Deco's Raspberry Cheesecake
Submitted by tubelight
A light, no-bake raspberry cheesecake with a graham cracker crust, folded whipped cream, and a touch of Grand Marnier. Silky, fruity, and set with gelatin.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
8 hrsThis no-bake cheesecake is lighter than the dense, New York-style slabs you might be used to. Whipped cream folded into the raspberry-cream cheese filling gives it an airy, almost mousse-like texture.
Frozen raspberries provide both flavor and that gorgeous pink hue, while a tablespoon of Grand Marnier adds a whisper of orange that lifts the whole thing.
The gelatin sets it up beautifully in the springform pan. After a long chill (at least 6 hours), you get clean, impressive slices every time.
Crown each slice with fresh raspberries and an extra dollop of whipped cream.
Chef Tips
- Let the gelatin mixture cool to room temperature before adding to the cream cheese; hot gelatin will create lumps
- Chill until the filling is the consistency of unbeaten egg whites before folding in whipped cream; too loose and the mousse won’t set
- Run a thin knife dipped in hot water around the springform edge for the cleanest release
Ingredients
Directions
For crust, in a small bowl, combine crumbs, 3 tablespoon sugar and melted butter.
Press onto the bottom of a 9-inch springform pan.
Bake in a 350℉ (180℃) F oven for 10 minutes.
Cool.
For the filling, drain raspberries, reserving juice.
Set raspberries aside.
In a small saucepan, combine reserved juice, ¼ cup cold water and gelatin.
Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves.
Remove from heat.
Cool for 10 minutes.
In large mixer bowl, beat cream cheese and ½ cup sugar with electric mixer on medium speed until blended.
Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture.
Beat on low speed until well blended.
Chill until partially set (mixture will be the consistency of unbeaten egg whites).
By hand, gently fold whipped cream into partially set raspberry mixture.
Spoon into springform pan.
Chill for 6 to 24 hours.
Run knife around edge of pan to loosen.
Remove side of pan.
Top with fresh raspberries and additional whipped cream, if desired.
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