No-Bake Raspberry Cheesecake
A baker without an oven? Mais oui, that's exactly what I am! Maybe you've read it; my oven door fell off, so I have been not baking for almost a week and a half now. What does a girl do without an oven? Well, she buys baked treats. Which was nice for a change as well. I felt like I took a breather from baking this past week. But, like an addiction, my hands started to itch, my mouth felt dry, my stomach rumbled, and finally I couldn't take it anymore. I made this easy, no-bake cheesecake topped with raspberries. A no-bake cheesecake tastes much lighter than a baked one. Which is just as well with this unbearable heat. Plus, you don't have to turn your oven on in your cramped, too hot already kitchen. Double win! Rating: 4.5 out 5.
No-Bake Raspberry Cheesecake: adapted from Nigella Lawson's Cherry Cheesecake
- 1 ¼ cups graham cracker crumbs (or any digestive biscuits)
- ¾ stick (75g) soft unsalted butter
- ½ teaspoon lemon juice
- 1 cup double cream
- 10 ounces (300g) cream cheese, at room temperature
- ½ cup confectionars' sugar
- ½ cup fresh rapberries, for topping
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump. Press this mixture into a 8-inch (20cm) springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth. Lightly whip the double cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight. When you are ready to serve the cheesecake, unmould it and arrange the raspberries in decorative fashion over the top.