Chilled Raspberry Cheesecake
This delicious raspberry cheesecake is actually easy to make even though there are a few steps. It can be made ahead since it is served frozen.
Ingredients
Serves: 8
- 3/4 cup digestive biscuit crumbs
- 3 tablespoons butter, melted
- 3 tablespoons white sugar
- 3 eggs, separated
- 250g cream cheese, softened
- 1 cup (220g) white sugar
- 1/8 teaspoon salt
- 1 cup thickened cream
- 300g frozen raspberries, partially thawed
Directions
Preparation:25min ›
Cook:8min ›
Extra time:3hours chilling ›
Ready in:3hours33min
- Preheat oven to 190 degrees C. Thoroughly grease a 20x30cm baking pan and set aside.
- Stir together the biscuit crumbs, melted butter and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
- Bake the crust in preheated oven until golden, about 8 minutes.
- In a separate bowl beat the egg yolks on high speed until thick and lemon coloured. Add the softened cream cheese, sugar and salt. Beginning on low speed and increasing to high, beat until smooth.
- Place the egg whites in a large bowl and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
- Place the heavy cream in a bowl and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
- Place the raspberries in a blender. Cover and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
- Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
- Cover the pan tightly with foil. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (7)
Very easy to make - my boyfriend even helped. I love that it is No Bake!!! Used a chocolate pre-made crust store bought just to save time - fabulous. I left it in the freezer for at least 12 hours (overnight) and it was perfect. I used powder sugar instead of granulated sugar to make it more smooth. It does melt fast. - 12 May 2008 (Review from Allrecipes USA and Canada)
This recipe turned out so yummy! Much better than I had expected. I followed the recipe, but I had no heavy cream and couldn't get to the store. So I used half evaporated milk, 1/2 regular milk and 1 tbls butter, melted. I slowly added this to the creamed mixture and it still turned out WONDERFUL! I will use the heavy cream next time. As for the freezing time, I found if you freeze it uncovered it froze faster and more evenly. It was huge hit at our dinner party. We will be making this regularly! - 07 May 2009 (Review from Allrecipes USA and Canada)
Very yumalicous! I didn't have a blender cuz i was over at my boyfriends making it. i got it to a paste and just added it that way and still turned out very well. I added partial raspberries on top after an hour in the freezer. Make sure to cut the raspberries when frozen way easier! Definitely a party pleaser! - 23 Jan 2011 (Review from Allrecipes USA and Canada)