i am susan thye. aka chocolatesuze. sydney, australia. gemini. married to noods. this is a food and lifestyle blog. i like cheeseburgers, cake and fried chicken.
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PERSONAL DISCLAIMER. This is a foodblog; a personal journal where all opinions expressed herein are my own personal opinions. Although it may claim otherwise, this blog does not offer legal, medical, psychiatric, veterinary, logical or any other kind of professional advice. all text+photos by me - Susan Thye, unless otherwise noted. I will hunt you down if you steal or hotlink any of my images and/or text. Have a nice day!
14 October 2013, 01:24
So ok, I’m still loving how ridiculously bright pink my Kenwood Kmix is and I just couldn’t help making another pink dessert! I give you: an easy recipe for a cheesecake that DOESN’T use gelatin and doesn’t need baking! The filling is light and mousse-like thanks to the addition of whipped cream and with summer berries slowly lowering in price (I hear Aldi is selling punnets of raspberries for $4.99!) this raspberry mousse cheesecake will be a smash hit at your next gathering/dinner/party/shindig! Oh also sidenote, all our plants in our backyard died thanks to the combination of my green thumb being non existent and the soaring temperatures so Noods dug everything up and we now have a rock garden haha
Prep time takes about 15mins max but you do have to chill it overnight (or shove in the freezer for a couple of hours if you’re in a hurry) and yes because this cheesecake isn’t baked or use gelatine means it will melt if it’s heaps hot. I’ve tweaked a recipe from Very Best Baking and used my usual biscuit base.
500g cream cheese, softened (in above pic there’s only 1 block lol my bad)
1½ cups icing sugar
2 cups frozen raspberries, plus extra fresh raspberries for decoration
2/3 cup thickened cream
250g digestives biscuits (my usual brand is Nice)
100g butter, melted
1. Blitz the biscuits until nice and crumbly. 2. In your mixing bowl, dump in the crumbs, add the melted butter and mix thoroughly. 3. Tip the biscuit mix into a springform cake tin and press down firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture. 4. Blitz frozen raspberries.
1. Beat the 500g cream cheese with 1½ cups icing sugar until creamy (about 5mins on medium). 2. Add in the blitzed raspberries and mix until just combined. 3. Add in the 2/3 cup thickened cream and beat mixture until still peaks form.
Dollop mixture over chilled base and smooth in tin making sure there are no air bubbles. Chill overnight or if you’re in a hurry freeze for at least an hour.
When you’re ready to serve, carefully run a knife around the edge of pan before releasing the latch. Top with fresh raspberries. Aaand a dusting of icing sugar always makes everything right with the world :D
Have a delicious week guys!
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