If you want to treat your family and friends to something homely yet exotic, the raspberry cheesecake is a great choice. Fresh raspberries are not an easy find, but they make for a tasty choice for cheesecakes. Whether you are looking for an easy everyday dessert or a party option, just follow our simple recipe! And you don’t even have to make the cheesecake from scratch, thanks to our eggless cheesecake mix. So just enjoy the process and dig in!
Prep time – 20 minutes | Cooking time – 90 minutes | Resting time – Overnight
5 – 8
The Eggless Cheesecake Mix by The Cheesecake (Includes Crust) – 350 grams
350 ml (approximately 1.5 cups) Cold Milk
1 cup raspberry jelly
Yes, that’s it!
Preheat the oven to 325 degrees F.
Then, line a 5-inches-wide flat round pan with baking paper.
Open our packet of Crust and spread it at the base of the pan. Press the crust down evenly. Next, let the crust bake for 15 minutes till golden-brown.
While the crust bakes, let’s move on to the cheesecake mixture. Open the packet of our cheesecake powder in a bowl and mix it with cold milk. Once the mixture is creamy and thick, pour it over the baked crust.
Now, let the cheesecake bake for an hour and 10 minutes. Bake till the outside is set, but the center is still a bit loose.
Next, take the cheesecake out of the oven. Let it cool for 20 minutes at room temperature. Remove it from the pan and let it cool on the rack. Then, cover the cheesecake and let it rest in the fridge overnight.
For the raspberry sauce
First, place a saucepan on the heat. Next, pour the raspberry jelly onto the pan. Let it melt.
Once the jelly melts, take it off the gas. Mix the liquid with the fresh raspberries. Then, spread the raspberry mixture over the cheesecake and dig in!
There you have it—a delicious raspberry cheesecake ready to serve to family and friends!
The cheesecake is best eaten fresh. You don’t want to keep the raspberries for too long because they will begin to spoil.
Check out our CheeseCake Mix for India products here