No Bake Lemon Raspberry Cheesecake Food

NO BAKE LEMON RASPBERRY CHEESECAKE

Steps:

• Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
• Press crumbs into the bottom and sides of pie plate using fingers.
• Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
• Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
• Mix in raspberries.
• Spoon into crust.
• Refrigerate at least 1 hour.

BAKED RASPBERRY & LEMON CHEESECAKE

Steps:

• Heat oven to 120C/100C fan/gas and line the base of a 20cm round springform tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.
• In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top. Bake for 45 mins to an hour, then turn off the oven, leave the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with remaining raspberries and dust heavily with icing sugar.

NO BAKE RASPBERRY-LEMON CHEESECAKE RECIPE - (4.5/5)

Steps:

• In a med. bowl, stir together the graham crumbs, 1 Tbsp. sugar & the melted butter. Evenly divide the crumbs between the individual serving dishes & press into the bottoms of them to form a crust layer. In a lg. bowl, mix together the sugar & lemon zest till the sugar becomes moist & fragrant. Add cream cheese & beat with an electric mixer till smooth. Add lemon juice & vanilla mixing to combine. Using a rubber spatula, fold in the whipped cream topping till well blended, then fold in the raspberries. Evenly pipe or spoon the filling into the individual serving dishes. Cover with plastic wrap & refrigerate for at least 2 hrs before serving. Garnish with fresh raspberries & a sprig of fresh mint.

NO BAKE RASPBERRY CHEESECAKE

Steps:

• CRUST.
• Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.
• FILLING.
• Beat cream cheese, marshmallow crème, lime juice, and vanilla with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon filling over crust.
• RASPBERRY COULIS.
• Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
• Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds.
• Stir in lime juice to taste and cool.
• Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions.
• Any leftover coulis can be refrigerated in an airtight container for up to 3 days.
• Cover and refrigerate at least 4 hours, but preferably overnight.

RASPBERRY SWIRL NO-BAKE CHEESECAKE

Steps:

• Make the sauce: Combine the raspberries, sugar and lemon zest in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a simmer. Turn the heat to medium-high and continue to cook, while stirring, until it is thickened, 4 to 5 minutes. Pour the mixture into a fine mesh sieve set over a bowl, and press the raspberry purée through with a spatula, scraping the underside of the sieve. If you'd like, add a teaspoon of seeds back to the purée for texture. Discard the remaining seeds. You should have about 3/4 cup/180 milliliters of raspberry purée. Chill the purée while you prepare the rest of the cheesecake.
• Make the crust: If making your own graham cracker crumbs, add the graham crackers to the bowl of a food processor fitted with the blade attachment, or to a resealable bag, and pulse or crush until you have fine crumbs. You will have about 1 3/4 cups. Pour the crumbs into a bowl (or leave them in the bowl of the food processor), and add the butter, sugar and salt, and stir or pulse until the butter is evenly distributed and the crumbs are moistened. Spray a 9-inch springform pan with cooking spray, and pour the crumb mixture into the pan. Use a measuring cup or flat-bottomed glass to very firmly press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Refrigerate while you make the filling.
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon zest and juice, vanilla extract and salt. Mix on low speed until combined, then turn the mixer up to medium and beat until smooth and fluffy, about 2 minutes.
• Stop the mixer to scrape the bottom and sides of the bowl to ensure even mixing. Add the sour cream and stir until just combined. Switch to the whisk attachment, and with the mixer on low speed, slowly pour in the cream. Turn up to high and whip until thick and fluffy, about 5 minutes. Stop the mixer once or twice to scrape the bottom and sides of the bowl.
• Pour the mixture into the prepared crust and use an offset spatula to smooth the top. Dot the top with 1/4 cup/60 milliliters of chilled raspberry purée, about 1 teaspoon per dollop. Using a paring knife or offset spatula (for thick swirls) or wooden skewer (for fine swirls), swirl the purée into the cream cheese mixture. Chill at least 8 hours and up to overnight.
• To unmold, run an offset spatula or thin knife around the edge of the pan to loosen the crust before removing the ring, and use a clean, hot knife for the smoothest slices. Serve cold, with the leftover raspberry purée and fresh raspberries, if desired.

NO BAKE RASPBERRY-LEMON CHEESECAKE

Steps:

• In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between 6 individual serving dishes and press into the bottoms of the dishes to form a crust layer. In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries. Evenly pipe or spoon the filling into individual serving dishes over the graham cracker crust. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and lemon zest.