Description
A delightful dessert combining creamy cheesecake and tangy raspberries, perfect for any occasion.
Ingredients
Scale
- 200g Maria or vanilla biscuits
- 80g melted butter
- 400g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 200g raspberries
- 1 teaspoon vanilla extract
- 2 tablespoons gelatin (optional)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a springform pan.
- Crush the Maria or vanilla biscuits and mix them with the melted butter. Press this mixture into the bottom of the pan to form the crust.
- In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- If using gelatin, dissolve it in warm water and add it to the mixture.
- Pour the filling over the crust and smooth the top.
- Top with fresh raspberries.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled and enjoy your delicious raspberry cheesecake!
Notes
Store leftover cheesecake in the refrigerator for up to five days, or freeze it well-wrapped for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: raspberry, cheesecake, dessert, easy recipe, no-bake