No-bake raspberry cheesecake with jelly

No-bake cheesecake with raspberries and jelly is a combination you can never get tired of when fresh raspberries are in season. It is especially good on hot days – a combination of chocolate biscuits, a cold, light and fluffy cheesecake and raspberries in jelly. 

Ingredients for the base:

• 170 g chocolate biscuits
• 50 g butter, melted

Place the biscuits and butter in a food processor and blend until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, put the biscuits in a strong bag (e.g. a resealable bag) and crush them well with a rolling pin or a meat mallet, then mix with the melted butter.

Line the bottom of a 23 cm springform tin with baking paper (you can also line the sides if needed). Tip the biscuit mixture into the tin and press it firmly over the base, smoothing it with a spoon.

Ingredients for the cheesecake layer:

• 250 g full-fat or semi-fat curd cheese, finely ground three times
• 250 g mascarpone, at room temperature
• 110 g icing sugar
• 1 tsp vanilla bean paste or seeds from 1 vanilla pod
• 300 ml double cream, chilled
• 10 g powdered gelatine (3½ tsp) + 50 ml cold water

Place the curd cheese, mascarpone, icing sugar and vanilla in the bowl of a mixer. Beat with the whisk attachment until smooth and free of lumps.

Pour 50 ml cold water over the gelatine, stir and leave for 10 minutes to swell. Place over low heat and warm, stirring, until the gelatine has completely dissolved, or heat briefly in the microwave. Do not let it boil, as this will stop the gelatine from setting properly. Remove from the heat and leave to cool slightly.

Add a spoonful of the cheesecake mixture to the warm gelatine and mix well. Add another 2 spoonfuls and mix again, making sure there are no lumps. Add the gelatine mixture to the cheesecake mixture and immediately mix until combined. In a separate bowl, whip the chilled double cream until stiff. Add it to the cheesecake mixture in two batches and gently fold in.

Spread the cheesecake mixture over the biscuit base and smooth the top with a spatula. Place in the fridge until the cheesecake layer has started to set.

Additionally:

• 350–400 g raspberries
• 2 packets of raspberry jelly, each for 500 ml water

Dissolve both packets of jelly in half the amount of water stated on the packet (dissolve both in 500 ml boiling water). Leave to cool.

Arrange the raspberries over the set cheesecake layer. Pour a small amount of jelly over the raspberries and chill until set. Then very gently pour over the remaining jelly – this will prevent the raspberries from floating to the top.

Chill the no-bake raspberry cheesecake in the fridge, preferably overnight, until completely set.

Enjoy!