Raspberry cheesecake

Raspberry Cheesecake

Written by Wetta on in Cakes
Servings: 12Calories (per serving): 147 kcal

Ingredients

  • 200 g dry cookies
  • 100 g butter
  • 250 g cream cheese (I used Philadelphia)
  • 200 ml fresh cream
  • 100 g powdered sugar
  • 12 g gelatin sheets
  • 150 g raspberries (or more if you like... it depends on your personal taste)

Directions

  1. Place the cookies in a food processor and pulse them. You can choose to pulse them until finely ground or leave a few slightly larger pieces—but not too many, or the crust will crumble. I prefer to leave a few cookie pieces, as shown in the photo.

  2. Melt the butter in a small saucepan, mix it with the cookies, and press the mixture evenly into the bottom of a 24-cm cake pan.

  3. Let it rest in the refrigerator for 20 minutes.

  4. Meanwhile, prepare the cream by mixing the cream cheese with the powdered sugar.

  5. Soak the gelatin sheets in cold water; then, once drained, dissolve them in a small saucepan and mix them into the cheese.

  6. Whip the cream and fold it into the custard. Finish the dish by adding the chopped raspberries, setting aside a few for garnish.

  7. Then pour the mixture over the cookie crust, smooth the surface, and return it to the refrigerator for at least 2 hours.

  8. Before serving, garnish as desired with the remaining raspberries.

Raspberry Cheesecake

Raspberry Cheesecake

Summer has finally arrived; it’s really hot out, and I really don’t feel like turning on the oven, but I still want to enjoy a nice dessert, so I’ve decided to share a recipe for a** cold raspberry cheesecake** with you. Actually, the idea came from my niece, who just finished her 8th-grade exams and wanted a nice cake to celebrate. She wanted something fresh and tasty—and here it is! It’s easy to make and can even be prepared the day before.

I prepare it the night before and let it rest in the refrigerator overnight.

I hope you enjoyed my recipe :)