Скачать или смотреть 6 INGREDIENT No Bake Raspberry Cheesecake | The Recipe Rebel

This No Bake Raspberry Cheesecake is made with just SIX ingredients and perfect for summer! Uses fresh or frozen raspberries

Ingredients
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
340 grams fresh raspberries* (1 12oz containers)
1 3/4 cup granulated sugar divided
2 tablespoons corn starch
750 grams cream cheese 3 8oz packages, room temperature
whipped cream and raspberries for garnish

Instructions
Line a 9" springform pan with parchment paper if desired - optional.
In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and 1" up the sides of the springform pan.
Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.
Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with 3/4 cup granulated sugar and corn starch. Whisk until thoroughly combined.
Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.
In a large bowl, beat the cream cheese until smooth with an electric mixer.
Add 1 cup granulated sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated.
Taste filling and adjust sweetness as needed.
Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.
Refrigerate at least 8 hours, but overnight will give best results.
Garnish with whipped cream and additional raspberries as desired before serving.
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