Raspberry cheesecake

Name: Raspberry cheesecake
Ingredients: 200 g petit-beurre biscuits; 100 g soft butter; 200 ml cream; 200 g white chocolate; 200 g Philadelphia-style cream cheese; 40 g sugar; 250 g raspberries

Dessert - Raspberry cheesecake by Viorica B. - Recipia

This no-bake raspberry cheesecake sets in the fridge and can be sliced after at least two hours. The raspberry and white chocolate cream cheese filling stays dense, with pink flecks, and the buttery biscuit base is tender, without the dry texture of a baked crust. I serve it in small slices, just big enough to show the layer of cream. Preparation: 20 minutes. Cook time: 5 minutes. Rest time: 165 minutes. Total time: 190 minutes. Servings: 8. Approximately 520 kcal and 6 g protein per serving.

Ingredients

200 g petit-beurre biscuits
100 g soft butter
200 ml cream
200 g white chocolate
200 g Philadelphia-style cream cheese
40 g sugar
250 g raspberries

Preparation

1. Line a tart tin with plastic wrap. Crush the biscuits and mix them with the soft butter, then gather the mixture into a ball. 2. Put the ball in the fridge for 15 minutes, then press it into the bottom of the tin. 3. Heat the cream and grated white chocolate over low heat for 5 minutes, stirring until the chocolate melts. Chill the mixture for 30 minutes, until cool. 4. Mash 200 g of the raspberries with a fork. Mix the cream cheese with the sugar, mashed raspberries and cooled chocolate cream. 5. Spread the cream over the biscuit base and smooth the top. Chill the cheesecake for at least 2 hours, until the cream is firm. 6. Remove it from the tin and carefully peel off the plastic wrap. Put it on a serving plate, decorate with the 50 g of raspberries you set aside and slice.

Notes

I serve black tea without sugar alongside it, the white chocolate is sweet enough for each slice. Choose firm raspberries, without any crushed fruit; if the fresh berries release a lot of juice when mashed, drain the liquid separately before mixing them in. Thaw frozen raspberries in a sieve and drain them completely, otherwise the leftover water will loosen the cream. Leave the cream cheese on the counter for 20 minutes before mixing; when cold, it is harder to break down and small lumps can remain. I make it the night before when serving it after lunch, since the two hours in the fridge are only the minimum time it needs to hold together when sliced. For a gluten-free version, replace the biscuits with 200 g of certified gluten-free biscuits; the butter, cream and cream cheese are dairy, while regular biscuits contain gluten. Keep it covered in the fridge and eat it within three days.