NO BAKE RASPBERRY CHEESECAKE #raspberry #cheesecake #cake #pie #nobake #cream #Foodie #food #Recipe #fy #fyp #foryou #foryoupage RASPBERRY MIXTURE 225 gr raspberries (frozen) 90 gr granulated sugar CHEESECAKE MIXTURE 200 gr cream cheese 250 gr mascarpone 16 gr cream stiffener (2 packets) 65 gr granulated sugar 8 gr vanilla sugar (1 packet) 400 ml whipping cream FILLING 300 gr tea biscuits 150 ml milk TOPPING 75 ml whipping cream 125 gr white chocolate Put the raspberries and sugar in a frying pan over medium-high heat. Bring them to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top of it. Add the raspberry mixture and press it down well with a spatula or spoon to strain out the seeds. Transfer the raspberry juice to a piping bag. In a deep bowl, combine the cream cheese, mascarpone, whipped cream stiffener, sugar, and vanilla sugar. Mix for 1 minute until smooth. Gradually add the whipping cream and mix until stiff. Take a tea biscuit, dip it in the milk, and arrange it in a springform pan. Repeat this process. Spread the cream cheese mixture over the biscuits and smooth it out evenly. Drizzle some of the raspberry juice on top. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spread the remaining cream mixture over them. Smooth it out evenly. Heat the whipping cream until it almost boils. Add the broken white chocolate and let it sit for 1 minute. Stir until smooth. Evenly spread the white chocolate ganache over the cheesecake. Pipe some of the raspberry juice on top and run a toothpick through it for decoration. Cover the raspberry cheesecake and refrigerate to set, preferably overnight. Slice the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves. Tips: Replace vanilla sugar with vanilla extract. Substitute mascarpone with your favorite cream cheese. Adjust sugar to taste. - @kookmutsjes