I love how fluffy and light this cheesecake tastes even though it obviously isn’t (hello heavy cream and cream cheese!) but how it feels is what counts and this Cheesecake I absolutely love not because of the “lightness” but it’s also no-bake and quick to make. I used lotus biscuits for the cake base for the first time which turned out great (salty, caramel-ly, yummy) but you can use whatever biscuit you like most, I often use McVities. Oreos would work well too!
- 150g. lotus biscuits
- 100g. butter, melted
- 350g. cream cheese, I used Philadelphia
- 75g. icing sugar
- zest of 1 lemon
- 2 tsp. lemon juice
- 1/2 tsp vanilla extract
- 300ml heavy cream
- 1 package of vegan gelatine (Dr. Oetker)
- 300g. fresh raspberries (for decorating the top of the cake and for making fresh raspberry mousse)
How to make the Raspberry Cheesecake
Grease a cake tin (around 20cm) with butter (best to use one with a loose bottom). Put the biscuits in a plastic bag and crush them with a rolling pin or you can of course use a food processor for this step as well. Mix the crushed biscuits with the melted butter and mix well. Press the biscuit-mixture into the cake tin until even.
Cook the vegan gelatine according to the package.
Mix cream cheese with icing sugar, lemon juice, zest and vanilla in a bowl. In a separate bowl mix the heavy cream until stiff and fold the heavy cream into the cream cheese mixture as well as the vegan gelatine, mix everything until combined.
Spoon the filling into the cake tin on top of the biscuit base and put in the fridge for at least a couple of hours or even overnight. Top with fresh raspberries as soon as it’s set.
Meanwhile in a food processor, mix up some of the raspberries to get a nice smooth sauce. Serve to your guests with the cake so they can sprinkle some of the sauce on top! Enjoy!