No-Bake Raspberry Cheesecake
Line and grease a 8 inch springform cake pan
100g Marie biscuits, crushed
80g Melted butter
- Combine crushed biscuits crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and chill in the refrigerator for later use.
2 tbsp Water
55g NuNaturals Presweet Tagatose
Cheese Filling
250g Cream Cheese
300g Tofu (pressed or momen tofu)
200ml Natural yoghurt/sour cream
2-3 drops NuNaturals Vanilla Stevia
1 tbsp Lemon juice and lemon zest from 1 lemon
115g NuNaturals Presweet Tagatose
2 tbsp Fresh milk
15g Gelatin powder soak with 50g water
4 1/2 tbsp Raspberry sauce
Method:
- Cook the Raspberry sauce first - Place frozen raspberry, water in a pot and sprinkle NuNatural Presweet Tagatose over it and bring to boil at medium heat. Use a fork to mash the raspberries when softened and stirring occasionally until sauce thickens, about 5 minutes. Strain the sauce through a fine mesh sieve to remove the seeds. Set aside for later use.
- Wrap tofu in cheesecloth and press out water from tofu by placing a heavy object on top for about 15 mins.
- Soak gelatine powder in water and leave aside for about 5 minutes.
- In a food processor, blend cream cheese, tofu, yogurt, fresh milk, NuNatural Presweet Tagatose and Vanilla Stevia till very smooth.
- Heat gelatin powder mixture in a double boiler till melted and add to cream cheese mixture and blend well.
- Divide cream cheese mixture into two portions, adding 4 1/2 tbsp raspberry sauce into one portion and blend well. Then pour raspberry cream cheese into prepared pan and put it in the freezer for about 10 minutes to semi set.
- Gently pour the plain cream cheese on top of the raspberry cream cheese and shake the pan a little then smoothen with a rubber spatula or a scraper. Add dots of raspberry sauce on the surface and use a chopstick to create heart shaped swirls.
- Chill cake in refrigerator for at least 4 hours or overnight.
- For perfect slices, cut cheesecake with a hot knife.
