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A no-bake raspberry lemonade cheesecake with a biscuit base, lemonade cheesecake filling dotted with raspberries and a coulis, and extra!
As it’s the starting of summer season I needed to publish a recipe that was candy, scrumptious and tremendous contemporary for the summer season months… and this raspberry lemonade cheesecake is unquestionably that recipe. It’s candy, sharp and totally delicious.
Up to now I’ve made cheesecakes with a extra liquid base, akin to my gin and tonic cheesecake, and my champagne cheesecake – they usually have at all times labored tremendous nicely! So, I assumed I could as nicely strive once more with one thing that I used to be craving, and I don’t know why I used to be, however this cheesecake was born.
I’ve my raspberry and lemon cheesecake already, however I needed to strive one thing slightly totally different, and oh my daaaaays it labored!
The bottom for a cheesecake is commonly the identical – biscuits, and butter. I’ve executed just a few totally different variations on cheesecakes with cake bases (my lemon drizzle cheesecake anybody?!), however a traditional is the biscuit base.
I’ve 75+ cheesecakes on this weblog, and I think about at the least 55 of these use digestives as a part of the bottom. It’s because, for me at the least, it creates the right flavour for the bottom. I take advantage of common digestives (by no means the sunshine ones!), combined with unsalted butter and you’re executed.
You need to guarantee that the biscuits are blitzed up actually finely, after which soften down the butter till its utterly easy, and blend collectively. I press the bottom right into a springform tin as they’re a lot simpler to get out in comparison with a daily free bottomed cake tin.
For the filling this did primarily comply with my gin and tonic cheesecake as a result of I primarily based it on the quantity of liquid I needed so as to add to the combination, and that isn’t simply so simple as pouring it in!
Once you add liquid like this, you do want to make use of a setting agent to your cheesecake. I do know it’s slightly annoying, however if you wish to take pleasure in this scrumptious magnificence, it’s a should.
The filling begins off with making a lemonade syrup, and including the gelatine into this. That is sufficient liquid for the gelatine to soften into. Then, you add this liquid to a cheesecake combination and whisk till easy – don’t fear, it’s naturally runnier due to the liquid.
I then determined to make use of contemporary raspberries and raspberry coulis swirled into the cheesecake to create this magnificence and I’m obsessed – it appears to be like fairly, and the steadiness of flavours is simply superb. Lemons and raspberries collectively is such a beautiful mixture.
I made a decision to only enhance my cheesecake with some whipped cream, freeze dried raspberries and contemporary raspberries. It’s fairly easy, however I at all times discover ornament like this simply appears to be like completely stunning on the dessert.
For the whipped cream its tremendous necessary to make use of a double/whipping cream and whip it your self – utilizing squirty cream doesn’t work as it would deflate virtually immediately as soon as piped onto the raspberry lemonade cheesecake.
I at all times purchase the identical freeze dried raspberries lately as a result of they’re simply so good and make every thing look nice!
When making any type of cheesecake, it’s so necessary to do not forget that they’re NOT fast to make, whether or not they’re baked or not baked. All of them require setting time, and for finest outcomes, that’s at all times within the fridge in a single day. The utmost time you possibly can afford setting time, the higher!
For this recipe I used a powdered gelatine – and I have to say how necessary it’s to examine the energy of your gelatine or vegetarian different is as some manufacturers want barely much less or extra for the quantity of liquid. I used 15g of gelatine powder for this cheesecake.
I take advantage of this springform tin when making my cheesecake, and it really works wonders. In case you battle with tins and cheesecakes, you possibly can strive turning the bottom the wrong way up so there isn’t a lip, or you possibly can line the bottom of the tin, and even add a distinct base in from one other tin that’s already flat.
- 300 g digestives
- 150 g unsalted butter
- 250 ml lemonade
- 75 g caster sugar
- 15 g gelatine powder
- 500 g full-fat cream cheese
- 300 ml double cream
- 100 g icing sugar
- 200 g raspberries
- 100 ml raspberry coulis
Pour the lemonade and caster sugar right into a pan and warmth on a medium warmth, stirring till the sugar has dissolved
Take off the warmth and instantly add within the gelatine, and whisk till this has dissolved utterly. Go away to chill for 10 minutes, stirring each on occasion.
In a brand new giant bowl, add the cream cheese and icing sugar and beat collectively till easy.
Add within the double cream and lemonade combination and whisk till easy
Pour this into the tin on prime of the biscuit base.
Sprinkle on the raspberries (they might sink slightly), and drizzle on the coulis – swirl barely if you happen to fancy
Set the cheesecake within the fridge in a single day till set.
Fastidiously take away the cheesecake from the tin
Whip the double cream with the icing sugar and pipe across the fringe of the cheesecake
Add on the raspberries and freeze dried raspberries and luxuriate in!
- I take advantage of this tin for this recipe
- I take advantage of these freeze dried raspberries for this recipe
- This cheesecake lasts for 3+ days within the fridge as soon as set
- This cheesecake can freeze for 3+ months (texture might change barely)
- Please double examine your gelatines setting quantity as it’s possible you’ll want kind of!
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