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Video No-Bake Pistachio-Raspberry Cheesecake: Easy Recipe
Try this delightful Pistachio-Raspberry Cheesecake recipe! Start with a sandy base using any cookies mixed with butter, and press into a pan. For the creamy layer, combine cream cheese, heavy cream, condensed milk, pistachio paste, and gelatin. Top with a raspberry confit made from raspberry puree, sugar, and gelatin. Finish with optional chocolate glaze and freeze-dried raspberries for decoration.
Check Full RecipeIngredients
For the Crust
- Any cookies - 200 grams (7 ounces)
- Butter - 100 grams (3.5 ounces)
For the Pistachio Layer
- Cream cheese - 400 grams (14 ounces)
- Heavy cream (33% fat) - 200 ml (6.8 fl ounces)
- Condensed milk - 100 ml (3.4 fl ounces)
- Pistachio paste - 100 grams (3.5 ounces)
- Gelatin - 15 grams (0.5 ounce)
- Water - 75 ml (2.5 fl ounces)
For the Raspberry Confit
- Raspberry puree - 200 grams (7 ounces)
- Raspberries (optional) - 50 grams (1.75 ounces)
- Sugar - 50 grams (1.75 ounces)
- Gelatin - 6 grams (0.2 ounce)
- Water - 30 ml (1 fl ounce)
For the Chocolate Glaze (optional)
- Milk/White chocolate - 200 grams (7 ounces)
- Vegetable oil - 20 grams (0.7 ounce)