No bake lemon cheesecake with raspberries

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Today I'd like to share a recipe for an ideal summer dessert - no bake lemon cheesecake with raspberries. 


It's a very simple recipe in which you can use either curd cheese that you grind yourself or ready soft cheese. Cheesecake comes out beautiful, tall and stable; it's subtly sour in flavour and very refreshing, just perfect for the summer weather. It's smooth in texture, and the fruit and jelly on top just add a bit of charm. 

You'll fine the list of ingredients, method and approximate nutritional value below.

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Ingredients

  • 2 powdered lemon jellies
  • 250 ml water
  • 1 powdered raspberry jelly
  • 500 ml water
  • 12-15 (~50 g) plain cakes
  • 200 ml whipping cream
  • 3 tbsp icing sugar
  • 750 g curd cheese (ground) or another low salt creamy cheese, such as drained ricotta
  • 200 g raspberries

Method

  1. Prepare jellies. Pour 250 ml hot water into a bowl with two lemon jellies. Stir to dissolve the jellies, and set aside to cool. Pour 500 ml hot water into a bowl with one raspberry jelly, stir to dissolve jelly and set aside.
  2. Place plain cakes in the bottom of a greased circular tin (20-23 cm) lined with baking paper.
  3. When lemon jelly starts to set, move on to preparing cheese layer. Add 3 tbsp icing sugar into 200 ml cold whipping cream. Beat the cream with an electric mixer to stiff peaks.
  4. Cream 750 g of ground curd cheese (or soft cheese) using an electric mixer. Add setting lemon jelly in a few batches, mixing at low speed. Make sure that jelly doesn't stay in the bottom of the bowl.
  5. After using all of lemon jelly, immediately fold in whipped cream, before cheese sets. Add cream in a few batches, combining it gently each time with cheese using a silicone spatula.
  6. Transfer cheese into the baking tin lined with cakes. Put in a few tbsp first and spread it gently not to move the cakes. Pour in the rest of cheese then and even out the top. Put raspberries on top, gently pushing them into cheese. Put cheesecake into a fridge for at least one hour.
  7. Take cheesecake out and gently pour cool raspberry jelly on top. Put cheesecake back into the fridge to set completely. It should take another hour or two.
  8. Enjoy!

Approximate nutritional value

100 g

  • 167 kcal
  • Carbs: 18 g 
  • Fat: 6 g
  • Proten: 9 g
  • Fibre: 1 g

1 slice (recipe makes 10 servings)

  • 277 kcal
  • Carbs: 30 g 
  • Fat: 11 g
  • Protein: 15 g
  • Fibre: 1 g

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