and raspberry puree must be at room temperature before the dissolved gelatine is added. Temperature compensation prevents threads or lumps. Four hours of cooling is the minimum; the cake can be cut particularly cleanly overnight.
Summer Recipes
Fruit
Cheese
Recipe
No-Bake Raspberry Cheesecake
This raspberry cheesecake remains creamy and cut-proof without the use of an oven. A butter biscuit base, lemon cream cheese cream and fresh raspberries bring clear textures.
Ingredients
10 servings
Method
-
1
Squeeze the biscuit base
Crumble the biscuits finely and mix with the melted butter. Place in a 20 cm springform pan lined with baking paper, press down firmly and refrigerate for 20 minutes.
-
2
Cook raspberry puree
Boil 250 g raspberries with 2 tbsp sugar for 3 minutes, strain through a sieve and let cool to room temperature. Return the remaining berries to garnish.
-
3
Prepare gelatine
Soak the gelatine in cold water for 5 minutes. Mix the cream cheese, icing sugar, lemon grating, lemon juice and vanilla in a large bowl until smooth.
-
4
Tying stuffing
Squeeze the gelatine and dissolve over a very low heat. Stir in three tablespoons of cream cream cream one after the other, then quickly stir this mixture into the rest of the cream. Whip the cream until stiff and fold in.
-
5
Cheesecake Marbling
Spread half of the raspberry puree on top, add the remaining cream and loosely soak in the remaining puree with a wooden stick.
-
6
Cooling and dissolving
Cool cheesecake covered for at least 4 hours, preferably overnight. Remove from the tin edge with a thin knife and decorate with the remaining raspberries.
Kitchen know-how
Tips for No-Bake Raspberry Cheesecake
Cut clean pieces
Dip a sharp knife in hot water, dry it and clean it after each cut. This way the layers remain clearly visible.
Variations
How to adapt this recipe
Puree 300 g strawberries with 1 tbsp lemon juice. As strawberries are milder, 1 tbsp sugar is usually sufficient for the fruit portion.
Replace gelatin with agar agar according to the package specification. Agar must be boiled bubbly with some of the liquid and binds more firmly than gelatin.
Nutrition per serving
410kcal
32.0 gCarbohydrates
6.0 gProtein
29.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about No-Bake Raspberry Cheesecake
Often the cooling time was too short, the cream was not stiff enough or the gelatine was not completely dissolved. Allow at least four hours in the fridge.
Yes. Thaw them completely and boil them briefly with sugar for the puree. For garnishing, fresh raspberries are more stable and lose less juice.
It will stay fresh for about two days in the refrigerator, well covered. It is best to put fresh berries for garnishing before serving.
You can freeze it in portions without garnish for up to a month. Let the pieces defrost slowly overnight in the fridge.
Keep cooking