I love anything that comes with cheese and all kind of berries. Anything I can make using this combination is always welcome on my table.
This easy to prep cheese cake is so much better than the store bought ones and you can get it done in no time.
Try this amazing recipe!
And share a picture on Instagram and tag me @berrybakes!
Happy no bake day everyone!
INGREDIENTS
For the crust
- 1 1/2 cup crushed Graham crackers
- 8 tbsp butter (melted)
- Pinch of salt
For the filling
- 1 cup cream cheese
- 1/2 cup icing sugar
- 2 cups heavy cream
- 1tsp vanilla extract
raspberry sauce
- 2 cups frozen raspberries thawed
- 1/2 cup sugar
- 2 tbsp water
- 2 tbsp corn starch
METHOD
raspberry sauce
- In a small pot add the raspberries and sugar, bring to a simmer over medium heat and cook for 4-5 minutes and mash the raspberries with a spatula
- Combine the water and corn starch and add into the sauce to thicken, cook for 2 minutes and set aside to cool completely
The crust
- Clamp a piece of baking paper between the bottom and outer ring of an 8 inch springform pan
- In a medium bowl mix the graham crackers, melted butter and salt, then press it into the bottom and sides of the pan and keep it in the freezer for 15 minutes.
Filling
- In a medium bowl whip the heavy cream
- In a large bowl beat the cream cheese, vanilla and icing sugar until it becomes light and smooth. Then add in the whipped cream and beat until well incorporated
- Take half of the filling and mix in 3 tablespoon of raspberries sauce
- Pour the raspberry sauce mixed filling into the bottom of the crust and spread it evenly, then add the remaining half of the filling on top of it smoothing with a spatula
- Drop spoonfuls of raspberry sauce on top of the filling and spread it evenly over and on the sides
- Chill the cheese cake at-least 5 hours or overnight before serving
Note: You can use regular crackers in case you may not get graham crackers. Also the same recipe can be used with different kind of berries!
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