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No bake cheese cake with raspberries puree

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No bake cheese cake with raspberries puree

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Directions

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Goodies’ time is here 😊

Today’s recipe is for another no-bake dessert. Fruity, low-fat and refreshing, this dessert is a smart choice for hot days ✨🌞

Crust
200 g graham crackers, crumbled

50 g butter, melted

250 g greek yogurt

250 g ricotta

50 g honey

15 g gelatin powder

Raspberries puree (coulis)

500 g raspberries

30 g icing sugar

Decorate

50 g blueberries

50 g redcurrants

Prepare a springform pan with parchment paper.

Mix the crackers with the butter and add the mixture to the pan, pressing with your fingers to form an even layer. Place it in the fridge.

Place 400 g raspberries in a small pan with the icing sugar (keep the rest of the raspberries for decoration).

Heat the fruits for 2-4 minutes or until the raspberries release their juices.

Remove from the heat and blend them until the raspberries are puréed.

Pass through a sieve to remove the seeds and set aside (optional step).

In a bowl add 150 ml cold water and gelatin powder and stir. Let stand for 10 minutes. Microwave for 30 seconds or until all gelatin is dissolved (don’t boil it!).

Using an mixer, beat the ricotta and honey until smooth. Add yoghurt and the dissolved gelatin. Mix until well combined.

Divide the mixture in half. Keep one half for white layer.

Mix the other half with raspberries puree (coulis) – for purple layer. Pour this into the pan and place it in the freezer for 20 minutes, for a quick set.

After this time, pour the other half (the white one) and place the pan in the fridge for at least 3 hours.

Before serving decorate the cheesecake with your favorite forest fruits.

Enjoy!

Foodiality

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Zoodle salad

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