Supersimple cheesecake with raspberries
Goodmorning! Do you also feel that autumn is fast approaching? It’s always that undefinable thing in the air. The moment you all of a sudden realize that autumn is knocking on the door.. And don’t get me wrong; I love autumn. Even though summer could have lasted a little longer and could have been a little better too. But dark days, dark evenings and cosy cold nights.. Haha… For as far as cold can ever be cosy. Pffttt… That sounds horrible. Since Tom is working at the market we look at the weather differently too. As it turns out there are very little weather circumstances that are good for the market. It’s either too warm (chocolate is melting), too cold (oil is becoming solid) or too wet (no customers).
So you can guess that autumn is not necessarily Tom’s favorite season. Although summer has been pretty wet here too, so maybe we will get a fantastic autumn. Who knows. Anyway, summer fruits are rapidly declining. The strawberries you can now find in the stores are no longer as good as they used to be. They’re no longer juicy and dark red. I did find a good batch of raspberries this week so time to quickly make a perfect little dish where you can use those beautiful raspberries.
And it’s perfect for the weekend, because that is the time to indulge and spoil yourself a little, right? And this is a no bake cheesecake, but in terms of flavor and texture it does resemble the baked version closely. Also perfect for festive days like Christmas (yes, coming up fast!) You can make up front and it will only taste better after a day in the fridge!
- 200 gram bastogne cookies or other biscuits
- 60 gram butter
- 6 gelatin leaves
- 400 gram monchou or other cream cheese
- 1 tsp vanilla
- 200 gram sugar
- 250 gram double cream
- juice of 1/2 lemon and zest of the whole lemon
- 300 gram raspberries
- 1 baking tin of roughly 20 x 30 cm
Prepare your tin by lining it with baking paper. Set aside.
Put the cookies into a food processor and grind until small crumbs. Put into a bowl. Melt the butter in a small saucepan and pour together with the cookie crumbs. Mix until it is a slightly wet mass. Put into your baking tin and press into the bottom with the back of a spoon. Let it set in the fridge for at least 30 minutes.
Place the gelatine leaves in a bowl with cold water.
Place the mon chou in a bowl with the sugar and the vanilla and mix until smooth. Add the double cream (but keep 2 tbsp apart) and mix until you have a soft firm mixture. (like whipped cream but thicker)
Take a very small saucepan and put the 2 tbsp of double cream plus the juice of lemon together and heat gently. It doesn't have to be very hot (and definitely don't let it boil!) but just warm enough to melt the gelatin. Squeeze the water out of the gelatin and add to the warm mix. Stir until dissolved and than add to your creammixture. Also add the zest of the lemon and use a spatula to stir it through.
Place in the tin and smooth the surface with a spatula.
Leave to set in the fridge for at least 4 hours