Here is Chef Jeenas Raspberry Cheese cake Recipe.
If you want a creamy indulgent treat that takes only minutes to make then Chefs raspberry cheese cake recipe for you!
This raspberry cheese cake recipe does not need to be cooked and needs very little washing up afterwards (which is always great).
You can whip up Chefs cheese cake in the morning and it will set in the fridge for that same evening.
Chef Jeena uses Ritz biscuits in this recipe and added no butter to the base as Chef did not want a rich biscuit base, this cheese cake recipe has a crumbly base with a soft texture that has an almost savoury taste which compliments the sweet vanilla creamed cheese beautifully.
If you want more of a biscuit base just add more melted butter to the biscuit base mixture.
If you can not use Ritz biscuits then ginger or malted milk biscuits are a good alternative.
Ingredients for easy raspberry cheesecake
300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin of Raspberries or Fresh Raspberries if available.
2 heaped Tbsp Powdered Sugar
1 tsp Vanilla Essence
300g Low Fat Cream Cheese
15-18 Ritz Biscuits
1 Tin of Raspberries or Fresh Raspberries if available.
2 heaped Tbsp Powdered Sugar
1 tsp Vanilla Essence
How to make a raspberry cheese cake recipe
Place the Ritz biscuits into a food bag and crush.
Place in a dish evenly.
If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.
Place in a dish evenly.
If you want less of a soft texture base you can melt 1-2 tsp of butter into the crushed Ritz biscuits and leave for 5-10 minutes.
In a bowl mix the cream cheese, powdered sugar and vanilla essence well.
Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.
Gently spoon the cheese cake mixture onto the crushed ritz biscuits and spread evenly.
Place cheesecake into fridge for approximately 30 minutes.
Drain off tinned raspberries - place across the top of your cheese cake.
Cover with plastic wrap and place in the fridge -it is good to make this cheesecake recipe the night before eating.
You could make this cheese cake in the morning so it is ready for the evening.
Drain off tinned raspberries - place across the top of your cheese cake.
Cover with plastic wrap and place in the fridge -it is good to make this cheesecake recipe the night before eating.
You could make this cheese cake in the morning so it is ready for the evening.
Enjoy Chefs raspberry cheese cake recipe.
Enjoy Chefs Easy Raspberry Cheesecake Recipe
Why not check out some of Chef Jeenas other sweet recipes
Why not check out some of Chef Jeenas other sweet recipes
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13 comments:
Jeena, I've never tried a Ritz cracker cheesecake...sounds great!
Also, you can use gelatin to help set your cheesecake.
i love cheesecake but havent tried something like this!!
True jeen this is a reall easy recipe.
And i am sure it was tasting delicious. I love the creminess and the tangy taste of the raspberry
I've been craving cheesecake recently so I'm planning to make one too!
This looks great, i love raspberry.
Really does look a gorgeous Jeena!! I've never tried using Ritz biscuits before but cream cheese yeah I get the whole picture here, very clever :D
Rosie x
You cook a storm ! Whoa! How do you do it!
Hi Peter thanks for stoppin by. I didn't want to use gelatin in this recipe as it is one I like to just whip up. :-) Yeah Ritz and cheese cake is lovely. :)
Nags have a try its really tasty. :-)
Cooking and the City thanks for stopping by. :-)
Happy cook it was so easy to make, the rasberries were not so tangy as I used them out of a tin. :-)
Ruthe that is so funny because I only made this cheese cake because I craved it too! Can't wait to check out your cheese cake . :-)
Rosie yes I love the taste of cream cheese on a Ritz. Sometimes I have a real sweet tooth but sometimes that savoury touch just goes so so well. Thanks for stopping by. :-)
Thanks for stopping by Dhivya. :-)
Wow ! you made it easier by showin step by step pics, i love raspberries, a must try for me .
thanks for sharing Jeena :).
-Pooja
Jeena,
I remember you said abt this cake, and was waiting to see the preparation! Looks lovely, don't know when I will make one like this..??? :)
Jeena,
I have made lemon cheesecake this way, but added butter to the biscuit crumbs. I like the idea of doing away with the butter.
yum...ritz crackers for the base sounds intresting. I've never tasted this before. I'm a cheesecake lover and your looks absolutely fantastic.
Hi Jeena,
Is there any alternative to the cream cheese as i can not have any animal fats including eggs, and dairy except skimmed milk where the fat has been taken out.
Thanks, I have tried alot of your recipies they are amazing thanks for all your help.
Hi Mark,
If you are in the UK you can buy cream cheese made from soya milk. It is very very tasty and I actually now prefer it to normal cows milk cream cheese.
Try any independant health shops in the fridge.
Also if you can eat other fats that are not animal try a brand of margarine called 'pure'. There is one made from soya and one made sunflower seeds they contain no trans fats and are fully vegan which means no animal fats either.
Let me know if you need anymore help with my food recipes.
You can email me at jeenaskitchen @ googlemail .com
Thanks,Jeena. :-)
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