- 250 gram plain cookies
- 150 gram butter + extra for greasing
- 1 lemon (zest + juice)
- 4 gelatin leaves, or 4 tablespoons gelatin powder
- 50 ml water
- 400 gram cream cheese
- 250 ml cream
- 100 gram white caster sugar
- 2 tablespoons of vanilla extract
- 50 gram raspberries + extra for garnish
Kitchen equipment needed
- small saucepan
- spring form
- lemon grater
- standmixer or handmixer
- small bowl
- rod mixer
- rolling-pin or food processor to crush the cookies
Preparation — 15 minutes
GREASE the spring form with butter and set aside. CRUMBLE the cookies, there are a lot of ways to get the result you like. Use a food processor, blender or even a rolling-pin to crush the cookies. Slowly MELT the butter in the small saucepan, let it cool of for a few minutes. COMBINE the cookie crumbs, melted butter and zest of 1 lemon. PRESS the cookie mixture in the springform to create a pie crust bottom. Grab the small bowl and fill it with cold water. One by one, add the gelatin leaves and set aside.
You can use the same small saucepan to create the gelatin mixture. ADD raspberries, lemon juice of half a lemon, sugar and water and let it simmer on low heat for a few minutes. Use the rod mixer to create a smooth raspberry mixture. SQUEEZE the water from the gelatin leaves and mix them into the hot raspberry mixture. Set aside for a few minutes, until cooled off enough.
Finishing up the no-bake raspberry cheesecake — 5 minutes + waiting time
COMBINE cream cheese, cream and vanilla extract in the bowl of your standmixer. MIX well until you’ve reached a smooth mixture. ADD the raspberry mix and mix again until smooth. POUR into the spring form with cookie crust and set in the fridge for at least 3 hours, or until firm.
GARNISH with fresh raspberries and if desired, some extra whipped cream.