No-Bake Raspberry Pistachio Cheesecake

A light cheesecake (in the mouth...because it's not light on the hips) and creamy as a cloud.

Here is an easy recipe to try urgently to impress the gallery.

I swiped the recipe from the site of an adorable pastry chef that I follow regularly. This is the pretty and talented Christelle from the site "Once Upon a Time the Pastry". With this first try I must admit that I adopted it.

For this recipe I used, as a base, Kambly biscuits with pistachio chips, a mixture of whipped cream, mascarpone and Philadelphia (or Saint-Moret if you can't find any) and of course the wonderful raspberries fresh (or frozen).

RECIPE

UTENSILS

- Electric whisk

- 20 cm springform pan

- Spatula

- Blender

ORGANIC INGREDIENTS if possible

For a beautiful cheesecake for 6 to 8 people.

Preparation 25 mn + rest in the fridge for at least 4 hours

For the biscuit base:

• 120 g Kambly Pistachio Burst biscuits

• 40g melted butter

For the raspberry filling:

• 300g Philadelphia

• 150g mascarpone

• 25 cl of very cold 30% fat full liquid cream

• 1 vanilla pod

• Juice of 1/2 lemon

• 200 g fresh or defrosted raspberries

• 1 gelatin sheet of 2 g (or 1 g of agar agar)

• 120g caster sugar

• 100 g Kambly Pistachio Burst biscuits

• For the decoration:

• 50g raspberries

THE REALIZATION

1/ Crush the cookies either with a mortar or by putting them in a ziploc bag and crushing them with a rolling pin.

2/ Mix the crushed biscuits with the melted butter.

3/ Put your springform pan on a plate.

Place baking paper in the bottom of the springform pan and pour the cookie/butter mixture into the bottom.

Tamp it well with the back of a spoon.

4/ Place in a cool place.

5/ Put the gelatin leaves in a bowl of fresh water.

6/ Mix the Philadelphia with the mascarpone, the vanilla and add the powdered sugar gradually in a fine rain.

7/ Squeeze the 1/2 lemon and heat it until boiling. Remove from the heat, wring out the gelatine leaves and add them to the hot lemon juice, mix.

8/ Pour the hot lemon juice over the cream cheese preparation. Mix with a spatula. Set aside at room temperature.

9/ Whip the very cold liquid cream until it thickens (about 5 to 10 min.).

10/ Gently fold the whipped cream into the fresh cheese mixture.

MOUNTING

1/ Distribute whole Kambly biscuits all around the mould.

2/ Pour a little preparation on the biscuit base (about 1 cm).

3/ Place the raspberries on the cream.

4/ Cover with the rest of the cream and smooth with a spatula or the back of a bread knife.

THE DECORATION

1/ Blend the raspberries. Filter them to remove small grains. Keep cool.

2/ Just before serving the Cheesecake, drip small drops on top to decorate it and add fresh raspberries, small mint or basil leaves.

Good treat!

Print the recipe in French

Cheesecake framboises pistaches sans cuisson.docx.pdf

Download PDF • 115KB