Raspberry Cheesecake

To prepare this excellent summer dessert, you wont need to turn on the oven.

Details

  • Preparation Time: 280 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 200 g Breadcrumbs, dried

  • 50 g Nuts, almonds

  • 1.5 spoons Sugar, white

  • 90 g Butter, unsalted

Filling

  • 1 bag Gelatin powder, unsweetened

  • 250 ml Sweet cream

  • 1 spoon Sugar, white

  • 400 g Cheese, creamy

  • 50 ml Juice, lemon

  • 80 g Powdered sugar

Raspberry sauce

  • 350 g Raspberries

  • 1 spoon Koruzni škrob

  • 40 ml Water

  • 2 spoons Sugar, white

Steps

  1. Melt the butter in a small pot. Set the pot aside and let the butter cool slightly. In a food processor, finely grind the cookies, almonds, and sugar. Transfer the ground cookies and almonds to a bowl and pour the melted butter over them. Mix everything well.

  2. Line the bottom of a round cake pan (22 cm in diameter) with parchment paper, then grease it well with butter. Cover the bottom and sides of the pan with the prepared cookie mixture. Store the pan in the refrigerator.

  3. Soak the gelatin in cold water and let it sit for 10 minutes to swell. Whip the cream together with sugar until stiff. In a larger bowl, mix the cream cheese, powdered sugar, and lemon juice with a hand whisk. Slowly fold the whipped cream into the mixture.

  4. Once the gelatin has swollen, heat it in a small pot over low heat until it dissolves. Be careful not to let it boil! Mix the liquid gelatin into the cream cheese and whipped cream mixture. Take the pan out of the refrigerator and pour the prepared filling over the cookie base. Gently shake the pan to evenly distribute the filling. Cover the pan with plastic wrap and store it in the refrigerator to let the filling set slightly (about one hour).

  5. Sort the fresh raspberries, clean them, and rinse them quickly under running water if needed. Set aside some raspberries for decoration and place the rest in a pot. In a saucepan, mix the cornstarch, water, and sugar, then pour the mixture into the pot with the raspberries. Bring the raspberries to a boil while stirring constantly, then remove from heat. Let the sauce cool.

  6. Take the pan with the cake out of the refrigerator and pour the cooled raspberry sauce over the filling. Finally, decorate the cake with the reserved raspberries and place it back in the refrigerator to cool completely and let the filling set fully (for about 3 to 4 hours).

  7. Carefully remove the cooled cake from the pan and place it on a serving plate. Cut it into slices of your desired size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 308.77 kcal
  • Fat: 19.85 g
    • Saturated Fat: 10.17 g
  • Carbohydrates: 26.33 g
    • Sugars: 11.81 g
  • Protein: 5.49 g
  • Fiber: 2.87 g

Advice

Instead of powdered gelatin, you can use sheet gelatin or agar-agar. Fresh raspberries can be replaced with other fresh fruits (blueberries, strawberries, blackberries, etc.), or you can use frozen fruit.