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- Prep time:
- 30 mins, plus 24 hrs to chill
- Cook time:
- Serves:
- 8
Made with cream cheese, crème fraîche and raspberries, Richard Phillips' no-bake cheesecake makes a scrumptious dessert
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Ingredients
For the base
- 175g digestive biscuits
- 65g unsalted Butter, melted
For the filling
- 100ml Milk
- 2 leaves gelatine, soaked in cold water
- 125g Crème fraîche
- 125g cream cheese
- 200g white chocolate, melted
- 3 egg whites
- 120g Sugar
- 125g fresh Raspberries
- 75g Blueberries
To serve
- icing sugar
- raspberry coulis
Method
1. Crush the digestive biscuits and add the melted butter. Press the mixture into a 20cm flan ring to make a base, around 1cm thick.2. Bring the milk to the boil, then remove from the heat, and add the soaked gelatine leaves.
3. Mix the crème fraîche and the cream cheese together and add half of the warm milk.
4. Add the remaining milk to the melted chocolate and combine with the cream cheese mixture.
5. Whip the egg whites to stiff peaks and gradually add the sugar. Fold into the chocolate mixture, gradually adding half the raspberries and the blueberries. Pour into the tart ring and leave in the fridge for 24 hours.
6. Remove from the ring, cut into thick wedges, decorate with fresh raspberries, dust with icing sugar and serve with raspberry coulis.
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Latest Comment
This is a great dessert. The second time I made it I used frozen fruits of the forest for the coulis which was even better
This is a great dessert. The second time I made it I used frozen fruits of the forest for the coulis which was even better
Followed the recipe exactly but the the cheescake didn't seem to set enough, left for the required 24hrs. I think it needs more gelatin.