There are two ingredients which I have limited success with when baking – yeast and gelatine. When using yeast I simply don’t have the patience for the all the waiting around and gelatine is just very hit and miss with me especially if I’m adding it to a cold mixture. I had decided to make a raspberry cheesecake last week and went for the more traditional recipe which included gelatine. I spent a small fortune on the ingredients and set about creating my masterpiece. Well not quite the masterpiece I had hoped for – I ended up with a bowl of stringy, gelatinous goo. Straight in the bin it went.
A couple of days later my daughter had a day off school so I thought I’d use one of my tried and tested ‘cheat’ recipes for a foolproof baking session with her. Instead of the gelatine we used flavoured jelly cubes and it was a resounding success. So much easier and more flavourful too. So this easy no bake raspberry cheesecake might not be very authentic but it is very, very tasty.
This is such an easy no bake cheesecake - perfect for Spring and Summer dining.
- 400g shortbread biscuits (finely crushed)
- 1 tblsp crushed praline
- 150g butter, melted
- 135g raspberry jelly cubes
- 80ml boiling water
- 500g cream cheese
- 1 tin (385g) condensed milk
- 60ml freshly squeezed lemon juice
- 240g fresh raspberries, blended and sieved to remove seeds
- Combine the crushed biscuits, praline and melted butter together.
- Press half the mixture into a greased 23cm springform cake tin, setting aside the other half of the mixture.
- Add the jelly cubes and boiling water to a small pan and heat gently until all the jelly has melted. Set aside to cool.
- Add the cream cheese, condensed milk and lemon juice to a bowl and beat until well combined. Add the cooled jelly and raspberry puree and mix thoroughly.
- Pour over the crust and chill until set.
- Press the remaining crumb mixture evenly on top of the set filling and refrigerate.
The crushed praline which I use in the crumb is not absolutely necessary but it does give a nice crunch. I make up a batch and keep it in a tupperware for when I'm baking. It keeps for months.
If you want to reduce the cost or the calories then only make half the crumb mixture and don't add any to the top of the cheesecake.
When my son came home from school I heard my daughter telling him that she’d made a cheesecake.
“You’ve got to try some – it’ll blow your mind” she said.