Marbled Raspberry Cheesecake
Submitted by DigitJ
No-bake marbled raspberry cheesecake on an oatmeal cookie crust, with framboise liqueur and pink raspberry swirls. A summer-bright chilled dessert.
YIELD
8 servingsPREP
50 minCOOK
5 minREADY
240 minThis no-bake cheesecake gets its dramatic pink-and-cream marble from a swirl of fresh raspberry puree folded loosely into the cream cheese filling at the last moment. Stop folding the second the marble effect develops, more strokes and the whole thing turns pink.
The oatmeal cookie crust is a smart departure from the standard graham cracker base. Crushed oatmeal cookies, melted butter, brown sugar, and chopped walnuts press into a more substantial, nutty foundation that holds up under the moist filling without going soggy.
A splash of framboise liqueur amplifies the raspberry flavor with a faint floral lift. The alcohol cooks off as the gelatin warms, leaving the perfume behind. Plain raspberry puree alone reads as too one-note.
Pro Tips
- Strain the raspberry puree through a fine sieve to remove every seed, otherwise they stick in your teeth
- Use room-temperature cream cheese, cold cheese makes lumpy fillings
- Bloom the gelatin in cold water until spongy, then warm gently to dissolve
- Fold the puree only 4 or 5 times for marble, more and you’ll lose the swirl
- Chill at least 4 hours before unmolding, overnight is better for fully set filling
Variations
- Substitute strawberry, blackberry, or blueberry puree for raspberry with appropriate liqueur
- Swap the oatmeal cookie crust for crushed chocolate cookies for a darker contrast
- Add a teaspoon of vanilla or almond extract to the cream cheese mixture for added depth
Ingredients
Directions
Make the cookie crust: mix together the cookies, butter, light brown sugar and walnuts and press evenly over the bottom of a 9 inch springform pan.
Put the measured water into a heatproof bowl, sprinkle the gelatin over top and leave until spongy.
Meanwhile, pur?e the raspberries in a food processor, then push them through a nylon strainer to remove the seeds.
Stir in the framboise liqueur.
Set aside.
Put the cream cheese into a large bowl and beat until soft and smooth.
Add the sour cream and egg yolks and beat until well blended.
Stand the bowl of gelatin in a saucepan of hot water and heat gently until it dissolves.
Stir the gelatin into the cheese mixture.
Make the filling: Beat the egg whites until stiff but not dry.
Add the sugar, 1 teaspoon at a time, and whisk until all the sugar is incorporated and the meringue mixture is stiff and glossy.
Turn the cheese mixture into the meringue and fold together, blending well.
Leave the mixture to thicken slightly.
Fold in the raspberry pur?e, swirling it in just enough to give attractive marbled effect.
Pour the mixture carefully onto the cookie base and chill until set.
Use a knife to loosen the sides of the cheesecake from the pan, then remove the cheesecake.
Slide onto a serving plate.
Pipe whipped cream around the edge and decorate with raspberries and mint sprigs.
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