Raspberry Cheesecake

Raspberry Cheesecake
  • Prep Time
    30 mins
  • Serving
    4
  • View
    199

Raspberry Cheesecake

Indulge your taste buds with the luscious delight of Raspberry Cheesecake. This decadent dessert combines the rich creaminess of velvety cheesecake with the vibrant sweetness of ripe raspberries. Raspberry Cheesecake is a delightful celebration of sweet sophistication.

Prep time: 30 mins, 3 hours to set
Serves: 4- 8 persons

Ingredients

Crust

200g of raw coconut flakes
1 handful of chopped and peeled mature coconut (optional)
2 handfuls of pitted soft dates
1 tbsp of lemon juice

Coconut Cream Cheese

Flesh of 2 fresh young coconuts, mature can do too but it won’t be as smooth
3 handfuls of fresh light brown dates (for the cream to remain white)
Juice of 3 lemons
1 tbsp of psyllium husk
1/2 tbsp of ground vanilla bean
Water or coconut milk if needed


Raspberry Jam

300g of fresh or frozen raspberries
1 handful of dates

Preparation

Crust

Place the coconut flakes and mature coconut in the food processor and grind until fine, add the rest of the ingredients and continue grinding until you get a dough consistency.

Place a baking paper at the bottom of a round cake mould, place the dough in and press it down until the surface is even.

Coconut Cream Cheese

Place all ingredients in the blender and blend until real smooth and creamy.

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Raspberry Jam

Place all ingredients in the blender and blend until real smooth and creamy.

Assembly

Drop few fresh pieces of raspberries if you wish on the crust before pouring the coconut cream cheese.

Pour the coconut cream cheese, even out the surface. Pour the jam on top, even it out with a spatula or spoon.



Place the cake while in the cake mould in the freezer for 3 hours, then it’s ready to take out and enjoy!

Raspberry cheesecake


Ingredients

Crust

Coconut Cream Cheese

Raspberry Jam

Directions

Step 1

Place the coconut flakes and mature coconut in the food processor and grind until fine, add the rest of the ingredients and continue grinding until you get a dough consistency.

Step 2

Place a baking paper at the bottom of a round cake mould, place the dough in and press it down until the surface is even.

Step 3

For Coconut Cream Cheese, Place all ingredients in the blender and blend until real smooth and creamy.

Step 4

For Raspberry jam, Place all ingredients in the blender and blend until real smooth and creamy.

Step 5

Drop few fresh pieces of raspberries if you wish on the crust before pouring the coconut cream cheese.

Step 6

Pour the coconut cream cheese, even out the surface. Pour the jam on top, even it out with a spatula or spoon.

Step 7

Place the cake while in the cake mould in the freezer for 3 hours, then it’s ready to take out and enjoy!

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