ラズベリーレアチーズケーキの作り方 No-Bake Raspberry Cheesecake｜HidaMari Cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture and flavor.

Make raspberry puree by heating 100g frozen raspberries, 30g granulated sugar, and juice of 1/3 lemon in a small pot until the raspberries break down. Strain and cool.

Prepare the base by crushing 1 packet of Oreo cookies and mixing with 15ml milk, then press into a 15cm round mold and refrigerate.

Drain 300g unsweetened yogurt until you have 180g.

Mix 100g cream cheese with 35g granulated sugar until well combined.

Add the drained yogurt to the cream cheese mixture.

Sprinkle 6g powdered gelatin over 40ml milk, mix, then heat to dissolve the gelatin and add to the yogurt mixture.

Add the juice of 1/3 lemon to the mixture.

Whip 200ml heavy cream with 10g granulated sugar until soft peaks form, then fold into the mixture.

Reserve 160g of the cheesecake mixture at room temperature.

Add 50g raspberry puree to the mixture and pour into the mold, smoothing the surface, then freeze for 20 minutes.

Pour the reserved 160g cheesecake mixture into the mold and freeze for another 20 minutes.

Sprinkle 2g powdered gelatin over 20ml water, mix, then heat to dissolve.

Add 50g raspberry puree to the gelatin mixture and pour over the cheesecake layer, then refrigerate until set (usually overnight).

Decorate with blackberries, raspberries, and blueberries before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens