Raspberry Cheesecake (no bake)
Prep Time
40 minutes
Porties
Serveert 12
Niveau
Easy
This raspberry cheesecake is the ultimate creamy and fruity treat that looks fancy but is super easy to make! We’re talking layers of tea biscuits soaked in milk, a silky cheesecake filling made with cream cheese and mascarpone, and a tangy raspberry sauce that adds the perfect burst of flavor. Oh, and don’t forget the rich white chocolate ganache on top—because why not?
The best part? You don’t need an oven, and it comes together with just a few basic steps. Layer the biscuits, whip up the creamy filling, drizzle that gorgeous raspberry syrup, and top it all off with white chocolate. Pop it in the fridge, let it set overnight, and you’ve got yourself a dessert that’s both elegant and delicious. Perfect for when you want to impress without breaking a sweat!
Ingrediënten
Bakvorm 28 cm x 18 cm
Substitute vanilla sugar with vanilla extract.
Replace mascarpone with your favorite cream cheese.
Adjust sugar to taste.
This raspberry cheesecake is the ultimate creamy and fruity treat that looks fancy but is super easy to make! We’re talking layers of tea biscuits soaked in milk, a silky cheesecake filling made with cream cheese and mascarpone, and a tangy raspberry sauce that adds the perfect burst of flavor. Oh, and don’t forget the rich white chocolate ganache on top—because why not?
The best part? You don’t need an oven, and it comes together with just a few basic steps. Layer the biscuits, whip up the creamy filling, drizzle that gorgeous raspberry syrup, and top it all off with white chocolate. Pop it in the fridge, let it set overnight, and you’ve got yourself a dessert that’s both elegant and delicious. Perfect for when you want to impress without breaking a sweat!
Stappenplan
1 Place the raspberries and sugar in a skillet over medium heat. Bring to a boil for 5-7 minutes, stirring occasionally. Place a sieve over a bowl and pour the raspberry mixture into the sieve, pressing it with a spatula or spoon. Put the raspberry syrup into a piping bag. |
2 In a large bowl, combine the cream cheese, mascarpone, whipping cream stabilizer, sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the heavy cream, mix until stiff. |
3 Take a tea biscuit, dip it in milk, and layer in a springform pan. Repeat the process. |
4 Spread the cheesecake mixture evenly over the biscuits. Drizzle some raspberry syrup on top. Repeat with another layer of tea biscuits, cheesecake mixture, and raspberry syrup. Add one more layer of tea biscuits and spread the remaining cheesecake mixture evenly. |
5 Heat the heavy cream until almost boiling. Add the broken pieces of white chocolate and let it sit for 1 minute. Stir until smooth. |
6 Pour the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and swirl it with a toothpick. Cover and refrigerate the raspberry cheesecake, preferably overnight. |
7 Cut the cheesecake into rectangular slices and garnish with fresh raspberries and mint leaves. |
