No Bake Raspberry Cheesecake
No Bake Raspberry Cheesecake - This cake will add summer to the dinner table!
Healthy, because
Even smarter
Nutritional values
Not only do raspberries taste delicious, they also protect our cells from free radical damage thanks to the antioxidants they contain. Almonds score points with lots of vegetable protein and plenty of vitamin E.
The cake can also be made vegetarian, i.e. without gelatine - just use vegetable agar-agar for thickening.
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 277 mg | (7 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 34 mg |
Ingredients
- Ingredients
- 6 Tbsps butter
- 3 ozs Amaretti cookies
- 3 Tbsps chopped almonds
- 18 ozs large, ripe Raspberries
- 6 sheets gelatin
- 14 ozs cream cheese
- 1 Tbsp lemon juice
- 3 Tbsps sugar
- 2 Tbsps raspberry Brandy
- ½ cup Heavy cream
- 6 leaves mint
Preparation steps
Line a springform pan with a 20 cm (approximately 8 inch) diameter with parchment paper. Using a food processor, crumble cookies and almonds together. Add melted butter and mix to combine. Spread mixture evenly into bottom of springform pan and press down firmly. Refrigerate until firm.
In the meantime, rinse raspberries. Bloom gelatin in cold water. Mix cream cheese with lemon juice, vanilla and sugar. Squeeze gelatin well and warm slightly to dissolve with raspberry brandy in a saucepan. Stir in 2 tablespoons of cream cheese mixture and then pour back into cream cheese mixture. Beat heavy cream until stiff and fold into mixture.
Spread half of the raspberries on crust. Top with cheese mixture and refrigerate for at least 2 hours.
Rinse mint and shake dry. Once cake has set, remove springform ring and chill. Garnish with remaining raspberries and mint, slice and serve.
