Hands up if you love cheesecake! 🙋🏻♀️
We sure do and this one is a no-bake, minimal mess and effort! This cake has been a hit at many parties, as I’ve adopted it from One Dish Closer to Perfection. I took out a bit more sugar than what she used as I don’t like it too sweet and its perfect with the tartiness of the berries. See edits below!
INGREDIENTS
200g digestive biscuits
50g butter
400g full fat cream cheese*
200g mascarpone
150g caster sugar I reduced it to 100g, but you can even use as little as 80g!
A few drops of vanilla essence (no more than a ¼ teaspoon) I use 1 tsp, I love my vanilla!
4 tsp gelatine dissolved in 50ml boiling water (cooled)
200ml cream, whipped into soft peaks
200g fresh raspberries - I used 150g frozen raspberries and the 50g of fresh to decorate (raspberries are expensive!)
* Please note that a this should not be substituted for a reduced fat version; apart from the fact that it won't taste as good, it is unlikely to set properly
METHOD
Lightly grease a 20cm springform tin with oil (or mini tins if you are planning to do mini cheesecakes) ; try to avoid a strong flavoured oil, like extra virgin olive oil, as you will be able to taste the residue on the cheesecake. (I also like to use baking paper to line the sides of the baking tin).
Turn the biscuits into crumbs. You can either do this by putting them in a clean tea towel, plastic bag or freezer bag and bashing with a rolling pin or by putting them in a food processor for 30 seconds. (Definitely went for the food processor option).
Melt the butter and combine with the biscuit crumbs. Press the biscuit mixture into the base of the tin, spreading as evenly as possible, and put in the fridge to chill while you prepare the cheese mix. (Use the back of a spoon or glass to do so).
Whip the cream cheese, mascarpone and caster sugar together until smooth; you can do this with an electric mixer or by hand. (I used an electric mixer because I am lazy, but also make sure not to overwhip). Add the vanilla essence and gelatine mixture and stir well to combine; if the gelatine is not dissolved properly or not stirred evenly, you will end up with nasty lumps throughout.
Fold in the whipped cream and 150g of the raspberries. If you fold the raspberries in gently you should get a pretty pink and white marbled effect as the juices run from the raspberries. I like to stir it enough to turn the mix a consistent pink colour, as I like the flavour of the raspberries throughout. Either way is fine, it is just a matter of preference.
Pour the cheese and raspberry mixture onto the base you prepared in the tin and refrigerate for at least 3 hours, but preferably overnight.
Use the leftover 50g of raspberries & dusting of icing sugar to decorate. Depending on what’s on special or what berries are in season I use them to decorate! Have included pics below for inspo.
