No-Bake Raspberry Cheesecake

Por King Arthur Baking · 30 min

Ingredientes

Modo de preparo

1. In a blender or food processor, blend the raspberries and water until smooth. Strain through a fine mesh strainer into a small saucepan and discard the seeds.
2. Add the sugar and lemon juice, stirring to combine. Cook over medium heat until it boils, then reduce to a simmer. Keep stirring for about 6 to 8 minutes, until thickened and a spatula drawn through the bottom leaves a line that holds for a few seconds. You should have a scant 1/2 cup (about 140g) of topping.
3. Take the topping off the heat and let it cool. (It can be made up to 5 days ahead and stored, covered, in the refrigerator.)
4. Stir together the graham cracker crumbs, confectioners' sugar and salt. Add the melted butter and mix until fully combined.
5. Press the crumbs into the bottom and up the sides of a 9-inch pie pan that is at least 1 1/4 inches tall. Chill while you make the filling.
6. In a stand mixer with the flat beater, or a large bowl with a hand mixer, beat the cream cheese, vanilla, lemon extract or zest, and salt on low speed until completely smooth, scraping down the bowl as needed.
7. Add 3/4 cup (85g) of the confectioners' sugar and all the sour cream, and mix until smooth. Transfer to another large bowl.
8. In the same bowl (no need to clean it), whip the cream with the remaining 1/4 cup (28g) confectioners' sugar on medium-low speed with the whisk until stiff peaks form.
9. Fold the whipped cream into the cream cheese mixture in three additions, with a whisk, until no streaks remain.
10. Spread the filling evenly over the chilled crust. Pour the raspberry topping over it and spread it edge to edge.
11. Chill the cheesecake for at least 8 hours, preferably overnight. Slice and serve chilled.

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