We’re saying goodbye to the summer holidays, but certainly not to summer itself. The raspberries in my garden are still at their very best, and I’ve been using them in my morning cereal, bakes and desserts, as well as making raspberry syrup to enjoy during the winter. They also found their way into this wonderful no-bake raspberry cheesecake, packed with raspberries and set on a crunchy Nutella and rusk base. For me, it’s a fantastic combination of flavours and one I’m sure you’ll happily come back to :).
Ingredients for the crunchy base:
- 150 g rusks
- 240 g Nutella, at room temperature
Place the rusks into a sturdy plastic bag (such as a zip-top freezer bag) and crush them with a rolling pin or meat mallet. Crush some into fine crumbs, but leave some larger pieces, which will stay deliciously crunchy. Mix thoroughly with the Nutella until well combined.
Line the base of a 23 cm springform tin with baking paper. Transfer the mixture into the tin and press it firmly over the base, pressing just enough so it holds together well when sliced.
Ingredients for the cheesecake filling:
- 250 ml Greek yoghurt, at room temperature
- 250 g full-fat or medium-fat curd cheese, ground three times, at room temperature
- ½ cup icing sugar
- 2 teaspoons vanilla bean paste or the seeds from 1 vanilla pod
- 250 ml double cream, chilled
- 10 g powdered gelatine + 50 ml water
- 200 g raspberries
Place the Greek yoghurt, curd cheese, icing sugar and vanilla into the bowl of a stand mixer. Whisk until the mixture is completely smooth and free from lumps.
Sprinkle the powdered gelatine over 50 ml cold water, stir and leave for 10 minutes to bloom. Heat gently, stirring, until the gelatine has completely dissolved, or melt it in the microwave. Do not let it boil, as the gelatine will lose its setting properties. Remove from the heat and leave to cool slightly.
Add 1 tablespoon of the cheesecake mixture to the still warm gelatine and stir until smooth. Add another 2 tablespoons, stirring well and checking that no lumps remain. Pour the tempered gelatine into the cheesecake mixture and immediately whisk until fully incorporated.
In a separate bowl, whip the chilled double cream until stiff. Fold it gently into the cheesecake mixture in two additions. Finally, gently fold in the raspberries.
Spread the cheesecake filling over the prepared base and smooth the top with a spatula. Chill for several hours, preferably overnight. Once fully set, remove the cheesecake from the tin and spoon the thickened raspberry topping over the surface. If you like, decorate with mini meringues.
Ingredients for the raspberry topping:
- 220 g raspberries, fresh or frozen, plus an extra 80 g
- 3 g powdered gelatine
- 3 tablespoons caster sugar
- 1 teaspoon potato starch, mixed with 1 tablespoon water
Sprinkle the gelatine over 2 tablespoons of water, stir and leave to bloom.
Place the 220 g raspberries and the sugar into a small saucepan over a medium heat. Cook until the sugar has dissolved (the raspberries will release plenty of juice). Add the potato starch slurry, stir well, bring to the boil, then remove from the heat. Add the bloomed gelatine to the hot raspberries and stir until completely dissolved. Fold in the remaining 80 g raspberries and leave to cool completely.
Store the cheesecake in the fridge.
Enjoy!
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