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Raspberry Surprise No Bake Cheesecake

Servings: 8


INGREDIENTS

  • 500 g (18 oz) cream cheese – room temperature
  • 100 g (1/2 cup)   monk fruit sweetener   – ground to confectionery
  • 190 g (1 cup) sour cream
  • 30 g (2 tbsp) lemon juice
  • 238 g (1 cup) heavy whipping cream
  • 7.2 g (1 envelope)   Knox gelatin powder  
  • 60 g (1/4 cup) water
  • 5 g (1 tsp)   pure vanilla extract  
  • 1 1/3 cup   Cooked Raspberry Jelly & Cake Glaze recipe   NOTE Reduce gelatin powder to 1 envelope or 7.2 g – keep water the same
  • OPTIONAL GARNISH: 4 medium strawberries, 80 ml (1/3 cup) small blueberries, 80 ml (1/3 cup) small raspberries

DIRECTIONS

  • 1.   Prepare my Cooked Raspberry Jelly & Cake Glaze recipe. Do not mash the raspberries as it is cooking, you want large raspberry pieces for the filling. You will get about 2 cups of product. Reserve the rest or freeze in an airtight container for future use. Let cool

  • 2.   Into a lined 6 inch or 15 cm spring form pan, pour the 1 1/3 cup of raspberry jelly. Place in the freezer until completely frozen

  • 3.   Start the cheesecake when jelly is frozen. Line an 8 inch or 20 cm spring form pan with parchment paper

  • 4.   Into a small dish, add the water and gelatin for the cheesecake. Stir to dissolve the gelatin, and set aside to allow gelatin to bloom

  • 5.   To a larger mixer bowl or stand mixer bowl with a paddle attachment, add the room temperature soft cream cheese, the sour cream, the confectionery sweetener, vanilla and lemon juice. Whip until the mixture is very creamy and all ingredients are well-combined. Scrape sides and bottom and whip again

  • 6.   Into a smaller mixing bowl, add the heavy whipping cream and whip to light stiffness stage

  • 7.   Add the whipped cream to the cream cheese mixture and fold or mix at low speed to combine well

  • 8.   Re-melt the gelatin and pour into the cheesecake mixture while whipping at medium speed until well combined. NOTE: pour gelatin into the middle of the cream cheese so that the gelatin does not touch the cooler bowl

  • 9.   Pour half of the cheesecake mixture into the lined 8 inch or 20 cm spring form pan. Refrigerate for 30 minutes or until firm enough to place the frozen raspberry jelly on top

  • 10.   Remove the frozen raspberry jelly from the freezer, remove from spring pan and peel off the cling wrap. Place on the center of the first layer of cheesecake

  • 11.   Pour the rest of the cheesecake mixture on top of the raspberry jelly. Use an offset spatula to smooth out the top of the cake. Refrigerate until firmly set: overnight is best

  • 12.   Remove the spring form pan and serve plain or decorate with fresh fruit as desired. SUGGESTION: presentation could include 4 medium strawberries cut in half with leaves attached to each half, 80 ml or 1/3 cup of small fresh blueberries, 80 ml or 1/3 cup of fresh raspberries. Enjoy!

MACRONUTRIENTS CHARTS

Macros
Macros

FYI

If you do not have time to freeze completely the raspberry jelly, chill for at least 1 hour and, when cheesecake layer is firmly set, make a slight depression in the center, leaving enough of a white rim so that the raspberry does not touch the outer edge. Ladle the rest of the cheesecake on top of the raspberry center. For best results, ladle a ring of white cheesecake on the outside of the raspberry center and then make it high enough so that it will not over flow when you place the rest of the cheesecake on top. This will work but is a little trickier to get a nicely-defined raspberry center.

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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Desserts
  • Created: February 28, 2019

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