Follow by Email

Saturday, September 26, 2015

Raspberry And Chocolate No Bake Cheesecake

Raspberry and Chocolate No Bake Cheesecake

This is an easy No Bake Cheesecake that will serve 8 and looks stunning.  It plates beautifully and will definitely be the highlight of your table.  A little tip is to place the Raspberries in the freezer for 30 minutes before dipping in chocolate. They will set almost instantly once dipped.

  • 320 grams 2 Packs Chocolate Biscuits Use Gluten Free if desired
  • 80 grams Butter, melted, cooled
  • 375 grams Cream Cheese, Room Temperature
  • 1/2 cup Thickened Cream
  • 1/3 cup Caster Sugar
  • 1 Lemon Rind, finely grated
  • 1 tablespoon Gelatine Powder
  • 1/4 cup Boiling Water
  • 300 grams Fresh Raspberries
  • 60 grams Dark Chocolate Melts, melted
  • Fresh Sprigs Baby Mint, to garnish
  • Pure Icing Sugar, to dust 
  • Process biscuits and butter in a food processor until well combined. Press over the base and sides of a 2.5cm-deep, 13 x 36cm rectangular fluted tart tin with removable base. Freeze for 15 minutes or until firm.
  • Step 2
    Use electric beaters to beat cream cheese, cream, sugar and lemon rind until well combined and sugar has dissolved. In a small jug, sprinkle gelatine over boiling water and whisk until dissolved. Add to cheese mixture and beat until smooth.
  • Step 3
    Fold through 200g raspberries. Spoon into tin. Chill in fridge for 4 hours or until set.
  • Step 4
    Meanwhile, line a tray with baking paper. Dip the tips of remaining raspberries into chocolate and place on tray to set.
  • Step 5
    Top the cheesecake with chocolate raspberries and mint. Dust with icing sugar.

No comments:

Post a Comment