Raspberry Cheesecake (No Bake)

Prepare the raspberry syrup by blending 200g of raspberry with 30g of fine sugar and 2 tbsp of lemon juice.

In a separate bowl, whip 100ml of double cream until soft peaks form.

In another bowl, mix 100g of cream cheese and 100g of mascarpone with 50g of fine sugar until smooth.

Combine the whipped cream with the cream cheese mixture gently.

Dissolve 2 ½ sheets of gelatine in 25ml of boiling water and mix it into the cheesecake mixture.

For the base, crush 100g of cookies and mix with 50g of melted butter, then press into the bottom of a springform pan.

Pour the cheesecake mixture over the cookie base and smooth the top.

Chill the cheesecake for several hours or overnight to set before serving.

Decorate with 125g of raspberry before serving.

Equipment Needed

Spice Level:

Dietary