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- Dish type
- Berry cheesecake
- Raspberry cheesecake
This light, no-bake mascarpone cheesecake is topped with fresh raspberries making it a quick and easy dessert to prepare for a summer party.
13 people made this
- 1 (300g) packet biscuits, such as Digestives® or Rich Tea®
- 75g butter, melted and still warm
- 500ml whipping cream
- 500g mascarpone cheese
- 1 tablespoon vanilla sugar
- 2 tablespoons icing sugar
- 500g fresh raspberries
MethodPrep:20min ›Extra time:1hr30min › Ready in:1hr50min
- Blitz the biscuits in a blender or crush in a resealable freezer bag. Transfer the crumbs into a bowl; add warm, melted butter and mix until combined. Pat into the bottom of a 23cm tart tin. Place base in the fridge for 30 minutes to firm.
- Beat whipping cream, icing sugar and vanilla sugar in a cold metal bowl until soft peaks form. Add mascarpone and beat for 1 to 2 minutes more.
- Cover the cooled biscuit base with mascarpone filling; arrange raspberries on top. Place in the fridge for at least 1 hour before serving.
Reviews & ratingsAverage global rating:(6)
Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.
To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat. Add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator.
To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Stir in the vanilla.
Put the chocolate into a small heatproof bowl, and place on top of a pan of simmering water. Stir until melted but not hot. Set aside for 5–10 minutes, until cool but still liquid. Pour into the mascarpone and stir, but be careful not to over mix.
To make the coulis, put half the raspberries in a small blender. Blitz until runny, then pour through a sieve into a bowl to remove the seeds.
Spoon half of the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Pour or pipe the coulis into the holes, reserve some for decorating. Spoon the remaining white chocolate mixture on top, then smooth and level it. Cover with cling film and chill for at least 6 hours, or overnight.
Run a palette knife around the edges of the tin. Remove the sides and base and sit on a plate. It may be easier to serve on the base or carefully run a knife under the biscuit base to release. Arrange the remaining raspberries on top of the cheesecake and drizzle over the remaining coulis.
This recipe can be made up to 2 days ahead.
This recipe can be frozen without the raspberry decoration. It will keep in the freezer for up to a month.
Lemon Raspberry Cheesecake!
A Sweet, Delicious and Divine No-Bake Lemon Raspberry Cheesecake!
Sometimes, when you are in the Lemon mood, you should just roll with it. I particularly feel in the Lemon mood as I posted my Lemon Blueberry Bundt Cake the other day, and I am just craving it all over again!
Honestly, there is something so refreshing about having Lemon in a bake. I realise that I use chocolate in bakes a lot, so when I use fruit it just automatically feels lighter, and
dare I say, even though, that’s not true. I just love baking okay?!
Anyway… I decided that it was high time I posted this beauty, as it is so often requested from you guys, and because it is DELICIOUS. My Lemon & Blueberry Cheesecake is definitely one of my favourites, but that one is a baked one, so I thought this should be No-Bake.
Also, no-bake cheesecakes have been one with me and you guys for so long, I need to continue the tradition! I have over 70 cheesecake recipes on my blog now, so you’d think I would be running out of ideas, but I still have a very long list to go!
Let’s be honest, the ideal dream would be to produce a cheesecake recipe book, but alas. (Although, a cheesecake ebook is on the horizon!). Even so, posting them on here for you guys is what I also love, and this beauty is definitely more towards the top of the list these days!
The beauty behind this cheesecake, is that it is just so simple! Obviously, most no-bake cheesecakes are simple, but as this one doesn’t even involve chocolate so it makes it much more simple!
All you have to do is blitz all the biscuits into a crumb, and mix in some melted butter. Press the biscuits into the bottom of a 20cm/8″ Springform Tin, and make sure you press down firmly! I usually use a spatula to get the most of the biscuits down, and then I smooth it over and press down more with a spoon.
Once you have done this biscuit base, the filling is easy. Whisk together the Cream Cheese and Icing Sugar until smooth – this doesn’t usually take too long. Then, add in the double cream, and whisk again till it’s starting to thicken!
Alternatively, you can whisk the cream separately, and fold the two mixtures together, but I really do find adding in the liquid cream and whisking together much easier. Then, add in your lemon juice and whisk/fold through. If you want your cheesecake to look a little more ‘lemon like’, add in a smidge of yellow food colouring!
Finally, fold through your fresh raspberries. I’m never really too careful at this point because the more the mash up, the more the mixture speckles and looks beautiful! Spread the mixture over the base, and refrigerate for AT LEAST 5-6 hours, or overnight to be safe.
Decorate how you fancy – I use sweetened whipped cream, fresh raspberries, lemon zest, and freeze-dried raspberries! I just love how simple it can be to decorate a cheesecake, and freeze-dried raspberries are beautiful and delicate.
This cheesecake is the best. It’s fresh, and fruit. It’s easy, delicious, and definitely a crowd pleaser. Enjoy! x
Italian Ricotta and Mascarpone Cheesecake
Italian Ricotta and Mascarpone Cheesecake is a classic and delicious Italian cheesecake. A crowd pleaser that is guaranteed to satisfy even your Italian mother-in-law! Light, fluffy and simply irresistible!
Since my mom is the official “cheesecake queen” there is usually no reason for me to bake a cheesecake. When we were in Italy this past June my father-in-law’s birthday was approaching. As it goes typically while I’m there, my sister-in-law is dreaming every day of what we should bake together. My mother-in-law is very possessive of her little cucina and I don’t get to step in it very often to create without her astute assistance.
My sister-in-law and I decided together to make a cheesecake for nonno. She was so excited and I was getting anxious just thinking of how to get all the equipment and ingredients together. My suocera (mother-in-law) was of course about to embark on a very big bread baking project. I thought since the dough needed time to proof I could sneak in there and get going. I asked my sister-in-law to get ready and come back over after lunch (she lives in the next building)with the Oro Saiwa cookies for the crust.
As usual, my sister-in-law wasn’t answering her phone when I was calling saying it was time to bake. My mother-in-law pushed on me a bag of chocolate cookies she wanted finished since she was leaving soon for a few months in Calabria. So I wasn’t intending to do a chocolate cookie crust. I was awaiting my sister-in-law bringing over her Oro Saiwa cookies. They’re super plain cookies that are perfect for a cheesecake crust. You could use graham crackers or if you love chocolate cookies, use them! Other than not being familiar with my mother-in-law’s tiny Italian oven, it baked just fine. I probably would have turned it around at least once if I could have had access to the oven. Teresa was in the if in the middle of shaping her Calabrian breads, so it was definitely a busy baking day.
This ricotta cheesecake is fluffy and creamy. It’s not as rich and dense as a traditional cheesecake. I told you my mom is the cheesecake queen and she makes the New York style cheesecake. If a NY cheesecake may seem too decadent for you, you have to try this Italian cheesecake, as it’s a creamy and fluffy dream dessert!
It was a big hit with everyone. Most importantly, my father-in-law (the birthday boy!)was very pleased. Even more importantly, my suocera (mother-in-law)really liked it and asked for the recipe!
WHAT MAKES THIS ITALIAN RICOTTA AND MASCARPONE CHEESECAKE DIFFERENT THAN A TRADITIONAL CHEESECAKE
There is a flavor difference from the addition of the sweet mascarpone cheese. It’s super creamy from the ricotta cheese. It’s lighter than the cheesecake mom always makes that we all love dearly. Ricotta and mascarpone just belong together!
My mother-in-law’s kitchen counter working space is quite crowded. I had to work around everything she had out for her bread baking project. You could use potato or cornstarch for this recipe. I was using and adapting a slight bit a recipe from
The first step is to make the cookie crust. It’s just a matter of mixing melted butter with crushed cookies with a little sugar. We were slightly adapting a recipe from an Italian blog called Ilaria’s Perfect Recipes.
The other adventure this baking day was finding a correct sized spring form pan. My mother-in-law only has extra large pans for all that she bakes. I knew my mom had bought a smaller spring form pan the last time she visited them in Italy. She had made her fabulous cheesecake for them so it was only a matter of hunting it down. Butter or prep your pan with baking spray and press the cookies in and around the sides a little.
The next thing I did was whip the egg whites. I whipped them first and set them aside in another bowl. Then I mad the cheese mixture but mixing the ingredients all together. Next, I carefully folded in the egg whites. If you gently fold it in you get a wonderful and fluffy cheese filling.
When you are decorating, you could be creative and do it your way. We had fresh cream to whip up and also a case of strawberries around to slice up. It seriously was a whole case. I even ended up making a vegan strawberry cake for my non-dairy daughter.
It was clearly impossible to get a decent photo of a slice. I had made the cheesecake in the late afternoon and everyone came over to celebrate for dinner. I will be making this again soon and will get a better slice photo. It was even hard to photograph the actual cheesecake. My mother-in-law was watching me walk by with her blue tablecloth to place on a table on the balcony. I tried my best to pose this beauty. But there is a photo of my adorable father-in-law. He was so happy to have us all there for his birthday.
Raspberry Cheesecake Crumb Cake is combo or delicious raspberry cheesecake and crumb cake. Cheesecake filling is smooth and creamy and simply bursting with raspberries!
The crust and topping are made from the same mixture, so it means much less work and less dirty dishes, too.
And the best part about this Raspberry Cheesecake Crumb Cake is that delicious raspberry cheesecake filling is hidden inside crumb cake. And that is what makes this cake totally acceptable breakfast cake, right?! At least that’s my perfect excuse to eat dessert as soon as I get out of bed.
A few years ago, I shared the recipe for Raspberry Cream Cheese Coffee Cake. That was moist and buttery cake with creamy cheesecake filling, juicy raspberries and crunchy streusel topping. To tell the truth, it was more breakfast cake than this one.
Since I am true cheesecake lover, I’m always in the mood for a larger dose of cheesecake filling versus cake part. So, I had to make a new version with a thick layer of raspberry cheesecake filling. Actually, there’s more filling than crust and topping in this cake. Creamy filling trapped inside delicious cake with crunchy streusel crumb on top is irresistible!
For chocolate lovers, I have a chocolate version, too. It’s Chocolate Raspberry Cheesecake Crumb Cake.
Raspberry mascarpone cheesecake
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Need to tag this as NSFW ooooooof. I love it.
Ok, here’s my contribution. This was totally excellent.
I think there’s around 4g net carbs portion, but best to calculate this yourself by adding up totals for all ingredients and dividing by however many squares you make.
I also switched in some mascarpone instead of the yoghurt, and this was excellent. I accidentally used three times as much almond flour as I should have (due to misunderstanding those cup measurements!).
I also made a raspberry jelly (gelatine, truvia) to go on top which worked very nicely.
Excellent results and totally delicious snack.
For the cheesecake crust:
112 g almond flour
2 tbsp powdered Erythritiol
3 tbsp melted butter
For the cheesecake filling:
450 g softened cream cheese
100 g Swerve or powdered Erythritol
100 g Greek yogurt or sour cream (switched this for mascarpone cheese)
2 eggs at room temperature
0.5 tsp vanilla extract optional
For the raspberry cheesecake topping:
120g frozen raspberries
50g Swerve or powdered Erythritol
0.5 tsp powdered gelatin, or some pre-soaked gelatin leaf (add to required thickness)
For the cheesecake crust:
Preheat oven to 325F (160C)
Line 8x8-inch square baking dish (9x9 could be used) with parchment (baking) paper. In a bowl combine the almond flour, sweetener and butter. Stir until thick paste is created. Spread over the bottom of the baking dish. Bake for 10 minutes, then let it cool for 10 minutes. Reduce oven temperature to 300F (150C). In the mean time make the cheesecake filling:
Beat the cream cheese and sweetener on medium speed with he paddle attachment for 2 minutes. Scrape down the sides and the bottom of the bowl, then beat for 1 minute. Add the Greek yogurt (or mascarpone), beat until combined. Add vanilla (optional). Add the eggs, one at a time, beating on low speed to incorporate after each addition. Pour the batter over the cheesecake crust and bake at 300F (150C) for 45-60 minutes, until the top is set, but still a little soft in the middle. Turn of the oven and let the cheesecake cool inside for 1 hour. Take it out and cool at room temperature completely.
Refrigerate for at least 2 hours. Then cut into squares.
For the raspberry cheesecake topping:
In a small saucepan, combine the raspberries, sweetener and water. Bring to a simmer, cook for 5 minutes, stirring frequently. Turn off the heat. Strain through a fine mesh strainer. Combine gelatin with 1 tbsp cold water, Let it stand for 5 minutes, then add the mixture to the still warm raspberry puree. Let it thicken a little, then drizzle over the cheesecake bars. If the gelatin thickens the puree completely, warm up over a double boiler or in the microwave and use.
Italian Mascarpone and Ricotta Cheesecake
I have only three words to describe this Italian mascarpone and ricotta cheesecake: To. Die. For.
Ok, I lied. I have more words. And pictures.
This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It&rsquos not as dense and what you&rsquod expect from a traditional cheesecake, which for me is fabulous! So if you sometimes feel put off by the density of a traditional cheesecake, you&rsquoll love this lighter version.
What ingredients are needed to make this mascarpone ricotta cheesecake?
This cheesecake is made of a blend of three creamy cheeses &mdash cream cheese, ricotta, and mascarpone. You&rsquoll also need sugar, eggs, vanilla and almond extract and lemon juice to give this a really nice depth of flavor. Of course, you&rsquoll need a crust as well and I&rsquoll be sharing with you my favorite type of homemade yet very easy crust to use with this cheesecake.
How is this mascarpone and ricotta cheesecake different than traditional cheesecake?
The flavor is a bit different too as you might expect. The mild flavor of the ricotta blended with the mascarpone makes for a much less rich cheesecake than what you may be familiar with.
I personally don&rsquot love such rich desserts. I&rsquom usually pretty full from dinner when I get to dessert so a rich dessert can just be too much.
You&rsquoll love the flavor boost that comes from a subtle blend of almond extract, vanilla, and lemon juice!
It&rsquos all about the cheese&mdashMascarpone and Ricotta. Cheesecake&rsquos new BFFs.
The use of these two less common cheeses blended with familiar cream cheese is what really make this stand out from other cheesecake recipes. However, it&rsquos just as easy to throw together as any other cheesecake you may have prepared before.
You can even cheat and use a pre-made crust if you&rsquore short on time. However, the almond crust is really good and really not too hard to make.
Watch step by step how to make this cheesecake.
This is an easy recipe to make if you follow the directions. Check out this quick video that shows each step and the various topping ideas:
What kind of pan do you need to make a cheesecake?
There is a special pan you&rsquoll need to use to make a proper cheesecake &mdash a springform pan. They look like this:For this recipe, you&rsquoll want to use a 9&Prime springform pan. A springform pan has a bottom that releases from the sides after the cheesecake is cooked.
This special pan is what gives your cheesecake the perfect, low-profile, flat-topped shape you see at restaurants but to really perfect your cheesecake, you&rsquoll need to bake the cheesecake in a water bath.
A water bath is an important technique that prevents the top of your cheesecake from cracking. It&rsquos not hard so don&rsquot skip this step!
With a water bath you get a perfectly smooth and flat top to your cheesecake, like this:
Read through the recipe directions below for more explanation and watch the video to learn you how to set up your water bath. It&rsquos pretty easy once you have the right tools and you&rsquoll really feel like a pro after you have done it once or twice.
How to Make an Easy and Delicious Honey Oat Crust with Almonds
For the crust, here are the granola bars I start with as a super helpful shortcut:
You can find these at most grocery stores in the snack aisle or near the breakfast bars. Most popular stores like Walmart and Target carry these. If you can&rsquot find them, a traditional graham cracker crust works well too. Or you can order them on Amazon.
Then just add almonds for added nutty flavor and use a bit of butter and a pinch of salt to bind it all together and an easy and delicious homemade crust!
Other helpful tools for making this mascarpone and ricotta cheesecake:
Get monthly recipe inspiration!
I usually send out an email once a month with seasonal recipe ideas. When you sign up, I&rsquoll also send you a copy of the printable meal planner and grocery list I use.
While you&rsquore here, explore my other most popular recipes:
This mascarpone and ricotta cheesecake recipe was featured on Sew It Cook It Craft It and Sweet Little Bluebird!
Polish Raspberry Cheesecake (Sernik z Musem Malinowym)
- Author: polishhousewife
- Prep Time: 30 - 40 min
- Cook Time: 45 - 50 min
- Total Time: 23 minute
- Yield: 8 servings 1 x
- Category: dessert
- Method: baking
- Cuisine: Polish
A light and airy Polish cheesecake topped with raspberry mousse!
- 1 1/8 cups twarog or cottage cheese, room temp
- 1 1/8 cup mascarpone, room temp
- zest of 1 small lemon
- 1 1/2 tablespoons corn starch
- 3/4 cup sugar
- 3 eggs
- 1 egg yolk
- 12 ounces fresh raspberries, divided
- 1 1/2 teaspoons gelatin
- 1 cup heavy cream
- 1 teaspoon vanilla
- 1 1/2 tablespoons powdered sugar
- chocolate or white chocolate (optional)
- mint leaves (optional)
Combine graham cracker crumbs and melted butter, press into an 8-inch pan, round or square
Process twarog or cottage cheese in a food processor until smooth, combine with mascarpone and lemon zest
mix corn starch and sugar until well combined, add to mixture, along with eggs and egg yolk
Bake at 350 for 15 minutes, then reduce heat to 250 and bake for another 30-35 minutes, until there is just a slight wobble in the center
Cool (refrigerate to speed this up if needed
Process 6 ounces of raspberries in blender or food processor until smooth, pour into a sieve or mesh strainer, and use the back of a spoon to push the raspberry puree through, removing the seeds, set aside
Put two tablespoons of water in a small dish, sprinkle with gelatin, let it sit on top of the water for a couple of minutes, then microwave for a few seconds to melt, stir well and allow to cool slightly
Whip cream, when stiff peaks form, add vanilla, gelatin, powdered sugar, and raspberry puree
Reserve your best-looking raspberries from the remaining 6 ounces for garnish, add the rest to the mousse, spread over the top of the cooled cheesecake, top with optional grated chocolate, mint, and berries
In place of the grated chocolate, you could drizzle a ganache if you like.
If you need a larger quantity, double the recipe in a 9 x 13 pan
Keywords: Polish raspberry cheesecake, Sernik z Musem Malinowym
Made this for work functions several times and it was always a big hit. Never any leftover to bring home for sure! Had to stop making it when I realized that some people were getting away with bringing two 2 liter bottles of cheap soda. How much was I spending to make this cheesecake. Save this for a function with loved ones!
Great, easy recipe. I use full fat cheese, but will try it with the low-fat one of these days. If you have an instant read thermometer, cheesecake is done at 170F.
The raspberry sauce was tart and delicious! The cheesecake was fluffy and fabulous, I have to make this again.
I made one change to the recipe in that I used 1/2 graham crumbs and half almonds for the crust. I made extra sauce to go on the side. My family raved about this. I wonder if the recipe should call for a 9" pan rather than 8" as the cooking time was at least 1 1/2 hours at 325 and I had enough extra batter to make a single ramekin cheesecake as well. Having said that, the edges were a dense New York-style texture, and the centre was soft and creamy. The cake is sweet and the sauce a little bit tart. I will definitely make this again but might experiment with a bigger pan.
Chocolate Raspberry Cheesecake
Let’s talk crust. There are so many options when it comes to the perfect cheesecake crust. Most crusts tend to be a graham cracker crust, but when there’s chocolate in the cheesecake, I always opt for an oreo cookie crust. I always use a chocolate sandwich cookie for my chocolate cookie crusts and it doesn’t matter whether it’s store brand or Oreos. The sugary filling of the cookies provides the sweetness and I don’t have to add any additional sugar to the crust. That’s right, the chocolate cookie crust only takes two ingredients, cookies and butter.
The food processor is the quickest and easiest way to get your cookies processed into crumbs and the butter evenly distributed. Within minutes you’ll have your crust ready. If you don’t have a food processor, that’s okay too. Place the sandwich cookies into a large storage bag and crush them with a rolling pin. I tend to do that when I’m too lazy to drag out the food processor and wash it up. The crumbs tend not to be as fine, but they will do the trick.
Cheesecakes are my favorite thing to make and eat. They are just so delicious! If you want to try some other great cheesecakes, there’s the snicker cheesecake or the ultimate blueberry cheesecake.
How to make the raspberry puree?
The raspberry puree for this chocolate raspberry cheesecake can be made from fresh or frozen raspberries that have been thawed. Add the raspberries into a fine mesh strainer with a bowl underneath to catch the puree. Push the raspberries through the strainer with a rubber spatula until the only thing left in the strainer is seeds. I despise berry seeds so this was perfect.
You can also run the raspberries through a blender. It seems like everyone has a blender nowadays. Pour the puree through a strainer to be sure all the seeds are removed.
How do you make a layered cheesecake?
I created the cheesecake base altogether. When it comes to flavoring the 2 layers of cheesecake, I divided them evenly into two bowls. The first bowl, I added raspberry extract. If you want to add food coloring to make the layer pinker, add it now.
For the chocolate layer, I melted the semi-sweet chocolate and added 1/2 cup of the cheesecake base into it. Quickly mix until incorporated to keep the chocolate from seizing up or cooling off too much. After the melted chocolate is worked into the cheesecake, add the cocoa powder. Mix until thoroughly combined and then work it into the rest of the cheesecake.
The chocolate is a thicker consistency than the raspberry and would probably sink to the bottom. So keep our layers nice, add the chocolate layer on the bottom and spread it evenly into the pan. Add the raspberry layer on top.