No bake Raspberry Lemonade

cheesecake
Creamy lemony cheese filling meets raspberry compote in
this crunchy, sweet crust that is enhanced with freezed
dried raspberries for the ultimate luxurious taste
Cook Time Waiting Time Total Time 5 from 11 votes
1 hr 6 hrs 7 hrs
Course: Dessert Cuisine: American Servings: 16 Calories: 513kcal
Author: Katalin Nagy
Equipment
Mousse cake ring (adjustable in size)
Offset spatula
Rubber spatula
Electric hand mixer
Digital scale
Piping bag
1A Round nozzle tip
Ingredients
Crust
280 g Unsalted butter
560 g Biscuit crumb Eg. Graham cracker crumbs or Digestive
40 g Freezed dried raspberry
Pinch of salt
Filling
6 Gelatine sheet 1 gelatin sheet: 1,7g
180 g Heavy Cream 36% fat
200 g Granulated sugar
130 g Lemon juice freshly squeezed
600 g Cream cheese ex. Philadelphia full fat
540 ml Heavy Cream 36% fat, use it cold
Raspberry Topping
800 g Raspberry puree measure after removing majority of the seeds
200 g Granulated sugar depends on sweetness of your fruit
40 g Lemon juice freshly squeezed
5 Gelatin sheets
Instructions
Crust
1. Start with melting butter in the microwave then let it cool slightly while
preparing the biscuit crumbs
2. Biscuit crumbs can be made in a food processor or by using a zip bag and
rolling pin. Place freezed dried raspberries into the zip bag along with the
biscuit and crush until crumbly. Mix crumbs with the warm but not hot
butter and pinch of salt until it comes together
3. Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm /
6 inches) with the mixture and press it flat evenly and tightly starting with
the side then moving onto the bottom. If the mixture is too runny, place it
into the fridge for a few minutes. Once the crust is evenly distributed, place
it into the freezer while preparing the filling
Cream cheese filling
1. Soak gelatin sheets into cold water
2. Heat the smaller amount of heavy cream (90g) with sugar until sugar
dissolves and the mixture is simmering
3. Squeeze excess water from gelatin and stir into the mixture then stir in
lemon juice. Let gelatin mixture come to room temperature
4. In another bowl beat cream cheese with an Electric hand mixer until light
and fluffy then fold in gelatin mixture with the help of a Rubber spatula
5. In a separate bowl whip heavy cream until soft peaks and very gently, using
a Rubber spatula fold into the cream cheese mixture. It must stay light and
fluffy before pouring into the crust
6. Pour or pipe filling into the crust and smooth the top with an Offset
spatula. Place it into the fridge for 1-2 hours until filling set
7. Set some filling aside, cover with plastic wrap for the decor and refrigerate
Topping
 1. Mash raspberry and run it through a sieve to get rid of the majority of the
seeds, then measure it
2. Soak gelatin sheets into cold water. Cook raspberry puree, sugar, lemon
juice for about 10 minutes until mixture slightly thickens and some water
evaporates
3. Squeeze excess water from gelatin and stir into the fruit mixture. Let
topping slightly cool to about room temp before pouring it onto the
cheesecake.
4. Leave cheesecake now with the topping on it to set in the fridge for min 4
hours
Decoration
1. Once cheesecake set, very carefully remove the ring / spring form
2. Decorate with the remaining cream cheese filling, fresh raspberries,
raspberry compote. lemon zest and some mint leaves
3. Store in fridge
Nutrition
Calories: 513kcal | Carbohydrates: 29g | Protein: 5g | Fat: 44g | Saturated Fat: 27g
| Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g |
Cholesterol: 141mg | Sodium: 143mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g |
Vitamin A: 1603IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg