No Bake Raspberry & Pistachio Cheesecake
This raspberry and pistachio cheesecake is a no-bake cheesecake that is simple and quick to prepare.
This no-bake version always seems to have a better color and airier texture than the baked version. The cream makes it airy, almost like a mousse. But it’s the flavors that really make the difference, and, really, you can experiment with your own.
I didn’t want to load this cheesecake with too many flavors, so I chose 3 of my favorites: vanilla, raspberry and pistachio. The pistachio I added to the crust, to enhance the flavor but also to replace some of the butter.
The raspberries I put between the custard and the cream cheese so that the transition between the two layers would be aromatic, slightly tart, slightly sweet, and nicely juicy. With a little vanilla in the cream cheese, this is a wonderful cheesecake.
No Bake Raspberry & Pistachio Cheesecake
Ingredients
Ingredients:
For the crust:
- 200 g wholemeal biscuits
- 50 g pistachios
- 80 g butter
- 1 tablespoon sugar
Raspberry Cream:
- 300 g raspberries
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 3 tablespoons water
Cream Cheese:
- 400 g cream cheese
- 350 ml heavy cream for whipping
- 130 g powdered sugar
- 1 teaspoon vanilla extract
- 1 salt powder
- 5 g gelatin
- 30 ml water
Decor:
- 50 gr white chocolate
- 20 gr ground pistachios
- Raspberries
Instructions
How to make RASPBERRY & PISTACHIO CHEESECAKE
Crust:
- For this cheesecake, I use a flat plate, rather than a pan, and an adjustable cake ring.
- Use a 23-24cm (9-9.5 inch) plate.
- Put the pistachios (cleaned) in the food processor and grind them, but not very finely.
- Add the biscuits and continue to grind until the mixture is smooth.
- Add a spoonful of sugar and the melted (but cooled) butter.
- Mix well with a spoon until you get a homogeneous mixture. If the dough is too crumbly, add 1-2 tablespoons of milk.
- Place the adjustable ring on the plate and try to avoid it moving as you put in the biscuit crust.
- Even out the biscuit crust, and press down with a spoon, being careful not to move the ring. Refrigerate.
Raspberry cream:
- Put the raspberries (they can be frozen) in a saucepan with water and boil until it begins to thicken.
- Add the sugar and cook until it approaches the consistency of jam.
- Turn off the heat and leave to cool for an hour.
Cream cheese:
- Mix the cheese with 100 gr (3.5 oz) powdered sugar in a saucepan over the heat until the sugar dissolves and the mixture is warm.
- Rehydrate the gelatin in 30 ml (1 fl. oz) of cold water.
- Leave for 5 minutes, then pour over the cream cheese and mix well. Add the vanilla extract.
- Refrigerate the cream until it hardens slightly, i.e. it has a creamy appearance, but is still liquid enough to mix without lumps.
- Whip the cream with the remaining 30 gr (1 oz) of powdered sugar. Gently fold the whipped cream into the cream cheese.
- Remove the biscuit crust dish from the refrigerator.
- Top with the raspberry cream and level well.
- Over the raspberry cream, spread the cream cheese and level again.
- Refrigerate the cheesecake until the next day.
Decorations:
- After 24 hours, take the cheesecake out of the fridge and run a thin-bladed knife between the cream and the ring.
- Take the knife full circle and carefully remove the ring.
- Melt 50 gr (1.75 oz) white chocolate with a tablespoon of oil in bain marie.
- When completely melted, use the chocolate to decorate the cheesecake.
- To make it even prettier, sprinkle the top with ground pistachios and decorate with fresh raspberries.
- Serve immediately, the temptation is too great to resist.
- Enjoy!
