In summer, when there are fresh berries in abundance, it is the perfect time to integrate them into different recipes. Whether homemade ice cream or a fluffy Sunday cake, all types of berry are great for refining desserts. Today we give you two recipes for summer cheesecake with raspberries that you will certainly love! The two variants are for a refrigerator cake without baking, because in the heat no one may be in front of the oven for hours.
No matter if youFreshly picked raspberries from your own gardenUse or buy them from the weekly market, the small red fruits are the perfect ingredient for a summer cheesecake. Take a look at our summer recipes and prepare a delicious cheesecake yourself.
Cheesecake with raspberries-refreshing summer recipe without baking
If you don't feel like switching on the oven in the heat, then a cheesecake without baking is the perfect alternative to the classic. This recipe is very light and creamy and can be prepared without much frills. The fresh raspberries give taste and color and are used in both the cream and topping.
Ingredients:
For the biscuit floor:
- 150 g ramp-grain buttocks
- 60 g melted butter
For the fruit puree:
- 1 ½ TL (5 g) instant gelatin
- 2 tablespoons of lemon juice
- 2 tablespoons (16 g) corn starch
- 50 g of crystal sugar
- 300 g of fresh raspberries
For the filling:
- 450 g cream cheese, at room temperature
- 90 g powdered sugar
- 1 TL Vanilleextrakt
- 160 ml of cold whipped cream, min. 35 % fat content
For topping:
- Fresh raspberries
- Minzblatter
- Icing sugar
Prepare raspberry cheesecake quickly and easily
- Keksboden:Shoot the cookies into fine crumbs. Put in a bowl together with the melted butter and mix well.
- Put the mixture in an 18 cm springform pan. Press evenly with the back of a spoon. Place in the freezer while continuing with the preparation of the filling.
- Fruit puree:Mix the gelatin and lemon juice in a bowl and leave it standing for 5 minutes so that the gelatin can swell.
- Put the bloated gelatin together with the remaining ingredients for the puree in a saucepan and cook over medium heat until a thick mass is created. Press the raspberries to shred them.
- Seven in a glass and let it cool down to room temperature before use. You get about ½ cup of fruit puree.
- Cream cheese filling:Put the cream cheese in a bowl and beat it until frothy with a hand mixer. Now add the powdered sugar and the vanilla extract and stir until everything is well mixed.
- As they beat, they slowly pour in the cooled fruit puree. If you have mixed everything well, put it aside.
- In another bowl, they hit the whipped cream to soft tips. Then give the cream for cream cheese mixture and carefully fold in with a spatula.
- Pour the filling into the prepared shape. Wiggle a little so that the filling is stuck. Smooth the surface with a spatula. In the coldest part of the refrigerator at least 8 hours or until it gets complete.
- Decorate and serve:Drive around the cheesecake with a knife and take out the springform pan.
- Garnish the cheesecake with fresh raspberries and mint leaves and dust slightly with powdered sugar. Cut into slices and serve.
Take a look tooRecipes for a raspberry yogurt cakeFrom the fridge!
A maximum enjoyment: recipe for raspberry cheesecake with white chocolate and meringue
Creamy, light and, among other things, cold - a fruity cheesecake from the fridge is the perfect dessert for summer. If you want to impress your guests with a nicely decorated cake, you can try this recipe for cheesecake with raspberries, white chocolate and meringue. Without any gelatin or other complicated baking ingredients, the following recipe is simple, quick to prepare and, among other things, - seductively delicious.
Ingredients:
- 200 g ramp-grain buttocks
- 50 g butter, melted
- 200 g white chocolate, roughly crushed
- 150 g Mascarpone
- 200 ml doppelrahm
- 200 g cream cheese
- 250 g of fresh raspberries
For topping:
- 200 ml doppelrahm
- 2 tablespoons of powdered sugar
- 300 g raspberries
- 3 big meringue, broken into pieces
Preparation:
- Put the cookies in a food processor and chop them into crumbs, then add the melted butter and mix for a short time.
- Put the cookie dough in a 20 cm springform pan, press it evenly and set cool while preparing the filling.
- Carefully melt the white chocolate in a heat -resistant bowl over a saucepan with simmering water and then let it cool down a little.
- Beat the cream, cream cheese and mascarpone in a bowl with a wooden spoon or spatula until the mass thicken - not too much, otherwise it becomes too stiff to lift the chocolate underneath.
- Mix in the white chocolate until the mass is smooth.
- Put half of the cheesecake filling on the biscuit floor, sprinkle with fresh raspberries and spread the rest of the filling on top.
- Put the cheesecake with raspberries in the fridge for at least 3-4 hours, but preferably overnight.
- For the topping, open the cream with a tablespoon of powdered sugar.
- Puree 100 grams of the raspberries with another tablespoon of powdered sugar and spread through a sieve.
- Pound the cream, meringue and raspberries on the cheesecake and drizzle the raspberry sauce over it.
This is a classic British recipe forCheesecake without baking, which is still known as an eton measurement cheesecake.
