NO-BAKE RASPBERRY RIPPLE CHEESECAKE
Here's a nice summer dessert that doesn't need an oven. Guaranteed to look pretty on your table and taste wonderfully too!
Provided by Sackville
Categories Cheesecake
Time 3h25m
Yield 1 10inch cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Crush the biscuits into fine crumbs.
- Melt the butter and mix it in with the biscuit crumbs.
- Spread over the bottom of a 10 inch springform pan and let set in a fridge for an hour.
- Combine 500g of the raspberries, sugar and a splash of water in a saucepan.
- Bring to the boil, then lower the heat and simmer until the fruit breaks up.
- This should take about 15-20 minutes.
- Liquidise, then pass through a sieve to catch all the seeds.
- Allow the purée to cool.
- Separately, beat the cream cheese, caster sugar and vanilla in a mixer until light and fluffy.
- Add the cream and beat until stiff.
- Don't overbeat the mixture or it will separate.
- Spread 2cm of the cheesecake mix on top of the biscuit base.
- Swirl a couple tablespoons of the raspberry mixture on top and repeat, alternating layers of cheesecake mix and purée until the pan is full.
- Refrigerate.
- Overnight is best but two hours will do in a pinch.
- Decorate with remaining raspberries and serve.
Nutrition Facts : Calories 735, Fat 59.5, SaturatedFat 36.8, Cholesterol 193.1, Sodium 284.5, Carbohydrate 48.1, Fiber 9, Sugar 34.4, Protein 7.5
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