Description
A delightful no-bake cheesecake combining the zingy flavor of lemonade and the sweetness of fresh raspberries.
Ingredients
Scale
- 300 g digestive biscuits
- 150 g unsalted butter, melted
- 250 ml lemonade
- 75 g caster sugar
- 15 g gelatine powder
- 500 g full-fat cream cheese
- 300 ml double cream
- 100 g icing sugar
- 200 g fresh raspberries
- 100 ml raspberry coulis
- 150 ml double cream (for decoration)
- 2 tbsp icing sugar (for decoration)
- 200 g fresh raspberries (for decoration)
- 10 g freeze-dried raspberries
Instructions
- Crush the digestive biscuits until fine and mix with melted butter. Press into the bottom of a springform cake tin and refrigerate.
- Heat the lemonade and caster sugar until dissolved. Remove from heat, add gelatine, and whisk until dissolved. Allow to cool.
- Beat the cream cheese and icing sugar until smooth. Add double cream and cooled lemonade mixture, whisking until smooth. Pour over the biscuit base, add fresh raspberries, and drizzle with raspberry coulis.
- Refrigerate the cheesecake for at least 8 hours to set.
- Whip the double cream with icing sugar until soft peaks form. Pipe around the cheesecake, then decorate with fresh and freeze-dried raspberries.
- Slice and serve chilled.
Notes
For easier slicing, warm your knife in hot water before cutting. Store in the refrigerator for up to 3 days or freeze for later use.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, no-bake, raspberry, lemonade