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Raspberry Cheesecake No Bake Recipe

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With Summer soon coming to an end I thought I would do my Last Summer dessert for the Year I hope you enjoy watching please don’t forget to Like, Share and Subscribe
Ingredients
200 Grams of Digestive or Ginger Biscuits
85 grams of Melted Butter
300 grams of Full Fat Cream Cheese
150 grams of Full Fat Greek Yoghurt
300 Mls of Double or whipping Cream
Zest of 1 Lemon
Juice of 1 Large Lemon
90 Grams of Castor Sugar
225 grams of Fresh Raspberries save a few for decoration purposes only
Method
Blend the 200 grams of biscuits until you have a fine crumb
Melt the 85 grams of butter
Mix the melted butter to the crumb mixture until you can mould it in your hand without it crumbling
Place in a lined baking tin
Press down the crumb mixture with a rolling pin or the back of a spoon
Place in refrigerator for 2 hours minimum
In a mixing bowl
Add the cream cheese Greek yoghurt and double cream
Now add the Lemon Juice and Lemon Zest
Add the Castor Sugar mix well until mixture thickens
Fold in most of the Fresh Raspberries
Save the remaining for decoration purposes
Remove the cheesecake base from the refrigerator
Empty the Cream mixture the biscuit base and smooth out using a spatula
Place remaining Raspberries over the top of the cheesecake
Place in the refrigerator for 4 hours minimum
If you have any extra Raspberries you can make a raspberry sauce (optional}
Serve and Enjoy
#raspberrycheesecake #nobakecheesecake. #nobakerasperrycheesecake # Andrewssimplecooking
Ingredients
200 Grams of Digestive or Ginger Biscuits
85 grams of Melted Butter
300 grams of Full Fat Cream Cheese
150 grams of Full Fat Greek Yoghurt
300 Mls of Double or whipping Cream
Zest of 1 Lemon
Juice of 1 Large Lemon
90 Grams of Castor Sugar
225 grams of Fresh Raspberries save a few for decoration purposes only
Method
Blend the 200 grams of biscuits until you have a fine crumb
Melt the 85 grams of butter
Mix the melted butter to the crumb mixture until you can mould it in your hand without it crumbling
Place in a lined baking tin
Press down the crumb mixture with a rolling pin or the back of a spoon
Place in refrigerator for 2 hours minimum
In a mixing bowl
Add the cream cheese Greek yoghurt and double cream
Now add the Lemon Juice and Lemon Zest
Add the Castor Sugar mix well until mixture thickens
Fold in most of the Fresh Raspberries
Save the remaining for decoration purposes
Remove the cheesecake base from the refrigerator
Empty the Cream mixture the biscuit base and smooth out using a spatula
Place remaining Raspberries over the top of the cheesecake
Place in the refrigerator for 4 hours minimum
If you have any extra Raspberries you can make a raspberry sauce (optional}
Serve and Enjoy
#raspberrycheesecake #nobakecheesecake. #nobakerasperrycheesecake # Andrewssimplecooking
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