Raspberry Lemonade Cheesecake!
A no-bake raspberry lemonade cheesecake with a biscuit base, lemonade cheesecake filling dotted with raspberries and a coulis, and more!
full-fat cream cheese
freeze dried raspberries
Blitz the biscuits to a fine crumb and melt the butter until smooth
Mix the two together until combined and press into the bottom of a 20cm/8" deep springform cake tin
Pour the lemonade and caster sugar into a pan and heat on a medium heat, stirring until the sugar has dissolved
Take off the heat and immediately add in the gelatine, and whisk until this has dissolved completely. Leave to cool for 10 minutes, stirring every now and again.
In a new large bowl, add the cream cheese and icing sugar and beat together until smooth.
Add in the double cream and lemonade mixture and whisk until smooth
Pour this into the tin on top of the biscuit base.
Sprinkle on the raspberries (they may sink a little), and drizzle on the coulis - swirl slightly if you fancy
Set the cheesecake in the fridge overnight until set.
Carefully remove the cheesecake from the tin
Whip the double cream with the icing sugar and pipe around the edge of the cheesecake
Add on the raspberries and freeze dried raspberries and enjoy!
for this recipe
these freeze dried raspberries
for this recipe
This cheesecake lasts for 3+ days in the fridge once set
This cheesecake can freeze for 3+ months (texture may change slightly)
Please double check your gelatines setting amount as you may need more or less!
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie