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Number of visits:: 2372x
Language: Česky Slovensky
9.02 ($ 0.77/serving)
40 minutes
12 servings

    Each serving contains 100 g

  • Energy 1576 kJ (376 kcal) 19 %
  • Sugar 9.18 g   10 %
  • Fats 31.73 g   45 %
  • Saturates 6.05 g   30 %
  • Sodium 0.042 g   2 %
  • % recommended daily amount for adults (Everything about GDA)

Raspberry cheesecake without cooking, which can handle anybody, because it is so simple.

soft butter biscuits with wholegrain cereals 2 packets of 130 g {text:"You can use any biscuits."} 260 g 1114,6 kcal
butter 190 g 1393,1 kcal
Mascarpone 500 g 1855,7 kcal
powdered sugar 80g + 2 tsp for raspberry 84 g 321,8 kcal
vanilla aroma 1 tsp - {text:"or a packet of vanilla sugar"} 3 g 0,2 kcal
lemon half of lemon - juice+zest 10 ml 3 kcal
double cream 2 cups 400 ml 1298,3 kcal
cream fix 16 g -
raspberries to taste - about 150 g {text:"You can use fresh, canned or frozen."} 150 g 86 kcal
mint for decoration 1 g 0,5 kcal
  1. Cheesecake with raspberries starts with crushing the biscuits in a blender.
  2. Put it in a bowl and pour 190 g melted but cold butter.
  3. First, stir with a wooden spoon, then use hands until the mixture soaks with butter equally. This will take about 3 minutes.
  4. Put the biscuit mixture into a mold and spread over the entire surface. Then squeeze the mixture by hand.
  5. In a bowl put 500 g mascarpone, add 80 g of powdered sugar, juice and zest of half a lemon and whip until soft and creamy.
  6. In another bowl pour 2 cups of whipping cream, add cream fix and whisk well. Then mix it with mascarpone.
  7. Spread this mixture over the buiscuits evenly and leave in the fridge to cool for about 12 hours, which is essential for this recipe.
  8. In a pot put about 150g raspberries, pour in 100 ml of water, add 1 teaspoon powdered sugar and cook at a moderate temperature 100-110°C. If you use canned raspberry, use canned juice instead of water and add sugar after you taste. Keep stirring approximately every minute and add water when evaporates. It takes about 5-10 minutes. Taste and sugar if needed.
  9. Garnish the cheesecake with cooled or slightly warm raspberry topping. You can also add a piece of fresh raspberry, a leaf of mint and serve.


Other cakes video recipes can be found HERE.


- put 260g of biscuits in a blender...

- mix until loose...

- put it in a bowl...

- pour in 190 g melted but cold butter...

- first, stir with a wooden spoon...

- then use hands...

- this will take about 3 minutes...

- put the biscuit mixture into a mold...

- spread and squeeze evenly over the entire surface...

- in a bowl put 500 g mascarpone...

- add 80 g of powdered sugar...

- 1 tsp of vanilla flavor...

- juice and zest of half a lemon...

- whip it...

- in another bowl pour 400ml of whipping cream...

- add a cream fix...

- and whisk well...

- stir the ceam with mascarpone...

- stir very gently...

- pour this mixture over the buiscuits...

- spread it evenly and leave in the fridge to cool for about 12 hours...

- in a pot put about 150g fresh or frozen raspberries ...

- leave frozen raspberries melt a little bit. If you use fresh pour in 100 ml of water...

- cook while stirring occasionally and keep adding water...

- add 1 tsp sugar...

- garnish the cheesecake with cooled raspberry topping...

- you can add some fresh raspberries...

- decorate with a leaf of mint and serve...


You can decorate it with any fruit and pour over various fruit or chocolate topping.


You can also prepare a smaller cheesecake using the half-dose ingredients.

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