<\/p>\n

\n

A wonderful and fairly simple no-bake raspberry cheesecake. Raspberries are added as a pur\u00e9e to the cheesecake mixture, as whole berries inside the cheesecake and again on top. The cheesecake is finished with a white chocolate ganache. Perfect for summer!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the no-bake raspberry cheesecake:<\/span><\/p>\n

\n
• 100 g Savoiardi biscuits (or other sponge fingers)<\/li>\n
• 1 packet raspberry jelly (the packet intended for 500 ml water)<\/li>\n
• 250 g mascarpone, at room temperature (or curd cheese, finely ground three times)<\/li>\n
• 200 g raspberries + 300 g raspberries<\/li>\n
• 250 ml double cream, chilled<\/li>\n<\/ul>\n

  Dissolve the raspberry jelly in 250 ml boiling water (half the amount of water stated on the packet) and leave to cool slightly. Press 200 g of the raspberries through a sieve, discarding the seeds.<\/p>\n

  Line the base and sides of a 23 cm springform tin with baking paper (grease the sides of the tin with butter and stick a strip of baking paper to them \u2013 the cheesecake tends to discolour where it comes into contact with the metal). Arrange the sponge fingers over the base, breaking them into pieces if necessary.<\/p>\n

  Place the cooled, liquid jelly, mascarpone and raspberry pur\u00e9e in a bowl. Blend with a hand blender until completely smooth and lump-free. Place in the fridge until slightly thickened. Whip the double cream until stiff. Add it to the slightly thickened raspberry mixture and gently fold together with a whisk. Add the raspberries and fold them in.<\/p>\n

  Pour the mixture over the sponge fingers in the prepared tin. Refrigerate until completely set.<\/p>\n

  Ingredients for the topping:<\/span><\/p>\n

  \n
  • 40 ml double cream<\/li>\n
  • 120 g white chocolate, chopped<\/li>\n
  • 450 g raspberries<\/li>\n
  • mini meringues, for decoration<\/li>\n<\/ul>\n

    Heat the double cream until almost boiling, then remove from the heat. Add the white chocolate and leave for 2 minutes. Stir until smooth and glossy, passing it through a sieve if necessary to remove any lumps. Leave to cool, but make sure the topping remains pourable.<\/p>\n

    Spread the chocolate topping over the chilled no-bake raspberry cheesecake. Decorate with fresh raspberries, placing them closely together, and mini meringues.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    A wonderful and fairly simple no-bake raspberry cheesecake. Raspberries are added as a pur\u00e9e to the cheesecake mixture, as whole berries inside the cheesecake and again on top. The cheesecake is finished with a white chocolate ganache. Perfect for summer!<\/p>\n","protected":false},"author":1,"featured_media":5699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[56,14,54],"tags":[96,104,155,108,109],"duration":[],"tag_group":[],"class_list":["post-5698","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cheesecakes","category-no-bake-cakes","category-no-bake-cheesecakes","tag-chocolate","tag-double-cream","tag-jelly-en","tag-mascarpone-en","tag-raspberry"],"acf":[],"yoast_head":"\n