Easy No Bake Raspberry Cheesecake RecipeIt was my nieces birthday again on last two weeks. Yes, again...she is now 10 years old and her sister whose birthday also fall in May, is 7 years old this year. Time flies, I am getting older and they are getting bigger. Our family normally celebratetheir birthday at the same day since both birthday fall in May. We always say they are "sipek ho mia" (super good fortune) because we celebrated their birthday yearly. Unlike my generation, I only get to celebrate my birthday on my 12th and 18th birthday.
Every year, my mom will be the busiest person preparing their birthday foods for all of us to enjoy. She cooked curry chicken, fried noodle, fried rice, red eggs, vegetable and few more. This year, we did a barbeque dinner. Plenty of foods to choose from the barbeque, chicken, fish, squid, prawn, lamb, corn, vegetable and etc...we prepared it together and enjoy the foods together. It was a fun gathering as a whole family.
Many years, I baked cake for them as their birthday cake. This year, they suggested to buy a cake to save my trouble. Since they are my lovely nieces, I feel bad to just buy it outside since I can bake for them. I choose an easy one and no bake cake as I do not have an oven with me at my mom's house. I made no bake raspberry cheesecake.
This is actually one of my favourite cake. The first time I ate it was at Secret Recipe. I like their raspberry cheese cake due to the soft and smooth texture as well as strong cheese taste. Now, the price for one piece cake at secret recipe is quite expensive, hence I choose to make my own one.
I got the recipe from one of my recipe book, 开间赚钱的烘焙店. I tried few of their recipes, all worked well. This time, the raspberry cheesecake did not dissapoint me too. I got a very rich, creamy and smooth texture, I can feel the strong cheese taste too. I super like it! I replaced the suggested cake base with biscuit base.
This recipe uses many egg yolks, unlike many no bake cheesecake recipe, normally people do not use egg yolk or use only very few egg yolk. This recipe calls for 75g egg yolk, is about 5 egg yolks. The recipe also calls for dairy whipping cream, I omitted it as I want to save cost. I use non dairy whipping cream (fresh cream) instead. (If you want more smooth texture, do not omit dairy whipping cream, it will also taste better).
Recipe here:IngredientsBiscuit base180g biscuit cracker80g melted butter
Cheese filling(A)18g gelatin powder50g water
(B)75g egg yolks120g sugar
(C)350g cream cheese
(D)100g dairy whipped cream (I omitted)100g non-dairy fresh cream (I used 200g)
(E)150g raspberry filling
1.Blend biscuit cracker until fine. Add melted butter until combined. Press firmly into can pan. Keep in fridge and proceed with cheese filling. (I find it is very easy to press firmly if blend the biscuit cracker, when eat, it is very smooth and can melt in mouth easily)
Cheese filling1.Combine ingredients (A), double boil until gelatin is dissolved.
2.Whisk ingredients (B) until smooth, double boil and stir until mixture is smooth.3.Beat ingredient (C) until creamy, add ingredients (B) and mix well. Add (A) and continue mix until well combined.4.Whip ingredients (D) until creamy, fold into step 3, mix well.
5.Take out biscuit base from fridge, pour 1/3 of cheese filling into cake pan, spread evenly. Scoop 1/2 of raspberry filling on top of cheese filling, use tooth pick/fork to make marble pattern. Continue pour in another 1/3 of cheese filling, repeat the same for another 1/2 portion of raspberry filling. Lastly, pour in remaining cheese filling.6.Refrigerate in freezer for 3 hours before serve.