We’ve left no stone unturned with the decadent no-bake cheesecake (well we are baking the biscuit base!). I love the raspberry jelly layer on the top - it looks so impressive (especially when sliced) and adds a refreshing zing to cut through the richness. While the whole recipe does take a bit of time between layers, it really couldn’t be easier to do!
This recipe makes a BIG cake, but you can easily halve the ingredients, follow the exact same steps and use a much smaller springform pan (but... how good are leftovers!?).
Serves 12
Ingredients
100g raw almonds
60g raw sugar
80g plain flour
80g butter, room temperature
1 lemon, juice of 1, 8cm piece of rind
1kg cream cheese, roughly chopped
600g condensed milk
250g apple juice
2 1⁄4 tbsp gelatine
150g frozen raspberries
150g fresh raspberries
Method
- Preheat oven to 180°C
- Place almonds and 40g sugar in TM bowl, mill for 20 seconds, speed 10.
- Add flour and butter, mix for 5 seconds, speed 8. Press mixture firmly into the base of a lined 28cm spring form pan. Bake for 15 minutes, or until golden. Allow to cool.
- Meanwhile, place 20g sugar and lemon rind in TM bowl. Mill for 10 seconds, speed 10.
- Add half the cream cheese, mix for 30 seconds, speed 4. Set aside. 6.
- Add remaining cream cheese, mix for 30 seconds, speed 4. Set aside.
- Place 100g condensed milk and 1 1⁄4 tbsp of gelatine in a small cup or bowl and stir to combine. Set aside.
- Place remaining condensed milk in TM bowl, heat for 4 minutes, 70°C, speed 2.
- Add gelatine mixture, mix for 20 seconds, speed 2.
- Add cream cheese and lemon juice, mix for 1 minute, speed 6. Pour filling onto cooled base. Smooth the top using the back of a spatula or large spoon. Ensure mixture is right in all the edges. Place in the freezer.
- Meanwhile, place 50g apple juice and remaining 1 tbsp gelatine in a small cup and stir to combine. Set aside.
- Place frozen raspberries and 50g sugar in TM bowl, mill for 5 seconds, speed 9. Set aside.
- Without cleaning TM bowl add remaining apple juice, cook for 3 minutes, 70°C, speed 2.
- Add gelatine mixture, mix for 20 seconds, speed 2.
- Add milled raspberries and sugar, mix for a further 20 seconds, speed 2. Remove cheesecake from freezer and pour over raspberry mixture.
Scatter with remaining raspberries and refrigerate for a minimum of 4 hours prior to serving.
Variation: For a faster option, crush biscuits and mix with butter to form the base – this requires no baking!
For more delicious Thermomix recipes, check out my cookbooks.
