Whip up this delightful Quick Raspberry Cheesecake, perfect for a small gathering! Featuring a crunchy biscuit base, a creamy mascarpone and sour cream filling, and a vibrant raspberry topping, this no-bake treat is surprisingly easy to make and tastes even better the next day.
4 Portions · 658 g
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Crush the biscuits finely. You can use a food processor or place them in a bag and crush them with a rolling pin.
Melt the butter in a small saucepan or microwave until completely liquid.
Combine the crushed biscuits with the melted butter in a bowl and mix well until everything is evenly coated.
Press this mixture firmly into the bottom of your 15 cm diameter cake form. Use the bottom of a glass to make the base even and compact.
In a separate bowl, combine the mascarpone, sour cream, and sugar.
Mix with a fork until the sugar is completely dissolved and the mixture is smooth. If you use an electric mixer, be careful not to overmix, as mascarpone can get a weird texture if beaten too much.
Taste the mixture and adjust the amount of sugar to your liking, depending on how sweet you prefer your cheesecake.
Place the frozen raspberries in a small saucepan and cook them over medium heat until they break down and resemble a jam. This should take about 5-7 minutes.
Remove the cooked raspberries from the heat and let them cool slightly for a few minutes.
In a very small bowl, mix the gelatine powder with 3 tablespoons of water until it dissolves completely.
Add the dissolved gelatine mixture to the slightly cooled raspberries and stir well to combine.
Carefully pour the mascarpone cream mixture over the biscuit base in your cake form, spreading it evenly.
Then, gently pour the raspberry topping over the mascarpone layer, distributing it evenly.
Place your cheesecake in the fridge for at least 3 hours to allow it to set properly.
Slice and serve your delicious Raspberry Cheesecake. It's even better if you let it chill overnight!
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