The addition of ladyfinger biscuits on this yummy no-bake cheesecake makes for a beautiful presentation, and fresh raspberries are always a welcome addition!
Ingredients
- 200g digestive biscuits
- 100g butter, melted
- 2 tsp gelatine
- 375g cream cheese
- 1/2 cup caster sugar
- 300ml sour cream
- 1/4 cup raspberry jam
- 12 ladyfinger or savoiardi biscuits
- 1/2 cup cream, whipped
- 375g fresh raspberries
Method
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Step 1Grease and line a 20cm springform cake tin with baking paper. In a food processor, blitz biscuits into fine crumb. Add butter and blitz to combine. Pour into prepared cake tin and press into an even layer in the base. Refrigerate while you prepare the filling.
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Step 2Sprinkle gelatine over 1/4 cup cold water in a small bowl. Leave for 3 minutes, then microwave for 20 seconds until gelatine dissolves when whisked with a fork. Allow to cool for a couple of minutes.
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Step 3Wipe out the bowl of the food processor. Process cream cheese with caster sugar until smooth. Add gelatine mixture and sour cream and mix again. Pour into cake tin on top of biscuit base. Dollop raspberry jam across the top and use a skewer to swirl into the cheesecake mixture. Refrigerate for 4 hours until set.
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Step 4Release the spring on the tin and carefully remove the sides. Use a large palette knife to gently ease the cheesecake from the base and paper onto serving plate.
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Step 5Cut ladyfinger biscuits in half crossways. Spread a little whipped cream on the back and press onto the side of the cheesecake. Repeat with a second half, pressing it onto the side of the cheesecake snugly against the first biscuit. Continue until you have covered the entire outside of the cake. Tumble fresh raspberries on top of the cheesecake just before serving.
Recipe Notes
Use a small serrated knife to cut the biscuits in half. I used whipped cream as the ‘glue’ but you could use extra cream cheese if you prefer.
Recipe and photo by Greer Worsley.
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