Raspberry cheesecake (no bake)
Enjoy the ease of no-bake raspberry cheesecakes - a delicious dessert that's both simple to prepare and incredibly flavorful! The combination of cheesecake and raspberries makes these pastries perfect for any occasion!
INSTRUCTIONS
- 1 Place the raspberries with the sugar in a pan over medium-high heat. Bring to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on it. Add the raspberry mixture and press well with a spatula or spoon so that the seeds remain behind. Put the raspberry juice in a piping bag.
- 2 Place the cream cheese with the mascarpone, whipping stabilizer, sugar and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Add the cream little by little and mix until stiff.
- 3 Take a tea biscuit. Dip it in the milk and distribute over a springform pan. Repeat the process.
- 4 Spoon the cream cheese mixture over it and spread evenly. Distribute some of the raspberry juice over it. Repeat with another layer of tea biscuits, cream and raspberry juice. Distribute another layer with tea biscuits and spoon the remaining cream over it. Spread evenly.
- 5 Bring the unwhipped cream to just boiling. Add the broken white chocolate. Let stand for 1 minute. Mix until smooth.
- 6 Distribute the white chocolate ganache evenly over the cheesecake. Pipe some raspberry juice on it and drag through with a toothpick. Place the raspberry cheesecake, covered, in the refrigerator to set, preferably overnight.
- 7 Cut the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.
