The RASPBERRY CHEESECAKE is a spoon dessert no-bake, creamy, spectacular and indulgent. Due to its heart shape it is ideal to prepare for Valentine’s Day, but it’s great for many other occasions too, such as Mother’s Day or your little one’s birthday.
Its perfect creaminess, combined with the intense and delightful aroma of raspberries, makes this cake a true masterpiece. Yet, despite appearances, it’s within everyone’s reach, provided you carefully follow the several steps I illustrate step by step in the photo-recipe below.
With a bit of patience but no difficulty, you can make a beautiful and delicious cake that will bring smiles to your loved ones—for the love it represents, but above all for its exceptional taste. Try it and see!
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 387.42 (Kcal)
- Carbohydrates 45.45 (g) of which sugars 29.15 (g)
- Proteins 7.96 (g)
- Fat 20.21 (g) of which saturated 7.37 (g)of which unsaturated 3.97 (g)
- Fibers 2.80 (g)
- Sodium 193.77 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups dry cookies (for crumbs)
- 6 tbsp butter (melted)
- 1 cup raspberries
- 1 tsp lemon juice
- 2 tbsp powdered sugar
- 7 oz cream cheese (spreadable)
- 1 cup whole milk ricotta
- 1/3 cup plain yogurt
- 1 1/8 cups powdered sugar
- lime zest
- 3 tbsp milk
- 3 sheets gelatin sheets
- 1 cup raspberries
- 1/3 cup powdered sugar
- 1 sheet gelatin sheet
- 1 tsp lemon juice
- raspberries
- colored sprinkles
YOU WILL NEED FOR THE RASPBERRY CHEESECAKE
- 1 Mold
- 2 Bowls
- 1 Food processor
- 1 Immersion blender
- Electric beaters
- 1 Saucepan
- 1 Sieve
RASPBERRY CHEESECAKE PREPARATION
First, make the base for the RASPBERRY CHEESECAKE.
Place the cookies in the food processor and blitz them finely. Add the melted butter and mix. Put a sheet of parchment on a baking tray and place the 20 cm (approximately 8 in) heart-shaped mold on top, lining the sides with acetate (if you don’t have acetate it’s not a problem). Alternatively to the steel ring I used, you can use a classic heart-shaped springform pan.
Pour the cookie mixture into the pan and press it well with the back of a spoon. Place in the fridge for 30 minutes.
Place the raspberries in a jar with the lemon juice and powdered sugar. Then blend everything until you obtain a smooth, homogeneous sauce. Pass it through a sieve to remove the seeds and set aside.
Soak the gelatin in cold water for 5 minutes. Then squeeze it, add it to the milk slightly warmed and let it dissolve.
In a bowl put the cream cheese, ricotta, Greek yogurt, powdered sugar and lime zest. Work everything with electric beaters until you obtain a smooth and fluffy mixture.
Add the raspberry purée and mix. Finally add the gelatin dissolved in the milk and incorporate thoroughly.
Take the base back from the fridge, pour the cream into it and level the surface. Place again in the fridge to set for at least 4 hours.
Soak the gelatin for 5 minutes.
Wash the raspberries and blend them with the powdered sugar and lemon juice. Then pass the purée through a sieve to remove the seeds. Put half of the purée in a small saucepan and warm it slightly.
Add the squeezed gelatin and let it dissolve.
Add this mixture to the rest of the purée and mix.
Cover the cheesecake with the warm gelatin and place again in the fridge for at least 2 hours. The best option is to prepare the dessert the night before so the gelatin has time to set completely.
When serving, decorate the raspberry cheesecake with fresh raspberries and colored sprinkles.
STORAGE
RASPBERRY CHEESECAKE keeps in the fridge well covered for up to 4 days. I do not recommend freezing it because once thawed, due to the presence of gelatin, it may release liquid.
