This No-Bake Cheesecake Looks Straight Out of a Bakery, but It's So Easy to Make!

By Cookist Wow · 300 min

Ingredients

Instructions

1. Finely crush the digestive biscuits in a food processor, or bag them and crush with a meat mallet to a fine powder.
2. Melt the 130 g butter, add it to the crumbs and mix until fully combined.
3. Press the mixture firmly into the bottom of a 22 cm springform pan with the back of a spoon, then chill while you make the filling.
4. Soak the gelatin sheets in cold water for about 10 minutes.
5. In a bowl, beat the 800 g cream cheese with the 80 g sugar, 150 ml of the fresh cream and the seeds from half a vanilla bean until smooth and lump-free.
6. Heat the remaining 20 ml of cream until just below boiling, add the well-squeezed gelatin and stir until fully dissolved.
7. Let the gelatin mixture cool slightly, then stir it into the cream cheese mixture.
8. Pour the filling over the base, smooth the top with a spatula and refrigerate for at least 4 hours to set.
9. Heat the 250 g raspberry jam with the 60 ml water and a few drops of lemon juice until runny.
10. Let the topping cool slightly, spread it evenly over the cheesecake and refrigerate for about 1 hour.
11. Remove the cheesecake carefully from the pan and serve well chilled.

Summarized from Cookist Wow's video. Watch it for the details.

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